Beef Curry

August 21, 2010

I normally buying store bought curry powder to make curry, but not this time.
Honestly, making homestyle curry from scratch is a bit tedious to do, however if the dish turns good and tasty then I just call it fun

I relay on the Madras beef curry here, it turns good and taste delicious!

Beef curry

2 tablespoons ground coriander

1 tablespoon ground cumin
1 teaspoon turmeric

1 teaspoon freshly ground black pepper
2 tbs chilli paste (optional )
4 garlic cloves, grated to paste
2 teaspoons grated ginger
2 tablespoons lemon juice
2 tablespoons vegetable oil

500gr beef, cut into 2.5cm cubes
2 tomatoes, peel and diced (you can always use tomato paste  about 2 or 3 tablespoon)
1 cup beef stock (you can use OXO)

1. Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Leave to one side.
2. Heat 1 tablespoon of oil in a large saucepan over medium heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until brown then place in a bowl. Repeat with remaining oil and beef.

3. Reduce the heat. Add spice paste. Cook for 3 minute or until aromatic, add the beef into saucepan. Cook, stirring for a minute, or until meat is coated with paste. Add tomato paste and the stock. Bring to the boil then reduce heat to low. Cover with the lid and slow cook for 25-30 minutes, or until the beef is tender.

4. Remove lid. Cook, uncovered, for a further 10-15 minutes, or until sauce has reduced and thickened slightly.

Cook note:
You can also cook this in the oven. 
Follow step 1 and 2 then stir the beef, add the stock and place in ovenproof dish for 1 hour. Remove lid for last 15 mins to thicken.

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