just ignore and let this one die

I am AR-ing this thread every 5 minutes to avoid paying my due.

Marcel you need spanked!

Thank you for your kind words about the pics, I am getting addicted to taking these lol Must resist, must...resist... lol

Morning all! Just doing my best to bump this to the top since I have nothing of worth to say at the moment

Resistance is futile!

Lol what can I say, I am weak

Okay come on over tonite.

Generic Beef Curry

1kg (2lbs) of Shin of Beef or Stewing Steak (sometimes called Chuck Steak)

2tbsp Garam Masala

2tbsp natural yoghurt

olive oil

2 large onions (finely chopped)

2 or 3 garlic cloves (peeled and chopped)

2cm piece of root ginger

2tbsp tomato pureé

1tbsp caster sugar

1 tin of tomatoes

400ml beef stock (cubes are fine)

A small handful of fresh coriander leaves

3-4 cardamom pods

7-10 curry leaves (dried ones are fine, but use 10-12 if using dried)

1 whole green chilli pepper

Fresh coriander (separate the leaves from the stalks)





2tbsp coriander seeds

1tbsp fennel seeds (optional)

2tbsp cumin seeds

1tbsp turmeric powder

1tbsp fenugreek seeds (optional)

2tbsp mild curry powder (hot if you prefer)





This is a mild, aromatic curry. If you prefer it hot, simply adjust the amount of curry powder, chilli pepper and root ginger you add. Everything on this list should be available at any half decent supermarket – although you may need to go to a small green groccers for fresh coriander and root ginger (it is much better than the powdered stuff).

First, cut the beef into bitesize chunks. Season with salt and black pepper and sprinkle over with the garam masala. Mix in a bowl with the yoghurt, then cover in cling film and put in the fridge for a minimum of 1 hour (preferably over night) to marinate.

Next, the spice blend;

If using coriander, fennel and cumin seeds you need to toast them for a minute or two in a frying pan (dry, no oil at all) to release the natural oils that contain the flavour. Grind the seeds in a pestle and mortar until they are powder. Add the curry powder, turmeric powder and a small pinch of salt to the ground spices.

Get a big saucepan or a stock pot – it needs to be atleast 2 litres in capacity, so if using a saucepan it’ll need to be a really big one. Put a little olive oil in the saucepan and put it on a medium heat.

Add the chopped onion and garlic and the grated ginger to the pan and cook for 8 minutes or so with the lid on the pan (to stop moisture escaping), until the onions are soft. You do not want the onions to crisp or caramelise just yet, so make sure the heat is not too high – you just want them to sweat and soften.

Add another splash of oil to the pan and then add your spice blend and stir in. Cook for another 2 minutes. Add the tomato pureé and the sugar and stir in over a medium heat for another few minutes – the onions should now be starting to caramelise.

Add the cardamom pods, curry leaves, tinned tomatoes and the green chillies. Cook gently for another 4-5 minutes.

If you like your curry really hot, de-seed the chillies (cut them in half down the length and scrap out the seeds) and chop them finely before adding them. If you do not like it too hot, add the chillis whole and then remove them from the curry later before serving.

At this point you should have a thick, coarse, paste (cook for a few minutes to reduce if too watery) that can be put in the fridge and kept for upto 10 days or so and used later on whenever you like. This can also be frozen.

Add your tinned tomatoes and your beef stock (if using cubes, simply add 1 cube to 400ml of hot water and stir to make the stock) and the coriander stalks (finely chopped) – save the coriander leaves for later

Next add your marinated beef and put the lid on the pan. Simmer gently; the length of cooking time depends on the cut of beef. Chuck/stewing steak will be perfect after 1.5-2 hours simmering. Shin will take about 3-4 hours simmering as it contains a lot of connective tissue.

This connective tissue will melt and give the sauce a richer texture, so I recommend shin if you can get it (most butchers will have it). Shin is also a lot cheaper than chuck/stewing steak so it is win:win.

Keep stirring occassionally. The length of time it takes to simmer will also depend on how thick you like the sauce, as it will reduce and thicken as it simmers. If you like, you can keep it watery and serve it as a curried stew or soup.

When it is ready to serve, you may wish to add more yoghurt or some coconut milk to make the sauce creamier (like a korma) – I don’t bother usually. Serve either on a plate or in a bowl with some simple plain rice and/or a good quality naan. As a final flourish, garnish with a sprinkling of the coriander leaves that you saved earlier.

This recipe can be adapted easily for any kind of meat (just use the appropriate stock) or even as a vegetarian version for people with mental problems.

A final word of warning: do not bite the cardamom pods – push them to the side of your plate instead. They are not spicy hot, but they have an intense aromatic, almost floral flavour which enhances the curry greatly, but is overpowering by themselves. Only bite them if you like the taste of aerosol air freshener. You have been warned!

Conan, that sounds fantastic! I love curries, and I have nearly all those spices/herbs at home already. I even have good greek yogurt in the fridge. Just need the beef. If I have time this weekend, perhaps I'll try this out. Thanks for posting it!

Good morning.
I love Indian food too. Not with meat but my husband makes great vegetarian Indian food. Our Indian friends all love his cooking.

Actually, it doesn't. It reads, "Vampire, Poet, Slut, Girl".

The extra comma does seem to change the meaning a little.

Why, can't she be a Vampire Poet?

Oooh, Elora! What do I have to do to become a Fully Eroticized Being too? Or at least get one for my very own.

Conan, that recipe looks heavenly! Thank you very much.

I would delete the yougurt and probably the curry , or at least go VERY light on it, but that does sound like a good one.

Yes indeed, Your Majesty. In fact, she IS a Vampire Poet.

The question is whether she is a Slut Girl or a Slut, Girl.

Me, I've just applied for a position as a Slot, Machine.

Morning Thread people.

That was a typo lol there should be a comma there - see my decyphered title. Though I have to say both ways obviously are valid for me.

QFT!

Nice FlutterBy Damien

Hey Max!
http://uk.youtube.com/watch?v=Kai2Ptn69DA

I gots another ten minute slot...decided to streak the thread again....hows it going folks?

Hi Claire!

Hey Claire, nice to see you

As one arrives so another goes - it is time for me to sleep - 2:45am for me on Saturday morning - have a good morning everyone. See you later *waves and sinks into her lovely coffin exhausted*

It is a state of being so saturated with love, sex, movement, sharing, that you just ooooozzzee pureness and joy and want to spread it around without shame or blame You want to get naked and dance around free as a bird!

Ok, truthfully I copped off the new B'52's CD from the song Deviant Ingredient since it fit in with everything going on here

But maybe I did find someone in the Deviant Thread lol. Ghoasty has me in a Lamborgini, sipping cocktails heading to his penthouse, and apparently there is a leather paddle under the seat awaiting me for later this evening I AM feeling rather eroticized at the moment.

Sure has been an interesting week around here...