Recipe by Brian Holley
Calcutta is a city with a reputation, the food is wonderful though. This dish can be made with the cheapest cut of beef you can find. The gravy is on the thin side and will enhance the rice when served. The meat can be precooked, but keep the water.
Top Review by Leggy Peggy
Fantastic curry with nice heat to it -- and so easy to make! I followed the recipe as written except for using 1 tablespoon of minced fresh ginger in place of the ground. Made and enjoyed for the Asian Beef Curry Tag Game -- and will be made again often in the future.
- 1 1⁄2 lbs beef, cubed
- 1 pint water
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon turmeric
- 2 teaspoons ground coriander
- 1⁄2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground black pepper
- 2 teaspoons salt
- 1 teaspoon ground ginger
- 2 tablespoons milk
- 1 onion, sliced
- 1 garlic clove, chopped
- 2 tablespoons ghee
- 2 tablespoons fresh coriander, chopped
Directions See How It's Made
- Boil the water with the 1/2 tsp salt, add the beef and simmer til it is tender.
- Mix the spices together and add the milk to make a paste.
- Melt the ghee and fry the onions and garlic til golden. Add the spice paste and fry for 3 minutes.
- Add the meat and half of the water it was cooked inches Bring to the boil and simmer for 15 minutes.
- IF THE GRAVY IS TOO THICK ADD SOME MORE OF THE WATER.
- Garnish with the chopped coriander.
- Serve with boiled rice.