Black Pepper & Yoghurt Curry

Black Pepper Curry

It may not look pretty, but it’s tasty!

Another slow-cook wonder, this curry is best made the day ahead. It doesn’t take long to prepare and then it can be shoved in the oven for a couple of hours. Just don’t do what I regularly forget to do…putting it in the fridge after letting it cool out of the oven. Thankfully, I have lived to tell the tale after remembering in the morning. If it was chicken I wouldn’t be too confident about eating it the next day, at least it’s always beef or lamb.

These quantities fed us well for dinner as well as lunch for one of us the next day. Doubling the quantities will certainly feed 6 hungry adults.

1 tbsp olive oil
500g beef or lamb, 2cm dice
1 large brown onion, finely diced
3 cloves garlic, finely chopped
1/2 tsp grated ginger
1/4 tsp cayenne pepper, less if you don’t want the heat
1 tbsp paprika
1 tsp salt
1 tsp freshly cracked black pepper
200ml natural yoghurt

Preheat oven to 170°C.

Heat oil in an oven-proof pan over a medium-high heat. Brown the meat, this may need to be done in batches depending on the size of your dish. Set aside and reduce the heat. Add to pan onion and garlic, sauté for 5 minutes, or until soft. Return the meat, and any juices accumulated, as well as the ginger, cayenne, paprika, salt and pepper. Stir to coat. Once the aromatics have released from the spices add the yoghurt and bring to a simmer. Cover the pan and place in the oven for 1-1½ hours, or until tender. Check fluid levels every half hour. If the curry seems to be drying out add half a cup of water.

Serve with steamed rice and naan. We steam the rice with some frozen peas to add some greens (and colour) to the meal.

You might also enjoy Massaman shanks…yum!

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