Mum's special recipe.
- Never brown the meat first - that would seal it and keep the curry flavours out
- Fry onions until soft
- Add a few large dollops of curry paste (keep in fridge once open - Patak's brand recommended)
- Add two tins chopped tomatoes with their juice
- Chuck in the meat
- Flavour with a splash each of coriander, turmeric, cumin and hot curry powder (big dash of that), salt and pepper
- Simmer for ages
- Add garam masala right at the end
< CPT | Castle cook book | damper >
