Ingredients
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2
-
-
4
-
4
-
4 - 5
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4
-
4
-
5
-
4
-
2
-
-
-
-
-
Directions
Spicy Indian Beef Curry,Here is another one of my favourite curry dishes. This dish will make your taste buds stand to attention with the mixture of fragrant herbs and spices. You’ll come to realise how easy it is to make such a flavourful curry dish. Enjoy,Well, don’t bother. There is so much beef stock that a half hour “or so” will not do it. About 4 hours might reduce it enough to make it “not soup”. At the end of the day this is beef stew with a bit of flavour in the sauce. I did EVERYTHING asked, even getting Fenugreek which was new to me. 3 onions and all,etc.etc.etc. Rubbish! I lived in the UK for 20 years and know what a curry tastes like, this was a poor mans version. Open a tin of beef type rubbish and add curry powder will give you the same effect. Honest, don’t bother!,We loved this recipe – it was rich and rather sophisticated too. I cook Indian meals at least 3 times each week and have done for over 40 years. This is now in my top 5 favourites
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Steps
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1
Done
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1.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. |
|
2
Done
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2. 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. |
|
3
Done
|
3.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. |
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4
Done
|
4.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. |
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5
Done
|
5.to Serve, Ladle the Curry Into Warm Bowls and Scatter Over the Coriander Leaves. Accompany With a Steaming Bowl of Basmati Rice. |
