Beef curry

Nutrition and extra info

Nutrition: Per serving

  • kcal337
  • fat19g
  • saturates6g
  • carbs11g
  • sugars8g
  • fibre3g
  • protein29g
  • salt0.31g
  • Ingredients
  • Method
  • Ingredients

  • 2 tbsp oil
  • 500g diced braising steak
  • 1 tbsp butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 large onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 1 thumb sized piece of ginger, finely grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ¼ tsp hot chilli powder
  • 1 tsp turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tsp ground coriander
  • 3 cardamom pods, crushed
  • 400g can chopped tomatoes
  • 300ml beef stock
  • 1 tsp sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tsp garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning ‘warming spice mix’, garam masala is the main spice blend used in North Indian…

  • 2 tbsp double cream (optional)
  • ½ small bunch coriander, roughly chopped
  • naan bread or rice, to serve
  • Method

    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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