Beef Curry Recipe - Serves 4

Beef Curry Recipe

536 calories each serving (734 calories if eating with rice)

Taste Rating = 7     Heat Rating = Medium to Hot



Ingredients

900g (2 lb) lean beef, cut into bite-sized pieces
2 tablespoons (30ml) plain flour
5 tablespoons (75ml) vegetable oil
1 medium onion, finely sliced
4 green cardamom pods
2 bay leaves
1 clove of garlic, peeled and left whole
2 teaspoons (10ml) curry powder
1 teaspoon (5ml) chilli powder
1 teaspoon (5ml) mustard powder
1 small onion, finely chopped
4 cloves of garlic, peeled and crushed
5cm (2 inches) ginger root, peeled and grated
1 fresh green chilli, finely chopped
2 tablespoons (30ml) garam masala, mixed with 1 cup (250ml or 9 fl oz) of water
4 tablespoons (60ml) fresh coriander (cilantro), finely chopped
1 tablespoon (15ml) fresh coriander (cilantro), roughly chopped


Method

Roll the pieces of beef in the flour so they are all coated in flour
Heat 3 tablespoons (45ml) of the oil in a pan over a medium heat
Fry the beef in small batches at a time until it is brown
Put the beef, sliced onion, cardamom pods, bay leaves and whole garlic clove into a casserole dish, cover with water, put the casserole lid on and cook for 2 hours at 200C (390F), stirring about every 30 minutes
Make a runny paste of the curry powder, mustard powder and chilli powder with a little water
Heat the remaining 2 tablespoons (30ml) of vegetable oil and fry the chopped onion until it is clear (about 8 minutes) then add the crushed garlic, grated ginger and green chilli and stir fry on medium for a further 5 minutes
Add the curry powder, mustard powder and chilli powder paste and stir in and fry for a further 30 seconds
Add the cooked beef from the casserole to the pan
Add the garam masala mixture that you made and simmer for 5 minutes or until the beef is hot again, stirring occasionally
If needed, add some juice from the casserole to prevent the curry becoming too thick or dry
Now add the finely chopped fresh coriander and cook for a further minute
Serve on rice and garnish with with the roughly chopped fresh coriander

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Recipe submitted on 20 November 2006