QUICK LISTEN - BSF (From Ep 365)

BSF. BSF brought to us by Red Energy. BOOK: Caro has a Book: From the Moment They Met It Was Murder, by Alain Silver and James Ursini SCREEN: Corrie has a Screen: Four Letters of Love movie general release FOOD: Caro has a Recipe: Slow-cooked lamb curry PRE-HEAD OVEN TO 150degrees 1 kg chuck steak 2 tbsp Greek yoghurt Sea Salt and Pepper 3 tbsp Garam Masala 1 tbsp Olive Oil __ ½ tsp fenugreek powder 1 tsp fennel seeds 2 tsp cummin powder 2 tsp coriander powder 1 tsp turmeric 1 tbsp curry powder __ 1 tbsp olive oil 2 red onions 3 garlic cloves 1 tbsp ginger 1 tin rinsed chickpeas 3 red chillis 1 tbsp caster sugar ½ cup coriander stalks 2 heaps tsp Tomato paste 400g can chopped tomato 400 mls beef stock 1 – trim beef into cubes. Season with S&P & garam masala Add yoghurt, olive oil 2 – Cover and put in fridge 3 – Fry fennell seeds on fry pan. Add fenugreek, cumin, coriander powder – cook 5 mins. Stir in turmeric and curry powder. Mix in pan. Set aside in small bowl 4 – Prep onions, garlic, ginger, chilli & Sugar 5 – Heat oil in deep oven proof dish, heat oil, add beef to brown. Remove beef / wipe pan. Add (4) & cook for 5 mins then add (3) – spice mix and tomato paste. Cook 1 min 6 Addm beef back to dish, add tomatoes, stock, chopped coriander, stalks. Stir together. Cover with foil then lid. Into over 150 degrees for 3 hours After 2 hours, add chickpeas and place back in oven after stir. 7 – Set on stove to thicken before serving with coriander, yoghurt, chutney and rice