This is a wonderful eat anytime curry adapted from a recipe by Pat Chapman of The Curry Club. The curry is so easy to make and will be loved by all. I added chickpeas to my version as I love them but you could add peas which is more traditional.
It is just over a year since I started sending out weekly recipes and to celebrate I have made a recipe adapted from one by Atul Kochher one of only two Indian Chefs in the world to be awarded a coveted Michelin Star. I decided to serve with Atul Kochhars Indian Roast Beef a South Indian vegetable curry which I made in the top pot. If however you do not have a top pot then you can increase the size of beef and increase the beef stock a little. The beef is left to thermally cook for as long as possible to make it so it melts in the mouth. This recipe is certainly worth trying and don't be put off by the amount of garlic and chili as both these mellow during the long, long cook.
The recipe this week is provided by Sophie who will be cooking for the crew of Jubilant during this years Fastnet race. Sophie kindly brought some tagine for us to try at the Midsummer Motorhome Show in Exeter and it was so popular that I decided it had to be included in my weekly recipes.