- Make the marinade for the beef by mixing together the yoghurt, 1 tbsp of Shemin’s Indian Curry Paste, Shemin’s Garam Masala, the crushed garlic and a pinch of salt. Cover the beef with the marinade and leave in the fridge for at least 2 hours or overnight. Take the meat out of the fridge about an hour before making the recipe so it comes to room temperature.
- Preheat oven to 200°C.
- Heat 1 tbsp oil in a large saucepan over a high heat. Add the marinated beef to the pan and cook for about 5 minutes so the meat has sealed. Set the beef aside with the sauce created from the marinade.
- Turn the heat down, then add the rest of the oil and onions to the pan, cook for about 10 minutes until browned, then add Shemin’s Indian Curry Paste and a splash of water. Let the spices cook for a further 3 minutes before adding the tin tomatoes. Let the mixture simmer for about 5 minutes.
- Add the aubergine, the beef with all it’s sauce and half the fresh coriander to the curry sauce. Check the seasoning. Bring to the boil then place in the oven for an hour. Check the curry half-way through to ensure it’s not too dry, if it is add a little water.
- When done, add lime juice to taste and stir in the chopped coriander. Serve with rice.
TIP: This would be delicious cooked in a slow cooker on high for 4 hours or on low for 6 hours.
Ian Sproule –
Superb recipe resulting with a mouth watering dish. I served mine with Panch Phoran rice and Chapatis.
I used a cut of beef called Spale from a ABERDEEN ANGUS reared organically. Worth the extra money.