This Hemphill family recipe is one Herbie makes on Saturdays for Sunday night dinner, a favorite of cooks for over 30 years.
Heat a heavy based pan, add curry powder and dry roast, stirring continuously with a wooden spoon for around 2 minutes, being careful not to burn.
Add oil and make into a paste.
Add Panch Phora and stir until seeds start popping.
Add onion, over a medium heat and stir for 2 minutes, do not overcook.
Add meat, about 6 pieces at a time, making sure each piece is browned and coated with spices.
Add lemon juice and tomatoes, roughly chopping tomatoes while stirring.
Sprinkle Garam Masala over surface.
Add tomato paste, curry leaves and salt, stir and turn off heat, cover pot and place in oven at 125 degrees C. for 2 hours.
Allow to cool, store in fridge then heat and serve next day.
Jenny's Tip: - Herbie’s famous Saturday Curry started after he would show how to make a curry powder during a Thursday evening Spice Appreciation Class. With a freshly-made bowl of curry powder available every week, it became a habit for Herbie to prepare a curry on Saturday morning, which would cook during the day and provide a weekend meal for the family.
The delicious aroma of the curry would permeate the shop whilst cooking on Saturday, and customers soon began to ask for the recipe and the spice ingredients. The recipe can be made using any red meat.
A riddle by Saint Aldhelm, a seventh-century Bishop of Sherborne
I am black on the outside, clad in a wrinkled cover,
Yet within I bear a burning marrow.
I season delicacies, the banquets of kings, and the luxuries of the table,
Both the sauces and the tenderized meats of the kitchen.
. . . I am Pepper !