Let me take you on a taste adventure with this deliciously warming beef curry.. I don't know about you but I like my curries to just make my top lip sweat a little bit, for me there's nothing worse then something that's soooo spicy you can't even taste it. So I'd probably rate the heat of this curry at about a 6.5 out of 10.. lets say a nice madras heat.
This a really great recipe for those of you that are taking a leap in to the first stages of home cooking and I've throw in a few tips to help you to learn how to pack the flavour in to a homemade curry. Im no curry making expert but this is a lovely easy to follow recipe that tastes delicious!!
Prep time 20mins
Cooking time 3hrs
3tbsp veg oil
300g diced shin beef (braising steak is fine)
1 large onion, diced finely
1/2tsp salt
2 garlic cloves, peeled and grated
2inch piece of ginger, peeled and grated
1.5tsp chilli powder
1tsp ground cumin
1tsp ground coriander
1.5tsp turmeric powder
1 cinnamon stick
1/2tsp garam masala
100g freshly chopped tomatoes
2tbsp tomato puree
400ml beef stock
1tsp sugar
Juice of 1/2 a lime
2tbsp natural yoghurt
Steamed basmati rice
Fresh coriander
Naan bread
Start by heat 1 tbsp of the oil on a medium heat, season and brown the beef all over, remove and set aside.
In the same pan, lower the heat slightly and pour in the remaining oil. This is the important part... gently fry the onions off, be sure to take at least 10 minutes doing this. The better the onions are cooked the more depth of flavour you will get. We want them to be slightly golden but soft at the same time. Add the salt halfway through.
Once you are happy with the onions add the garlic and ginger, be careful not to burn the garlic as it can ruin the whole dish, cook gently for 5 mins.
Now place all the spices in a mug and add a couple of tablespoon of water then mix. This will make sure that when you add the spices to the pan they aren't to dry and stick and burn.
Add to the pan and allow to cook out for 10 mins gently, you will know when your spices are cooked because the oil will start to separate slightly and take on the colour of the spices. (add a little more oil if your pan gets to dry)
Once your spices are nicely cooked add the chopped tomatoes and tomato puree, allow to cook for a couple of minutes.
Re-add your beef, pour in the stock, lime juice, yoghurt and the sugar, bring to a boil and then reduce the heat.
Have a taste and tweak the seasoning, but please allow for the sauce to cook down and intensify, we don't want to add lots of salt and more chilli because they will blow your head off after its cooked for a couple of hours.
At this point you can either simmer on low for 2hours or transfer to an oven proof dish and pop it in the oven for the same amount of time at 160c. Either way check it every now and again and make sure its not to dry, if so top it up with water. If you cook in the oven and it seems to liquidy just pop it back in the saucepan and reduce on a the hob uncovered for 10 mins before serving.
Have once last taste before serving and tweak according to your personal taste.
Sprinkle with some freshly chopped coriander and serve over some lovely steamed rice.
