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| Put the olive oil in a frying pan over medium heat, and add the ground seeds and asafoetida powder, cook for 2 mins to allow the oils to come out, add beef cut into 25mm chunks and brown on all sides. Remove from pan, reserving juices with the beef stock, and season with salt and pepper. Cook the onions until transparent then add the garlic, ginger and chilli, cook for 2 mins, until tender, and season with the cumin, coriander, curry powder & turmeric. Mix in the chopped tomatoes. Return the beef to the frying pan. Add stock and the fenugreek powder. Reduce the heat to a simmer and cook for 50-60 mins with a lid on the saucepan until the meat is tender. 5 mins before serving add the garam masala. Serve on a bed of rice.  | |
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| Pete’s Beef Curry Dopiaza (Revisited) Serves 2 Ingredients ½ tsp asafetida powder ½ tsp fenugreek powder ½ tsp coriander ½ tsp cumin ½ tsp turmeric powder 1 cup of peas (ss) (ff) 1 garlic clove, finely chopped (sff) 1 tsp garam masala 1 tbsp. sweetener 2 tsp Hot Madras curry powder 4 large onions, 2 finely chopped, 2 sliced (s) (sff) 125g long grain rice (ff) 400g chopped tomatoes (s) (sff) 225g stewing steak with the fat removed & cut into small pieces (ff) Knorr Dark Stock pot made with 200mL water Method Fry the finely chopped onions in a saucepan with the lid on, sprayed with Fry Light until soft, add all the spices except the garam masala. (Boil the 2 remaining onions until cooked then set aside.) Cook the meat with the onions & spices. Mix well, cook for 10 mins then add the tomatoes, stock & sweetener, reduce the heat to a simmer, cook for 40mins (the longer the better for flavour) then add the boiled onions, peas, garam masala and cook for a further 5mins, serve with rice.  | |
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