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Beef Curry - Serves 10

Submitted by sam from worthing 11 June 2009

Serve the curry with boiled rice and nan bread with chutneys and raitas

 
 
 
 

Ingredients

1 tsp cumin seeds.,1 tsp coriander seeds.,1/2 tsp caraway seeds.,seeds from 2 cardamom pods.,1/2 tsp dried chilli flakes (or 1 medium fresh chilli).,2 tsp good curry powder.,2 large onions peeled one sliced one quartered.,4 cloves of garlic peeled.,2 thumb sized pieces of ginger peeled and roughly chopped., 4 tbsp groundnut oil., 2kg lean beef such as braising or stewing steak cut into 3-5cm cubes., 1kg ripe tomatoes peeled deseeded and roughly chopped (or 3 tins of chopped tom's)., 1 tsp salt., 1 tsp sugar. ,

Method


1. Heat a frying pan over a medium heat, without adding any oil. When hot, add the dry spices – including the chilli flakes, if you’re using them. Toast for a couple of minutes, tossing the pan so they don’t burn, then transfer to a pestle and mortar and grind to a powder.

Add the curry powder.

Put the fresh chilli (if you’re using it), the quartered onion, the garlic and the ginger in a blender with 1 tbsp oil and 2 tbsp water. Blitz to a puree.

Heat a very large, heavy-based pan over a medium heat. Add 2 tbsp oil then the spice powder. Stir-fry for a minute or two so the spices release their fragrance. Add the beef and stir-fry until well-browned all over. If your pan is not very large, do this in two batches – you don’t want to crowd the pan. Remove the beef with a slotted spoon and set aside.

Add the final 1 tbsp oil to the pan and, when hot, add the sliced onions and the onion, garlic and ginger puree. Cook for about 5 minutes over a medium heat, then return the beef and any juices it has released to the pan.

Add the chopped tomatoes, the salt and sugar, and enough water to just cover the meat. Bring to a simmer, turn the heat down, and leave to cook, uncovered for 1 and half - 2 hours, or until the beef is really tender. Stir from time to time.

Recipe images are not uploaded yet.

 
 

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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