Beef curry
Prep
20 mins
Cook
2 hrs 30 mins
Servings
4
Difficulty
Hard
This beef curry is my go to dish when I want something deeply satisfying and comforting. It's wonderfully simple to throw together, just a matter of browning your meat and building flavors with aromatics and spices. The beauty of this recipe is that braising steak is affordable and becomes incredibly tender during the long, slow cook. Ginger, one of my favorite ingredients here, is packed with anti inflammatory properties that make it as good for your body as it is delicious. Once everything is simmering away, you can practically forget about it for two and a half hours while you get on with your day. Serve it with warm naan or fluffy rice for the ultimate comfort meal.
Ella x
Ingredients
- 2 tbspoil
- 500 gdiced braising steak
- 1 tbspbutter
- 1 largeonion chopped
- 12 garlic cloves crushed
- 11 thumb sized piece of ginger finely grated
- ¼ tsphot chilli powder
- 1 tspturmeric
- 2 tspground coriander
- 13 cardamom pods crushed
- 400 gcan chopped tomatoes
- 300 mlbeef stock
- 1 tspsugar
- 2 tspgaram masala
- 2 tbspdouble cream(optional)
- ½ smallbunch coriander roughly chopped
- 1naan bread or rice(to serve)
Detail level
Instructions
- 1
Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
- 2
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 mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
- 3
Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ – 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
- 4
Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.
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