Cook1 hr 30 mins
This recipe comes from a Dutch language curry cookbook I picked up somewhere along the way. The key is to start off with nice beefsteak, the tenderest cut that you can afford.
- 2 lbs beef steaks, cut in cubes (i.e., round or london broil)
- 1 tablespoon oil
- 2 onions, chopped
- 2 cloves garlic, minced fine
- 2 green chili peppers, minced fine
- 1 tablespoon fresh grated ginger
- 1 1⁄2 teaspoons turmeric
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 (14 ounce) can chopped tomatoes, with their liquid
- 1 cup coconut milk
- Heat the oil in a large frying pan.
- Add the onions and cook till they soften.
- In a small bowl or coffee cup, combine the turmeric, cumin, coriander, and chilipowder.
- Add these spices and the garlic, chilipeppers and ginger to the onions, and mix well.
- Cook for another minute.
- Add the cubed beef and cook until it is well browned and completed covered by the spice mixture.
- Add the salt and the tomatoes.
- Allow to cook at a slow simmer, covered, until the beef is cooked through and tender.
- This make take 1 to 1 1/2 hours, depending on the tenderness of the original beef.
- Add the coconut milk and stir well.
- Simmer uncovered for 5 minutes, or until sauce slightly thickens.
- Serve with rice.
this is a great recipe. easy to do. my own variations to the basic are as follows.
after adding the spices to create soup just add beer a lager preferably this goes with all Indian curries. an old Indian gentleman showed me this a long time ago. I also add sweet potato as a filler and it adds to the colour. those orange coloured sweet potatos. It does improve with age so cook plenty and freeze the excess great for future meals.
This is nice curry, but there is something that seems missing to me. Or maybe the coconut milk makes it too sweet for me. I had the feeling that the coconut milk could be halved. But I'm not sure. Sorry to be so unspecific. Thank you for the experience.
Oh my word, the best curry I've ever made myself! The only changes I made were to use a small can of chopped green chilies, and chopped fresh tomatoes instead of the can. I added maybe 1/2 cup of beef broth to make up for the moisture. Sprinkled with cilantro, then served with a lime wedge at the table. My husband and I thought it was tasty, but as soon as we squeezed the lime juice over, it was phenomenal! THANKS!