- Pre-heat the oven to 160°C / 140°C fan / 320°F / gas 2.
- Heat the oil or ghee and fry the onions until they are golden brown.
- Add Shemin’s Curry Paste along with a splash of water. Simmer for one and a half minutes.
- Add the stewing steak and mix well, then mix in Shemin’s Garam Masala and Shemin’s Chaat Masala.
- Add the chopped tomatoes and simmer for 10 minutes.
- Transfer the curry to an oven proof dish and cook in the oven for 3 hours, checking halfway through and adding water if the sauce is getting too dry.
- Sprinkle the chopped coriander and serve with Shemin’s Indian Breads, Poppadoms and / or boiled rice.
Tips:
- You can also use rump for this recipe and cook for 1.5 – 2 hours in the oven or until tender.
- This would also be delicious cooked in a slow cooker on high for 4 hours or on low for 6 hours.
Ian Sproule –
Oh yes!! Made mine with chicken wings and thighs (on the bone). Fantastic subtlety flavoured sauce and the sauce sticks to the wings so could if you want be a finger buffet food. Cooked for an hour at 170 fan. I added about 4 fl oz of water to the mix before putting in oven which proved to be the perfect amount for the sauce consistency.
Highly recommend you give this recipe a go. I used the Goan paste.
Bill Dewar –
This turned out really well absolutely delicious, everyone loved it and I have just had some for breakfast! And we are going to have it for dinner tonight with chips!