Ingredients
Method
1.In a large dish, combine yoghurt, ginger, garlic, turmeric and coriander. Add beef and coat well in marinade. Chill, covered, for 1 hour.
2.In a food processor, pulse 1 onion, 1 capsicum, coriander roots and chillies until a smooth paste forms.
3.In a large saucepan, melt butter on high. Saute remaining onions, capsicum and garam masala for 2-3 minutes until golden. Reduce heat to low, then stir in prepared paste and paprika. Cook, stirring, for 5 minutes.
4.Mix in tomatoes, stock and marinated beef. Increase heat to medium and bring to the boil. Simmer, partially covered, for 1-1 ½ hours until meat is very tender. Season.
5.Before serving, stir spinach through. Serve with rice, lemon wedges, pappadams, and tomato kachumba.
If you like your curry spicier, add another tablespoon of garam masala and another chilli. If preferred, use 1/3 cup rogan josh curry paste available from your supermarket in place of the paste. Make tomato kachumba by combining chopped tomato with a little finely sliced red onion, white vinegar and chopped coriander. This curry can also be made with fish, mixed vegetables and chickpeas or chicken. Freezing enhances the flavour of curries.
Note
