Beef Sukka

When I saw this recipe I knew I had to try it. The cold weather is here so all stews, tagines and curries are so appealing.

This recipe takes a little longer than my usual choice of recipe. However is you are working all day you could put this in a slow cooker and when you get home your dinner will be ready.

Serves 6 - 8

2 onions finely diced
4 cloves garlic, peeled and crushed
3cm root ginger grated
1/2 small red chilli, de seeded
1.5kg stewing beef, diced
3 tbsp sunflower oil
1 tbsp ground cumin
2 tbsp ground corriander
1 tsp curry powder
2 whole star anise
2 - 3 strands saffron
3 x 420g tins coconut milk
300ml beef stock
1 tbsp soft brown sugar
2 tbsp white wine vinegar

Spice mix
In a dry frying pan gently warm 1/2 tsp cardamon seeds, 1 tsp fennel seeds, 6 cloves, 1/2 tsp fenugreek, 1.2 tsp whole black peppercorns, 2 cinnamon quills for 3 - 4 minutes, then transfer into a coffee grinder or small food processor and grind to a fine powder.

For saffron rice

40g butter
350g basmati rice
2 shallots peeled and thinly sliced
1 tsp saffron strands
550ml boiling water
1/2 tsp ground white pepper

To make

In a large heavy casserole / saucepan cook the onions in the oil on a medium heat until golden, then add garlic, ginger, chilli and cook for a further minute or two. Now increae the temperature and add in the meat, stirring occassionally until it starts to brown, 5 - 6 minutes. Next add the spice mix plus extra cumin, coriander, star anise and curry powder and stir well to coat the meat and cook for a further 2 - 3 minutes, stirring to ensure the spices dont burn.

Add the coconut milk, covering all the meat and stir. Bring to a gentle simmer, cover with a tight fitting lid and continue to cook gently for 45 minute before removing the lid and cooking for a further 20 - 30 minute, striing occasionally, to reduce the sauce. Taste to ensure the meat is tender, then add sugar and vinegar an d cook for a further 5 minutes. Adjust the seasoning as required. If the sauce reduces too much during the cooking process you can add extra coconut milk or some water.

To mae the saffron rice

Start by gently cooling the sliced shallots in a little butter on a low heat until softened, about 3 - 4 minutes then place in a small bowl to mix through the cooked rice.

Put saffron strands into a small bowl and cover with a couple tablespoons boiling water and allow to infuse for 30 mins.

In a large heavy saucepan, melt remaining butter, stir in well rinsed and drained rice and make sure it is well coated in the butter and cook for 1 min, then add boiling water and seasoning, cover with a tight fitting lid and cook on medium heat for 15 minutes. Remove lid and stir in infused saffron and liquid, replace the lid and allow the rice to continue to cook in its own heat for a further 5 mins, by which time it should be deliciously light and tasty. Stir in the cooked shallots with a fork and its ready.