I was an incredibly fussy eater as a child. The list of foods I didn’t eat was a lot longer than those that I did. I was very anti tomato. I despised mushrooms and if there was anything in my rice; turmeric, vegetables or sultanas (ahhh) my poor parents would have to ask for plain.white.rice. I think they especially enjoyed this when we were at friends places for dinner. I was fussy with fruit, I only liked crunchy, sour types like granny smith apples. I did not eat bananas and okra and eggplant were a bit contentious.
I’m well and truly getting my come-uppance now, Mister C’s tastes change almost daily. Yesterday and today he ate a kiwifruit in a sitting, and now that I’ve gone and bought a bag of the really nice expensive, organic variety, I bet you he’s not going to try any of it.
As I got older I thankfully got over most of these ‘issues’, nowadays there are only a few things I don’t eat, bananas being one of them. I did however stop eating red meat as I finished Uni. We didn’t eat it much at home, except for mince, and therefore I couldn’t cook it well. By the time I got married I didn’t eat it at all and it was only moving to the US that got me eating it again. Beef is huge here, where you’re likely to get pork or lamb in Australia, Washington especially prides itself on beef (with the animal’s name and favourite variety of grass printed on the menu) and fish. So if you’re not eating much fish, it’s mushrooms for you! When I was pregnant there was a limit to the amount of fish I could eat, I couldn’t eat a lot of cheese (common in the vegetarian meals) and so beef it was. Now that I started, I’ve been enjoying learning to cook it better and identifying different cuts and of course learning to cook the perfect steak.
- 1kg (a little over 2 pounds) of beef stewing meat cut into 2.5 cm (1 inch) chunks
- Salt and pepper
- 1 tsp. chilli powder
- 2 tbsp. vinegar
- 1 medium red onion, roughly chopped
- 1tbsp. ginger, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 red bird’s-eye chilli, roughly chopped
- 2 tablespoons ghee
- 4 cloves
- 4 cardamon pods bruised
- 1 cinnamon stick
- curry leaves
- 1 tbsp roasted curry powder
- 1/2 tbsp. curry powder
- 1 teaspoon ground turmeric
- 1 tsp. of chilli powder (or to taste)
- 4 large vine-ripened tomatoes pureed in the food processor or 1 tin chopped tomatoes
- 1 tbsp. sugar
Marinate the beef with the salt, pepper and vinegar. Set aside for at least 1/2 an hour.
In a food processor chop the onion, chilli, ginger and garlic. If you don’t have a good processor just chop all of these up finely.
In a large heavy bottomed saucepan add the ghee, curry leaves, cloves, cardamon and cinnamon. Wait till the spices start getting lovely and fragrant and add the chopped onion mixture.
Cook this mixture off until the onions are soft and sweet. Add the spices (chilli, curry powders, turmeric) to the oil and onions and fry until the spices are no longer “raw” .
Now add the marinated beef and coat evenly with the spice mixture. Finally add the tomatoes and the sugar to the curry. Simmer the curry on medium heat with the lid on for at least an hour or until the sauce is thick and the meat is lovely and tender.