Set up your BBQ for dual zone cooking. I like to make this recipe over a fire pit, but it would also work well in the oven or a slow cooker.
Whichever method you choose, you’ll want to get some nice colour (which equals extra flavour) on your meat and potatoes first. I skewer my beef and potatoes, drizzle with oil and dust with A&O Zhoug seasoning. Leave to marinate for at least an hour, preferably overnight if you can.
Flash the meat and potatoes directly over your lit charcoal. You’re aiming for a nice golden crust on the meat and blistering skin on the potatoes, then put to one side.
Next, heat a large dutch oven or flameproof casserole dish over the fire. Add the oil and fry off the onions until just starting to colour. Add a good pinch of salt, the garlic, ginger, garam masala, cumin and Zhoug and fry for a minute or so, adding a drop of water if they start to stick.
Add the tomatoes, tomato puree and sugar and stir well. Fill one of the now empty cans with water and add this to the pot. Bring to a simmer and add the meat and potatoes. Cook indirectly with the lid on your BBQ at about 170C for around 3 hours. Uncovering for half an hour will help the curry to thicken and take on a lovely smokey flavour.
Chicken, fish and vegetables work very well in this recipe and will take less time to cook. If cooking over a fire pit, tend your fire and maintain your embers, stirring the pot every now and then to make sure it doesn’t catch.
When the meat is tender, add a pinch of salt if needed, stir in the fresh coriander and serve with the tomato salad and your choice of accompaniments.
