Prep 15 mins
Cook 3 hrs
A very easy recipe that tastes great. Serve with steamed rice - the sauce is wonderful!
- 1 large onion, sliced thin
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 2 lbs stewing beef, cut into 3/4 inch cubes
- 1 (1 lb) can tomatoes, including juice, chopped coarse
- 1 tablespoon ground cumin
- 1 tablespoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon allspice
- 1⁄2 teaspoon fenugreek seeds
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 2 tablespoons apricot jam
- In a skillet, cook the onion and the garlic in the oil over moderate heat until they are softened.
- Add the beef and cook over moderate-high heat, stirring, until well-browned.
- Add the tomatoes and the spices and simmer the mixture, covered, stirring occasionally, for 1 hour.
- Add 1 cup water, salt and the jam and simmer the curry, covered, for 1-2 hours more, or until beef is very tender.
This is a delicious beef curry, I used rump steak (so cut down on cooking time) and I didnt need to add any water as it had plenty of 'juice' to cook in without adding it. The addition of the apricot jam gave this curry the right amount of sweet for our tastes.Served with rice and some crusty rolls to mop up the delicious sauce, thanks for posting.
This was dinner tonight, and I have to say it was really good. I used cubed steak cut into small bite-size pieces, as that's all I had on hand, and I added fresh mushrooms in with the garlic/onion step (they needed to be used up), but it ended up being incredibly delicious. I am a huge fan of Indian and middle eastern cuisine, and this hit the spot for something easy and tasty with an Indian flavor.
Delicious! I followed the advice of Evie and I used rump steak and very less water. I add only one tablespoon of jam and because I'm a proud Quebecer I add a tablespoon of maple syrup and it was fantastic! thanks for the recipe.