Preparation: 30 minutes / cooking time: 90 minutes
|800g beef from the neck|
|4 cloves of garlic|
|400ml beef stock|
|150g coconut milk|
|2 EL sun flower oil|
|1 EL tomato paste|
|½ cinnamon stick|
|3 black cardamom|
|½ tsp coriander powder (alternatively 1 tsp coriander seeds)|
|½ tsp turmeric|
|½ tsp Roshni chili powder|
|1 tsp cumin|
|1 tsp fenugreek seeds|
|½ tsp black pepper|
|½ tsp currypowder|
|salt app. 1 tsp|
Soak the fenugreek seeds in a little water to make them easier to grind. Cut the meat into cubes that are not too small (as with goulash; at least 3cm). Peel the onions and ginger and cut them into cubes, either crush the garlic cloves or cut them into fine cubes (depending on whether you want to take them out again or not) and core the dates and chop them roughly. In addition, peel the carrots and cut them into cubes or half slices - depending on the liking.
Strain the fenugreek seeds and take the seeds out of the cardamom capsules and put both in a mortar. Now add the peppercorns and cumin and crush everything finely. Now add the coriander powder, chilli powder, curry powder and turmeric and mix everything.
Put the oil in a large, heavy saucepan and heat. Now add the spices from the mortar and the cloves and fry for about 20 seconds until a wonderful fragrance develops. Now add the onions, garlic and ginger and fry for another 1-2 minutes.
Now fry the meat in portions (this is crucial so that the temperature in the pot doesn't go down too far and no meat juice leaks out - otherwise you'll cook the meat instead of frying it). Make it in 4-5 portions, simply adding bits of more meat as soon as the first one is fried.
Once the meat is completely fried, add the tomato paste, cinnamon stick, carrots and dates and fry briefly for about 1-2 minutes, then wipe everything off with the beef stock and add the water so that the top pieces of meat is not under liquid. Bring everything to the boil and cook for 60 minutes with the lid closed.
In the meantime, peel the potatoes and the pumpkin and cut into equal size, bite-sized pieces. After the 60 minutes, add the potatoes, pumpkin and coconut milk and continue to cook for 30-35 minutes.
Finally, season everything with salt and pepper and serve. If it's too liquid for you, you can bind it with water-dissolved starch - but it should already be liquid. To test whether the meat is nicely tender, just take a piece out, place it on a board or a plate and crush it with a spoon - when it goes it is perfect!
Bread or rice fits in with this - but then of course rice with turmeric in the cooking water, so that it looks nice yellow!