- 1 large onion, roughly chopped
- 2cm piece ginger, roughly chopped
- 4 cloves garlic, roughly chopped
- 1 long red chilli, roughly chopped
- 1 red bird's-eye chilli, roughly chopped
- 2 tablespoons ghee (see note)
- 1 teaspoon ground turmeric
- 4 cardamom pods, cracked
- 2 teaspoons black mustard seeds
- 10 curry leaves (see note)
- 1 tablespoon white vinegar
- 1kg beef oyster blade, cut into 2.5cm pieces
- 3 large vine-ripened tomatoes, roughly chopped
- Coriander sprigs, to serve
- Steamed basmati rice, to serve
- Roti, to serve
Ceylon curry powder
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon fenugreek seeds
- 1 cinnamon quill, crumbled
- 1To make curry powder, heat a small frying pan over medium heat. Add spices and stir for 1 minute or until fragrant. Transfer to a mortar and pestle or spice grinder and grind to a fine powder.
- 2Process onion, ginger, garlic and chillies in a food processor until finely chopped.
- 3Heat ghee in a large saucepan over medium heat. Add onion mixture and cook, stirring frequently, for 12 minutes or until golden. Add curry powder, turmeric, cardamom, mustard seeds and curry leaves. Cook, stirring, for 3 minutes, then stir in vinegar. Add beef and cook, stirring occasionally, for 5 minutes or until well coated in spice paste. Add tomatoes, 250ml (1 cup) water and 1 teaspoon salt. Increase heat to high and bring to the boil. Reduce heat to low, cover tightly with a lid, then cook for 2 hours or until beef is very tender.
- 4Remove lid, increase heat to medium, then simmer for a further 20 minutes or until sauce is thickened.
- 5Divide curry among bowls and scatter with coriander. Serve with steamed rice and roti.