Total Time
2hrs 55mins
Prep 25 mins
Cook 2 hrs 30 mins

Another find from the paper, recipe written by Jeremy Vincent. This is wonderful Indian style meal, easy to make and I think is better than most you get at any Indian restaurant. I am posting as written, although I did make a few changes as I used light coconut cream and added parsley instead of coriander.

Ingredients Nutrition

Directions

  1. Cut the beef into cubes, removing any sinew or fatty tissue. Set aside.
  2. In a large heavy-based saucepan heat the oil & add the onion, ginger and garlic and stir until the onion is opaque. Add the curry powder, turmeric, mustard seeds, salt and vinegar. Stir for 3 minutes.
  3. Add the reserved beef pieces and stir to coat the meat with the spice mixture. Add the chilli, tomatoes, water, coconut cream and coriander (reserving some coriander to garnish the curry just before serving). Stir to combine and cover with a lid.
  4. Simmer for 2 hours over a medium heat until the meat is tender. Check for seasoning and adjust if necessary.
  5. To serve, scatter with reserved chopped coriander.
  6. Accompany with steamed rice, chutneys and wedges of lime or lemon to squeeze over at the table.
Most Helpful

What did I do differently - very little I cut the onion chunky so the DH could remove and not injest (intollerant to onion), yellow mustard seeds instead of black because that is what I had, used a mix of blade and shin beef, and as we don't care for coriander so I used parsley and I used a mix of 2 tablespoon of regular curry powder and 2 tablespoon of Hot Madras and 1 whold large chilli and the end result a curry that gave you a bead of perspiration and a nice smack in the mouth without burning you out and looking for a fire extinguisher. Thank you Tisme, made for Make My Recipe

I'mPat July 31, 2012