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BSF. BSF brought to us by Red Energy.
BOOK: Caro has a Book: From the Moment They Met It Was Murder, by Alain Silver and James Ursini
SCREEN: Corrie has a Screen: Four Letters of Love movie general release
FOOD: Caro has a Recipe: Slow-cooked lamb curry
PRE-HEAD OVEN TO 150degrees
1 kg chuck steak
2 tbsp Greek yoghurt
Sea Salt and Pepper
3 tbsp Garam Masala
1 tbsp Olive Oil
__
½ tsp fenugreek powder
1 tsp fennel seeds
2 tsp cummin powder
2 tsp coriander powder
1 tsp turmeric
1 tbsp curry powder
__
1 tbsp olive oil
2 red onions
3 garlic cloves
1 tbsp ginger
1 tin rinsed chickpeas
3 red chillis
1 tbsp caster sugar
½ cup coriander stalks
2 heaps tsp Tomato paste
400g can chopped tomato
400 mls beef stock
1 – trim beef into cubes. Season with S&P & garam masala
Add yoghurt, olive oil
2 – Cover and put in fridge
3 – Fry fennell seeds on fry pan. Add fenugreek, cumin, coriander powder – cook 5 mins. Stir in turmeric and curry powder. Mix in pan. Set aside in small bowl
4 – Prep onions, garlic, ginger, chilli & Sugar
5 – Heat oil in deep oven proof dish, heat oil, add beef to brown. Remove beef / wipe pan. Add (4) & cook for 5 mins then add (3) – spice mix and tomato paste. Cook 1 min
6 Addm beef back to dish, add tomatoes, stock, chopped coriander, stalks. Stir together. Cover with foil then lid. Into over 150 degrees for 3 hours
After 2 hours, add chickpeas and place back in oven after stir.
7 – Set on stove to thicken before serving with coriander, yoghurt, chutney and rice
By SEN4.4
1717 ratings
BSF. BSF brought to us by Red Energy.
BOOK: Caro has a Book: From the Moment They Met It Was Murder, by Alain Silver and James Ursini
SCREEN: Corrie has a Screen: Four Letters of Love movie general release
FOOD: Caro has a Recipe: Slow-cooked lamb curry
PRE-HEAD OVEN TO 150degrees
1 kg chuck steak
2 tbsp Greek yoghurt
Sea Salt and Pepper
3 tbsp Garam Masala
1 tbsp Olive Oil
__
½ tsp fenugreek powder
1 tsp fennel seeds
2 tsp cummin powder
2 tsp coriander powder
1 tsp turmeric
1 tbsp curry powder
__
1 tbsp olive oil
2 red onions
3 garlic cloves
1 tbsp ginger
1 tin rinsed chickpeas
3 red chillis
1 tbsp caster sugar
½ cup coriander stalks
2 heaps tsp Tomato paste
400g can chopped tomato
400 mls beef stock
1 – trim beef into cubes. Season with S&P & garam masala
Add yoghurt, olive oil
2 – Cover and put in fridge
3 – Fry fennell seeds on fry pan. Add fenugreek, cumin, coriander powder – cook 5 mins. Stir in turmeric and curry powder. Mix in pan. Set aside in small bowl
4 – Prep onions, garlic, ginger, chilli & Sugar
5 – Heat oil in deep oven proof dish, heat oil, add beef to brown. Remove beef / wipe pan. Add (4) & cook for 5 mins then add (3) – spice mix and tomato paste. Cook 1 min
6 Addm beef back to dish, add tomatoes, stock, chopped coriander, stalks. Stir together. Cover with foil then lid. Into over 150 degrees for 3 hours
After 2 hours, add chickpeas and place back in oven after stir.
7 – Set on stove to thicken before serving with coriander, yoghurt, chutney and rice

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