A wonderfully rich beef curry deep with chilli and spice.
Beef spalebone (or blade) is tailor made for slow cooking and works brilliantly well in this curry.
Best served with spiced rice and roti.
Mauritian Beef Curry
For the Curry Powder: 15g Cumin Seeds, 15g Coriander Seeds, 5g fennel Seed, 5g Fenugreek Seed, 1 Small Cinnamon Stick, 10 Curry Leaves, 10g Ground Turmeric, 2 Dried Red Chillies
For the Curry: 800g Beef Spalebone/Blade (Diced), 1 Large Onion (Finely Sliced), 3 Garlic Cloves (Crushed), 1tsp Fenugreek Seeds, 1 Tin Chopped Tomatoes, 2 Finger Chillies (Finely Chopped), 1″ Fresh Ginger (Grated), Large Handful Chopped Coriander, Sea Salt
1) Make the curry powder by toasting the cumin, coriander, fennel and fenugreek in a small pan over a low heat for 5 minutes or until fragrant. Transfer to a spice grinder/processor with the other ingredients and blitz to a fine powder.
2) Sauté the onion and garlic in a little oil in a large pan over a medium heat for 15 minutes until golden brown. Add the curry powder and cook for a further 2-3 minutes until fragrant. Add the lamb and sear for around 10 minutes (stirring frequently) until well browned.
3) Add the fenugreek, tomatoes, chilli and ginger to the pan and bring to a simmer. Transfer the mixture to a slow cooker, cover and cook on a low setting for around 6-8 hours or until the meat is falling apart. Alternatively transfer to a casserole dish and cook in a low oven (120-140c) for around 4-6 hours or until the meat is tender (you may need to add a little water to the mixture if cooking in the oven).
4) When cooked, stir through the chopped coriander and season to taste with sea salt.
5) Serve the curry with rice and roti.