From pot roast to curry

Ingredients for 5 servings:

• 800 g roast beef, can also weigh up to 1000 g
• 5 tbsp oil, neutral e.g. sunflower oil
• 2 tsp fennel seeds, or 2 level tsp cumin
• 2 cardamom pods
• 3 bay leaves
• 900 ml water
• 3 m.-sized onion(s)
• 1 clove(s) garlic
• 1 tbsp ginger root
• 1 tbsp garam masala
• 1 tbsp, leveled paprika powder (hot or mild with chili powder)
• a little nutmeg, freshly grated
• 2 tbsp tomato paste
• 1 tbsp, crushed coriander powder
• 1 tbsp flour
• 150 g yogurt
• possibly herbs, as garnish, e.g. coriander leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 3 hours 50 minutes

Creamy yogurt sauce with good consistency

Prepare the beef and brown it in a large pot with oil. Add a little water, about half a finger’s height. Add the bay leaves. Crush the fennel seeds and cardamom pods in a mortar or coffee grinder and add them. Peel and roughly chop the onions and add them to the pot. Cover, place on the lowest heat setting, and simmer on the lowest setting for about 3 hours. Turn at least once every hour. Peel the ginger and garlic, roughly chop them, and add them towards the end of the cooking time. Remove the roast after about 3 hours. Remove the bay leaves. Mix the flour with a small amount of water until lump-free. Add the remaining water and bring to a boil. Stir in the flour mixture and simmer for about 3 minutes. Meanwhile, add the remaining spices. Cut the meat into thick slices and then cut them into bite-sized pieces. Turn off the heat. Remove the pot from the heat. Purée the mixture with an immersion blender. Add the yogurt and use the immersion blender again. Gently heat the sauce. Caution: Don’t let the sauce boil any further, or the yogurt will curdle! Add the meat back in. Let it stand for 10 minutes. Finally, add salt. Garnish with herbs if desired. Variations: – If you want a crisp red color, use passata after the 3 hours of cooking time instead of the remaining water. Then add 3 teaspoons of sugar. – If you want an intense yellow tone, add 2 teaspoons of turmeric at the end. – If there is no vegetable course, you can cook half a cauliflower separately, for example, and add it to the curry with a little of the cooking liquid at the end. – You can quickly make a suitable dip with yogurt, mint, and salt.