Start by making
the curry. Heat half the oil and ghee or butter in a frying pan and fry
the meat, in batches if necessary, until browned on all sides. Transfer
to a plate and set aside.
remaining oil and ghee or butter and fry the onion for about 3-4 minutes
until softened. Add the cardamom pods and fry for 1 minute, then add the
chilies, ginger and garlic and fry for 2 minutes more.
Stir in the
curry paste, ground cumin and coriander, then add the meat and stock.
Season with salt, bring to the boil, then lower the heat and simmer very
gently for 60-90 minutes, until the meat is tender.
curry is almost ready, prepare the rice. Put it in a bowl and pour over
boiling water to cover. Set aside for 10 minutes, then drain, rinse
under cold water and drain again. The rice will still be uncooked but
should have lost its brittleness.
Heat the oil
and ghee or butter in a flameproof casserole and fry the onion and
garlic gently for 3-4 minutes until softened and lightly browned.
Stir in the
cumin and ground coriander, cardamom pods and cinnamon stick. Fry for 1
minute, then add the diced peppers.
Add the rice,
stirring to coat the grains in the spice mixture, and pour in the stock.
Bring to the boil, then lower the heat, cover the pan tightly and simmer
for about 8-10 minutes, or until the rice is tender and the stock has
been absorbed. Spoon into a bowl and serve with the curry. Offer a
little mango chutney, if you like.
Cook's Tip - The curry should be fairly
dry, but take care that it does not catch on the bottom of the pan. If
you want to leave it unattended, cook it in a heavy-based pan or
flameproof casserole, either on the hob or in an oven preheated to 180C
/ 350F / Gas 4.
Note - Bite-size cubes of stewing beef
simmer gently with spices until they are tender enough to melt in the
mouth. They are served with basmati rice, cooked until light and fluffy.