Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 39

rapeseed oil

cubed beef (e.g. chuck steak): 500g

onions: 2 large

garlic: 3 cloves

ground cumin: 2 teaspoons

ground coriander: 2 teaspoons

garam masala: 1 tablespoon

vegetable or beef stock: 500ml

grain mustard: a tablespoon

double cream: 200ml

Warm a little oil in a heavy, shallow casserole. Season the beef with salt and black pepper, then colour on all sides in the oil, turning only occasionally. Remove from the pan with a draining spoon.

Meanwhile, halve, peel and thinly slice the onions. Peel and thinly slice the garlic. Add the onions and garlic to the pan, letting them soften a little but not brown beyond pale honey colour. Stir in the ground cumin, coriander and garam masala, then continue cooking for five minutes before returning the meat and any juices to the pan. Pour in the stock, bring to the boil and simmer for ten minutes, till the liquid has reduced by half.

Stir in the mustard, pour in the cream and bring to the boil. Check the seasoning and serve.

Enough for 4