Calcutta Beef Curry - cooking recipe

Ingredients

1 lb beef, Braising, trimmed and Cubed
2 ounces oil or 2 ounces ghee
1 medium onion, Sliced
1 teaspoon garlic, crushed
3 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
1 teaspoon black peppercorns
4 dried red chilies, large
2 inches fresh ginger, grated
1 teaspoon ground turmeric
1/2 pint beef stock
1 teaspoon salt
2 ounces desiccated coconut
1/4 pint water
1 lemon

Preparation

Cube meat to 1 1/2 inches. Heat oil in medium saucepan; add the onion and garlic and cook slowly until soft.
Crush the black pepper, coriander and cumin seeds (pound gently in mortar and pestle so that they just crushed--not powdered). Add to saucepan with the chilies (for a milder taste, remove seeds before crushing), and cook for a minute. Add the grated ginger and turmeric; stir for 1-2 minutes.
Add the beef, turning quickly to coat with spices. Pour in the beef stock simmer for 15 minutes, and then add the salt.
Combine coconut with hot water in liquidiser, blend for 1-2 minutes. Pour mixture into saucepan; squeeze in the juice of the lemon.
Bring back to boil and simmer uncovered for 40 minutes. Thicken with corn flour if necessary.
Serve with Basmati rice and accompaniments.