Beef Curry
Yeild
TBC
Time & temp
2 hrs cook
Ingredients
- 2 tbsp oil
- 2 large onion, chopped
- The roots & stems of a bunch of coriander finely chopped
- 4 garlic cloves, crushed
- 2 thumb sized pieces of ginger, finely grated
- 1 tsp chilli flakes
- 2 tsp turmeric
- 4 tsp ground coriander
- 6 cardamom pods, crushed
- 1kg diced braising steak
- 800g can chopped tomatoes
- 600ml beef stock
- Small bunch coriander leaves, roughly chopped
Method
- Cook onions in oil and add coriander roots and stems once onions are transparent
- Add in all other herbs and spices and cook briefly
- Add in beef and seal for approx. 5 minutes
- Add in beef stock and tinned tomatoes
- Bring to a boil and then reduce heat and simmer for 2 hrs minimum or until the beef softens and the sauce thickens. Saucepan lid may need to be on or off to help rmanage the fluid.
Notes and tips
The orginal recipe called for 4 tbsp of cream and 4 tsp of garam masala to be stirred through prior to serving. I sk ipped both of these for a healthier and spice filled result.