Indian curries are great over a fire, the smoke really enhances the flavours. Best part is you can make it as mild or as hot as you like. Perfect for a cast iron camp oven slow cooking over the Ozpig fire. The smell will light up your whole backyard and have your neighbours drooling over your fence.

Cooking Method: Camp Oven

Cooking Time: 1.5-2 hours cooking, 1-2 hours marinating

Curry spice mix:
1 1/2 tablespoons cumin powder
2 teaspoons ground coriander
1 teaspoon black peppercorns
1/2 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon mustard seeds
6 whole cloves
1 teaspoon ground ginger
2 teaspoons chilli powder (adjust this to suit your tastes)
Other ingredients:
1kg diced beef
4 tablespoons white vinegar
2 tablespoons brown vinegar
2 diced onions
1 tablespoon minced garlic
4 or 5 large diced tomatoes or 1 can diced tomatoes
1 tablespoon brown sugar 
200ml beef stock


  1. Grind the spices in a mortar and pestle then place in a bowl with the vinegars, add meat and coat well and allow to marinate for a couple or hours if possible.
  2. In a hot camp oven fry off the onion and garlic until lightly browned. Add the ginger, tomatoes and meat and stir until meat is browned. Add the stock and brown sugar. Place the lid on the camp oven and keep it at a very slow simmer for 1 1/2 - 2 hours stirring regularly or until the meat is melt in the mouth tender. 
Serve with steaming hot basmati rice and a sweet chutney or dollop of yoghurt also great with roti, naan or papadums.