Beef Curry

By azu  

August 13, 2010

Beef Curry 0 5 0
  • Prep: 10 mins
  • Cook: 45 mins
  • 10 mins

    45 mins

    55 mins

  • Yields: 4 Servings

Ingredients

500g chuck steak – cut into about 3 cm cubes

1 tbsp coriander – ground

½ tbsp cumin – ground

¼ tsp turmeric powder

½ tsp black pepper – coarsely ground

½ tsp chili powder

1 cup onion – finely sliced

¼ cup curry leaves

1 tsp ginger – grated

2 cloves garlic – pressed/grated/very finely chopped

1 Scotch Bonnet (githeyo mirus) – finely chopped

1 cardamom

1 ½ tbsp lemon juice

1 tbsp olive oil

1 tsp tomato paste

½ tbsp meat curry powder

¼ tsp white vinegar

Directions

1Combine coriander, cumin, turmeric, pepper, chili powder, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.

2Heat oil in a large saucepan over high heat.

3Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. (This may have to be done in 2 batches) Reduce heat to medium.

4Sauté the onions, curry leaves, Scotch Bonnet and cardamoms. Add spice paste. Cook for 1 minute.

5Return beef to saucepan. Add the vinegar and cook, stirring, for 1 minute, or until meat is coated with paste.

6Add tomato paste and bring to the boil. Reduce heat to low. Cover. Cook for about 30 minutes, or until beef is tender. Remove lid.

7Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly.

00:00

5 comments

  1. shifa says:

    when do we have to use ½ tsp white vinegar.

  2. Zuley says:

    I really like this recipe. Cooking it for haarudhan 🙂

  3. ashy says:

    I like this recipe a lot. can u pls add sum more recipes like this.

  4. jay says:

    Where’s the sauce come from? Do you add water or chopped tomatoes? It all sounds too dry to ‘bring to the boil’…

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