ingredients
serves 4
1 pound sirloin steak
4 cloves
1 tsp cilantro seeds
1 tsp cumin seeds
seeds from 3 cardamom pods
2 garlic cloves, peeled and roughly chopped
1 inch piece fresh root ginger, peeled and roughly chopped
1 small onion, peeled and roughly chopped
2 tbsp sunflower oil
1 tbsp sesame oil
1 tbsp Thai red curry paste
1 tsp ground turmeric
1/2 pound potatoes, peeled and quartered
4 tomatoes, quartered
1 tsp sugar
1 tbsp light soy sauce
1/2 pint coconut milk
1/4 pint beef stock
4 red chillies, bruised
1/3 cup cashew nuts
method
1. Cut the sirloin steak into 1 1/4 inch cubes.
2. Put the cloves, cilantro, cumin and cardamom seeds into a small heavy-based skillet over a high heat for 1 - 2 minutes until the spices release their aroma. Leave to cool slightly, then grind to a powder in a spice grinder or blender.
3. Puree the garlic, ginger and onion in a blender or food processor to form a smooth paste. Heat the two oils together in a deep skillet. Add the onion puree with the curry paste and stir-fry for 5 minutes, then add the roasted ground spices and turmeric and fry for a further 5 minutes.
4. Add the beef to the pan and fry for 5 minutes until browned on all sides. Add the remaining ingredients, except the cashew nuts. Bring to the boil, then lower the heat, cover and simmer gently for 20-25 minutes until the beef is tender and the potatoes are cooked.
5. Stir in the cashew nuts and serve the curry with plain boiled rice or noodles and stir-fried vegetables.
