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Beef curry is the ideal winter warmer, packed with spices, rich flavour and – if cooked correctly – tender meat. Whether wanting to use the slow cooker, cook in one big batch for the week or for the family, the dish is sure to be a plate clearer.
To cook a beef curry, you’ll have to find the perfect meat.
This is typically braising steak, as when cooked for a long time the meat will become tender and rich.
You can serve the curry with a mixture of sides, including rice and naan bread, as well as top with cream and coriander if you so wish.
Have a go at making this winter warmer yourself, with the four easy steps below.
Beef Curry Recipe
2 tbsp oil
500g diced braising steak
1 tbsp butter
1 large onion, chopped
2 garlic cloves, crushed
1 thumb-sized piece of ginger, finely grated
¼ tsp hot chilli powder
1 tsp turmeric
2 tsp ground coriander
3 cardamom pods, crushed
400g can chopped tomatoes
300ml beef stock
1 tsp sugar
2 tsp garam masala
2 tbsp double cream (optional)
½ small bunch coriander, roughly chopped
naan bread or rice, to serve
Step one: Heat one tablespoon of the oil in a casserole pot over medium-high heat.
Season the beef and fry in the pot for five to eight mins, turning with a pair of tongs halfway until evenly browned. Set aside on a plate.
Step two: Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised.
Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two minutes.
Tip in the tomatoes, stock and sugar and bring to the simmer.
Step three: Add the beef, put a lid on top of the curry and cook over low heat for one and a half to two hours or until the meat is tender and falling apart.
Remove the lid for the last 20 minutes of cooking.
Step four: Stir through the garam masala and cream (if using) and season to taste.
Scatter over the coriander and serve with naan bread or rice.
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