Excellent beef curry, made with ground Scotch beef. The chickpeas were softened in a slow cooker over several hours, and the beef was browned in a flat pan in a little olive oil for an hour and a half at a low to medium heat. I added diced mushrooms, a red chilli, and a julienned red onion.
Water was added to the beef along with the chickpeas, and was simmered for a couple of hours, after which the herbs and spices were added. The Madras curry powder was the most important of these.
Served with some fresh coriander, Basmati rice, and Pataks Lime pickle.
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