It’s Saturday night and what better than a spicy and flavoursome curry for dinner. Just can’t beat a curry at the weekend. This recipe was given to me by a chef I used to work with who was from India. His name is Kamal. The curry doesn’t really have a name as Kamal just reeled off the ingredients and told me roughly how to put it together (very roughly). It’s probably similar to a Rendang, but I just call it ‘The Best Beef Curry Ever’. Slow cooking this curry enables the flavour to intensify and the beef melt. It’s delicious.
As with most of my recipes, you can adjust this recipe to suit your own taste buds. If you don’t know it already, we love a good hit of chilli, here, but this curry doesn’t have to be so hot. The key to this dish is onions and lots of them! I have an Instapot that I use quite a lot and it’s great for curries as you can sautee the onions and meat before turning on the slow cook without using more pans etc (lazy cook that I am!)
If anyone out there has a favourite Beef curry recipe, please feel free to share it with me. In the meantime, try this. It’s easy, tasty and you can freeze it too.
Handy hint – add a can of chick peas if you’re feeling extremely adventurous, for those who just want a good bit of beef – don’t!
Enjoy everyone and happy Saturday.
- 750g Lean cubed beef (I use lean, but you don’t have to)
- 4 large onions thinly sliced into half moons
- 6 garlic cloves
- 1 big chunk of ginger
- 1 tablespoon of Garam Masala
- 1 teaspoon of Ground Coriander
- 1 tablespoon of Turmeric
- 4 Cardammon Pods
- 4 Cloves (adjust more or less, but at least 2)
- 1 tablespoon of Chilli (again, more or less)
- 1 Teaspoon of Cumin
- 1 Tube of Tomato Puree
- 1 Tin of Chick Peas
- 1 Tin of Coconut Milk
- Fresh Coriander to Garnish
- Sautee the onions, ginger and garlic in vegetable oil until lovely and soft
- Add all the spices and mix into a lovely fragrant onion mix. It will quite yellow from the Turmeric
- Add the Beef. It doesn’t need to be browned but if you prefer to you can.
- Add the whole tube of Tomato Puree
- Add enough water to cover the mix.
- Add a tin of Coconut milk
- Cook on a low heat for 5 hours.
- 5 mins before serving add an extra teaspoon of Cumin and mix in. This was a hint given to me by the chef. It just adds a little spark (apparently – I didn’t question him)
- Serve with Basmati Rice and a sprinkling of fresh Coriander.
- Serve also with a glass of something nice and cold to drink (let me know what you drink curry with)