This is a real hit with our boys and us alike. It is quite mild, but so tasty and a bit of a treat. I’ve been making this for over 14 years and is adapted from an Annabel Karmel recipe. It’s become our Christmas Eve tradition curry and I hope to be making it for many years to come! Enjoy, Mrs H x
800g lean braising or casserole steak
2 onions, peeled and chopped
1 green pepper, sliced
Pack of button mushrooms
2 cloves of garlic, crushed
Thumb sized piece of ginger, peeled and grated
2 tbsp mild curry powder
1 tbsp tomato purée
2 tbsp ground almonds
200ml double cream
400ml beef stock
Heat oven to 170oC or 150oC fan.
Spray a hob proof casserole dish with olive oil, and place on low-med heat. Add the onions, peppers, garlic and ginger and saute for a few minutes.
Add the curry powder and cook for a further minute. Add the beef, tomato purée, stock, cream, mushrooms and ground almonds. Stir and bring to the boil.
Place in the oven for about 3 hours, stirring occasionally, until the beef is tender and falling apart.
Serve with naan, rice and chutney.