beef (I used stewing, but casserole is probably best)
3 tsp cumin seeds
1 tsp chilli flakes (add more depending on your taste)
1 tsp ground ginger
1 tsp ground cinammon
1 medium tomato (about half the size of your palm), chopped
4 tbsp vegetable oil
6-8 cloves of garlic, chopped
1 red onion, chopped
1 tsp paprika
1/2 tsp salt
10 cardamom pods
150ml orangle juice
How to make:
In a food processor, blitz the tomato, cumin, chilli, ginger, cinammon, garlic, salt and onion to a paste.
In a deep saucepan pour in the vegetable oil.
Whilst the oil is heating up, cut the beef into bitesize chunks, and lightly crush the cardamom pods.
Put the cardamom and beef into the pan and wait for the beef to brown.
When the beef has browned, add in the spice paste you made.
Constantly the beef and paste around the saucepan for 5 minutes.
After 5 minutes, add in the orange juice and 150ml of water.
Cover the saucepan with a lid and leave to simmer for an hour.
Every 10 minutes, stir the curry, and if the sauce has reduced to much, add some of the remaining (250ml) water.
The beef should be tender when it has simmered for an hour on the hob. If it is not tender after and hour, give it an extra 15 minutes, but no more.
Serve with rice or naan (or in my case, Yorkshire puddings...)
Use lamb (which is the traditional meat used).
Replace the water and orange juice with beer for a more filling taste.
I used this recipe as a guideline http://www.bbc.co.uk/food/recipes/simplelambroganjosh_67784