Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
22 Harley St, London W1G 9PL
May 062011

Serves 4
Preparation time 30 minutes
Cooking time 1 hour 30 minutes

INGREDIENTS

  • 1lb[500gm] beef topside steak,
  • 1 tablespoon ground coriander,
  • 1 teaspoon ground turmeric,
  • ½ teaspoon ground cumin,
  • ¼ teaspoon chilli powder,
  • pinch of ground cinnamon,
  • a pinch of ground cloves,
  • 3 tablespoons vinegar,
  • 2 tablespoons vegetable oil,
  • 1 clove garlic, left whole,
  • 1 teaspoon salt,
  • 6fl oz [190ml] water
  • 1 beef stock cube.

Cut the beef into 1 inch [2cm] cubes. Mix and pound the spices with the vinegar to form a curry paste. Heat the oil in a heavy saucepan and gently fry the garlic clove for 5 minutes then remove the clove and discard. Add the curry paste and fry for 2-3 minutes, stirring continuously. Add the beef and cook gently, stirring occasionally, until beef changes colour.  Add salt, water and beef stock cube, cover and simmer for 1 hour. Taste the curry before serving and adjust the flavour if necessary.