Tahir's Beef Curry

Ingredients:

• 4kg stewing steak
• 7 red peppers
• 2 chillis (really hot Fatali ones that can be kept in the freezer are good, but it's up to you how hot you go.)
• Fair lump of ginger, grated
• Half a tub of Blue Dragon tamarind paste.
  
• 4 medium onions
• 1 bulb of garlic
• 2 dessert spoons of brown sugar
• Thai or other basil

Preparation:

1. Put all the ingredients, except for the peppers and the meat, into a food processor, whizz up to a paste.

2. Heat up some oil in a heavy based pan, add some of the paste, let it dry out a little and then add the meat, keep on cooking till the meat is nice and brown and there's hardly any moisture left. It takes about 5 or 6 batches in a 32cm pan to do this, you really need to cook hot.

3. Once all the meat is browned, put it into a pan and cover with water, bring to a boil and then simmer gently for as long as it takes to tenderise the meat, approximately 3 hrs.

The recipe can be prepared to this point, in advance. 

4. Before serving, finely slice the remaining peppers and add before reheating, adding a really good handful of thai basil to serve.

Notes: