Clare’s Curry Recipe…using a jar of Tamatar Kasundi
We recently added a new product to our range, the intriguingly named Tamatar Kasundi…..whilst we have categorised it as a (bengali style) chutney we discovered it actually makes the most amazing curry! I won’t use anything else now and have come up with a following recipe which I hope you will enjoy too….
Preheat oven to 160’C / gas mark 3
100ml sunflower oil
3-4 cardamom pods
1 bay leaf
3 large white onions, finely sliced
1kg British lamb or beef, cut into 4cm chunks
1 jar of Clare’s Tamatar Kasundi
3 tomatoes, roughly chopped
2 red chillies, finely chopped or just split halfway through for less heat
300ml lamb or beef stock
100ml double cream or coconut cream
Handful of fresh coriander, roughly chopped
Heat some of the oil in a large deep frying pan and brown the meat (if necessary do this in batches to ensure the meat browns nicely). Remove from the pan and place to one side.
If needed add some more oil to the pan and add the cloves, cardamoms and bay leaf and let them crackle for a few seconds. Add the onions and fry for approximately 10 minutes, until they are a golden colour. Stir in a jar of Clare’s Tamatar Kasundi (link) and then add the tomatoes, chillies, stock and meat to the pan as well as any juices that have collected.
Cover the pan with a lid and place in preheated oven for approximately 2 hours or until the meat is tender. Check occasionally as you may need to top up with water to prevent the curry drying out. Remove from the oven and stir through the cream and sprinkle on the chopped coriander.