Sunday, March 8, 2009

Trinidadian Beef

As we had decided to continue to try new curry recipes this one caught my eye.

Trinidad is an island located in the souteast Caribbean off the coast of Venezuela. The food of Trinidad was developed by the influence of East Indian and African cultures, who people had been brought in to work in the local plantations as slaves. It is identified by its deep, rickh spicing rather than any excessive heat from chillies.

Trinidadian Beef
Source: Womans Weekly New Curries

Serves 4

2 tablespoons coriander seeds
2 tablespoons cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
1 teaspoon black peppercorns
1 medium brown onion, finely chopped
2 cloves garlic, quartered
1/4 cup coarsely chopped fresh coriander
1 tablespoon fresh thyme leaves
3 fresh small red thai chillies, coarsely chopped
1/2 teaspoon ground ginger
2 tablespoons corasely chopped fresh flat-leaf parsely
1/3 cup peanut oil
1 kilogram gravy beef, cut into 3cm pieces
3 cloves garlic, crushed
1 tablespoon hot curry powder
3 cups beef stock
2 fresh small red thai chilles, sliced thinly

Dry fry seeds and peppercorns in small frying pan, about 1 minute or until fragrant. Crush mixture using a mortar and pestle. I used my new toy, a Jamie Oliver Flavour Shaker - a lot easier.

Blend or process onion, quartered galric, coriander, thyme, chopped chilli, ginger, parsley and 1 tablespoon of the oil until mixture forms a paste. Transfer curry paste to a large bowl, add the beef mixing until thoroughly coated in the paste. Cover and refrigerate for 30 minutes.

Heat remaining oil in a large saucepan, cook crushed garlic and curry powder, stirring for 1 minute. Add beef mixture. Cook stirring over a medium heat for 10 minutes. Add stock and crushed spice mixture, combine well and then simmer covered for 1 hour. Uncover and simmer for another hour, stirring occasionally, or until meat is tender and sauce thickens slightly.

Serve curry sprinkled with sliced chillies.

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