This red beef curry is very simple to make, smells delicious and is very tasty.  It can be very spicy, but you can reduce the amount of cayenne pepper.

Ingredients:

• 450g stewing steak chunks
• 1 tsp ground corriander
• 1 tsp ground cumin
• 1 tsp ground fennel (or fennel seeds ground down with  pestle and mortar or a spice grinder)
• ½ – 1 tsp cayenne pepper
• 2 tsp paprika
• Lots of black pepper
• 3 tbsp corn oil
• 1 stick cinnamon stick
• 4 cardamom pods
• ½ tsp fenugreek seeds
• 4 shallots, peeled and sliced
• 2 garlic cloves, crushed
• 1 tsp ginger paste
• 5 dried curry leaves
• ½ salt
• 350ml (12fl) water
• 2 tsps lemon juice
• 100ml coconut milk

Method:

1. Place the meat in a bowl and add the ground corriander, cumin, fennel, cayenne pepper, paprika and pepper.  Mix well to coat and set aside for 30mins.
2. In a large saucepan, heat the oil, add the cinnamon stick, cardamon pods, fenugreek seeds, shallots, garlic, ginger and curry leaves and stir for a couple of mins until the onions become translucent.
3. Add the meat and cook until lightly browned. Add the salt, water and lemon juice and bring to a boil, then cover and simmer gently for 1 hour and 20mins.  If the water looks like it’s drying up, add a bit more. 
4. Stir in the coconut milk, bring to a simmer then serve with plain boiled rice and a naan.

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