Recipe: Beef Curry
- Details Category: Beef Based Curry Published on Friday, 29 June 2012 19:48 Written by ethel :
- 2kg good quality lean rump steak cut into cubes
- Sea salt and freshly ground black pepper
- 4 tsp garam masala
- 4 tbsp natural yoghurt
- 4–5 tbsp light olive oil
- 4 large sweet onions, peeled and finely chopped
- 4 garlic cloves, peeled and grated
- 5cm knob of fresh root ginger, peeled and grated
- 4 tbsp tomato purée
- 2 tbsp caster sugar or to taste
- 2 x 400g tins chopped tomatoes
- 800ml beef stock
- Handful of coriander, leaves separated, stalks finely chopped
- 6–8 cardamom pods
- 15–20 curry leaves
- 6 long chillies finely chopped
- For the spice mix:
- 4 tsp cumin seeds
- 4 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp fenugreek seeds
- 4 tsp mild curry powder
- Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry.
- For the spice mix, toast the cumin, coriander, fennel and fenugreek seeds in a dry pan, tossing over high heat for a few minutes until fragrant. Tip into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and mix well.
- Heat a thin film of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chilli, ginger and a little seasoning. Add the sugar to help caramelise the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.
- Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 mins or until the beef is tender.
- To serve, ladle the curry into warm bowls and scatter over the coriander leaves.