Preparation time: 15 minutes
Cooking time: 1 hour 45 minutes
Fry Light (similar to the 1 calorie oil spray in the US)
1 onion, peeled and finely chopped
6 green cardamom pods
2 fresh red chillies, finely chopped (I put three in)
1 tsp peeled and finely grated ginger
2 garlic cloves, peeled and crushed
2 dried red chillies (I bought a seasoning packet of them and put loads in)
1 tbsp Madras curry powder (I used "hot" madras powder.)
2 lb. (900g) lean beef fillets, all visible fat removed, cut into bite-sized chunks
2 tsp ground coriander
1 tsp ground cumin
9 fl. oz. (250ml) beef stock
freshly chopped coriander leaves
1. Spray a saucepan liberally with Fry Light and place over a medium heat. Add the onion, cloves, and cardamom and stir-fry for 3-4 minutes.
2. Add the fresh chilli, ginger, garlic and dried chilli and stir-fry for a further 2 minutes.
3. Add the curry powder and beef chunks to the saucepan and stir-fry for 6-8 minutes until the meat is sealed. Add the ground coriander, cumin and beef stock and bring to a boil. Season with salt, cover tightly and reduce the heat to low. Cook gently for 1 1/2 hours, stirring occasionally, until the meat is tender. Remove the pan from the heat and scatter over some chopped coriander before serving.
(Personally, I like to remove the cardamom pods and the cloves when it's all finished cooking and before garnishing with the chopped coriander leaves.)
I added extra water towards the end of the cooking (in the last 5 minutes or so) to create more sauce with it. We serve ours with rice, and it's lovely with a bit of extra sauce to help mix in with the rice.