Kerala-style curry

Use beef, goat or lamb in this South Indian-inspired curry.

Ingredients

1 Tbsp	Cumin, whole
1 Tbsp	Mustard
1 Tbsp	Fennel
1 Tbsp	Fenugreek seeds
5 tsp	Coriander seeds, whole
3	Dried chillies, or 4, optional
3	Shallots, diced
3 Tbsp	Canola oil, or 4
1 tsp	Crushed garlic
1 tsp	Crushed ginger
15	Curry leaves (Main)
1 ½ kgs	Stewing beef, goat or lamb, cut into 2.5cm cubes (Main)
1 can	Diced tomato, approx 400g

Directions

1. Place the seeds and chillies (if using) in a heavy frying pan over a medium heat. Stir until slightly darker and aromatic. Pour on to a plate and cool. Grind finely with a pestle and mortar or in a small blender.
2. Pour the oil into a large, deep frying pan. Add the shallots, garlic and ginger and pan-fry until softened. Add the curry leaves and ground spices. Cook, stirring, for 2 minutes.
3. Add the meat and stir well so it is coated in the spices. Add the tomatoes and simmer for 3 minutes.
4. Cover tightly and simmer on low for 1½hours or until tender. Alternatively, cook in a 160C oven for about 2 hours. If there is too much liquid, remove the lid and simmer until it is reduced enough to cling to the meat.