INGREDIENTS

INSTRUCTIONS

CURRY PASTE
STEW
Curry Paste: Place the chilli's, cloves, cinnamon stick and cardamom into a
small coffee grinder and whiz for 30 sec. As a precaution, press the
mixture through a very fine sieve to remove any large gritty particles.
Heat the oil in a large skillet over medium heat and cook the garlic and
shallots until they are brown, about 5 minutes. Transfer to a small food
processor, add the rest of the curry paste ingredients and puree until the
mixture is well blended and forms a fairly smooth paste, about 30 sec.
In a large bowl, mix the beef, potatoes and carrots with the curry paste
covering all the surface with the spices. Transfer to a Bundt or Kugelhopf
pan and set it aside a large saucepan containing boiling water, so that the
water comes halfway up the side of the Bundt pan. Cover and simmer over
very low heat until the meat is tender, at least 3 hrs and up to 6 hrs.
Strain the cooking liquids from the meat and vegetables into a medium
saucepan. (The cooking liquid is the result of steams condensing on the lid
and dropping back into the pan.) Rinse the bundt pan with 1/2 cup water and
add this to the strained liquid in the saucepan. Bring to the boil, add the
cornstarch slurry and stir until thickened, about 1 min.
Remove from the heat and gently whisk in the yoghurt. Return the meat and
potatoes to the saucepan and cook until just heated through. The dish
should not boil otherwise the yoghurt will "break" into hundreds of tiny
flecks.
To serve, ladle into bowls and sprinkle with the peanuts. I like to serve
this dish with chapati bread or whole-wheat tortillas. A refreshing side
dish of peeled cucumber in yoghurt goes very well with this curry.
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