Beef Passanda

Ricardo Soares

Ricardo Soares

13th January 2011
Ricardo Soares

Beef Passanda

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Dip the meat in a little seasoned flower and brown on all sides a small batch at a time.

Ingredients

  • 1Lb braising beef steak cubed
  • 4 Green Cardamom pods
  • 2 Bay leaves
  • 1 Onion sliced
  • 1 Whole Clove Garlic
  • Water
  • 1 Tin evaporated milk
  • 4oz ground almonds
  • 2 tablespoons flaked almonds
  • 4oz Thick Greek Yogurt
  • 4oz double cream
  • 2 Tablespoons tomato puree
  • 3 Tablespoons Mango chutney
  • Quarter of an onion finely chopped.
  • 2 Teaspoons Curry Powder
  • Half Teaspoon Chilli Powder
  • 3 Finely Chopped Cayenne Chillies
  • 4 Cloves Crushed Garlic
  • 2 inches Root Ginger grated
  • 5 Tablespoons Vegetable Oil
  • 4 Tablespoons roughly chopped coriander leaves
  • 1 Tablespoon whole coriander leaves
  • 1 Teaspoon Turmeric
  • 1 teaspoon Garam Massalla
  • Seasoned flour

Method

Dip the meat in a little seasoned flower and brown on all sides a small batch at a time. Put the meat, sliced onion, cardamoms, bay leaves and whole garlic in a casserole dish, cover with water and casserole at 200 degrees for 2 hours. Make a paste of the curry powder, Turmeric and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chillies and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the cooked meat pieces. Stir in the cream, tomato puree, ground almonds, mango chutney and milk and simmer for 10 minutes , stirring regularly. If needed add a little water or casserole juice to prevent the curry becoming too thick or dry. Now stir in the garam massalla and finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

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