FRENCH - INDIAN BEEF CURRY (PONDICHERY)
This beautiful rich dark red-brown curry was a favourite of my fathers. He would make it for us almost every time we visited.
| 1 kg cubed lean chuck steak | 1 teaspoon ground black peppercorns |
| 4 large onions, diced | 8 cardamom pods, bruised |
| 2 cloves garlic, coarsely chopped | 8 whole cloves, crushed |
| 50 g ghee | 2 teaspoons curry paste |
| 2 teaspoons ground ginger | 2 red and 1 green pepper, seeded and chopped |
| 2 teaspoons tumeric | 1 to 2 teaspoons salt |
| 1 teaspoon chilli powder or crushed chillies | 4 tomatoes, peeled and chopped |
| 2 teaspoons ground allspice | 600 ml water |
Heat the ghee in a large heavy pot and brown the onions slowly, adding the garlic towards the end. Remove with a slotted spoon and add the meat, browning well. Add the spices and cook slowly for five minutes, stirring well so they do not burn or stick to the pot.
Return the onions to the curry and add all the remaining ingredients, bring to the boil and simmer, partly covered, for at least 3 hours or until the meat is tender and the capsicums have almost completely dissolved. Uncover and simmer for a further 20 minutes. If at any time the curry becomes too dry, add a little more water.
Serve with rice and cucmber raita.
Makes 6 – 8 main servings