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Spicy Indian Beef Curry
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 8-10
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!
Ingredients
2 kg good quality lean rump steak, cut into cubes
sea salt & freshly ground black pepper
4 teaspoons garam masala
4 tablespoons natural yoghurt
4 -5 tablespoons light olive oil
4 large sweet onions, peeled and finely chopped
4 garlic cloves, peeled and grated
5 cm knob fresh gingerroot, peeled and grated
4 tablespoons tomato puree
2 tablespoons caster sugar
2(400 g) cans chopped tomatoes
800ml beef stock
handful coriander, leaves separated, stalks finely chopped
6 -8 cardamom pods
15 -20 curry leaves
6 long chilies, finely chopped
For the spice mix
4 teaspoons cumin seeds
4 teaspoons coriander seeds
1 teaspoon fennel seed
1teaspoon fenu
greek seeds
4 teaspoons mild curry powder
Instructions
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. Accompany with a steaming bowl of basmati rice.