Beef Curry

The beef came from a joint of Scottish prime silverside, slow roasted in the oven for two hours, at 180 deg C. Cooked on a bed of root vegetables - 2 carrots, 2 onions, one large carrot, and a chopped stick of celery. Sea salt was rubbed into the top of the joint, along with freshly ground black pepper. Roasted in a large casserole dish, with half a pint of beef stock.

The joint was allowed to cool, and was cut into slices the following day, The gravy, made by liquidising half of the root vegetables and the stock from the roast. became the basis of the curry sauce.

I added a dessert spoonful of ground coconut, half a teaspoonful of garam massala curry powder, half a teaspoonful of cumin, half a teaspoonful of powdered ginger (root ginger will do fine instead), half a teaspoonful of cayenne pepper, half a teaspoonful of turmeric, and some dried coriander leaf. I added a whole red chilli, some white pepper, plus two diced cloves of garlic.

I cubed the beef and added it to the curry sauce. Simmered for an hour before serving with white basmati rice.