IT'S GETTING HOT IN HERE...

JAMAZING CURRY
I am and always have been a fan of curries. My real love affair with them started around six years ago when I was living in central Manchester. It was then I discovered Akbar's. As an 'authentic' curry virgin (I have never been to India or South East Asia so can only talk about what and where I've eaten) I decided to chat to one of the chefs. I like to think they found my cheek amusing... It was pretty quiet as I'd gone in early to beat the rush so I think that helped. Out pop's one of the chefs, I tell him what I like and don't like and he says leave it with me.
Needless to say, I was blown away and it started from there. I never did find out the name of the curry I had that day but I have tried a wide variety and my love for spice blends has just grown stronger! It has even crossed continents and spread as far as the Caribbean. 

This time last month JB and I were in Jamaica having an amazing time on our honeymoon and aside from all the wonderful memories we made and people we met, one thing really stood out for me... the curry. OH. MY. GAAWWWD. I ate it for breakfast lunch and dinner, honestly, I was addicted. So much so I had my new friend take me shopping to pick up some spices so I could recreate it at home.

I think I nailed it. I know you might not be able to get the same curry powder as I got hold of buuut, it works with curry powder too and tastes just as great honest.

Give it a try and let me know, you can do it in a pot but I prefer a slow cooker.
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INGREDIENTS - should serve 4 but we had it for 2
400g lean beef cut into even sized cubes
4 tbsp oil
2 red onions
2 cloves garlic
2 tbsp tomato puree
2 tbsp curry powder
1 tbsp thyme
1 tsp black pepper
3 spring onions
1 scotch bonnet chilli 
Salt to season

METHOD
1. Season your beef with salt and pepper and set aside
2. Dice the onions, slice the garlic and the spring onions
3. Heat the oil in a pan then add the beef and cook until it has a lovely brown colour
4. Add the curry powder and cook out for a further minute making sure you carry on stirring
5. Reduce the heat slightly then add the red and spring onions (saving some of the green part to garnish with) along with the garlic, thyme, black pepper and the whole scotch bonnet. Stir the mixture and allow to cook for another 5 minutes
6. Once the onions are translucent, add enough water to cover the beef by an inch, reduce the heat and cover with a lid allowing the beef to cook slowly for 2 hours (make sure you check that there is enough water, top up as needed until the beef melts in your mouth)
7. Serve with some steamed rice and sprinkle over the spring onion greens and some fresh parsley

Enjoy : ) x

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