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Korma curry

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120 g ghee
2 large onions, sliced
1/2 cup desiccated coconut
2 cloves garlic, chopped
11/2 tablespoons poppy seeds
V. teaspoon ground ginger 4 green chillies, chopped and
seeds removed
3 teaspoons ground coriander
1/4 teaspoon ground cinnamon
V. teaspoon ground cloves
1/4 teaspoon ground cumin
500 g lean beef, cut into
212 cm cubes
2/3 cup (150 ml) plain yoghurt
lemon juice to taste
1/4 cup chopped, fresh coriander leaves

Preparation method
1 Heat the ghee and saute the onions until they are a crisp, golden brown. Remove onions and set ghee aside.
2 Combine onions in a blender or food processor with coconut, garlic, poppy seeds, ginger, chilli, coriander, cinnamon, cloves and cumin, and blend until smooth.
3 Add spice mixture to the reserved ghee. Cook over low heat for 5 minutes.
4 Add meat and yoghurt. Bring to the boil, simmer over low heat for 1 hour or until meat is tender.
5 Remove from the heat, add the lemon juice and fresh coriander.
SERVES 4

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1. Hot beef chilly curry