Prep 15 mins
Cook 40 mins
Here is another one of my favourite curry dishes. This dish will make your taste buds stand to attention with the mixture of fragrant herbs and spices. You'll come to realise how easy it is to make such a flavourful curry dish. Enjoy
- 2 kg good quality lean rump steak, cut into cubes
- sea salt & freshly ground black pepper
- 4 teaspoons garam masala
- 4 tablespoons natural yoghurt
- 4 -5 tablespoons light olive oil
- 4 large sweet onions, peeled and finely chopped
- 4 garlic cloves, peeled and grated
- 5 cm knob fresh gingerroot, peeled and grated
- 4 tablespoons tomato puree
- 2 tablespoons caster sugar
- 2 (400 g) cans chopped tomatoes
- 800 ml beef stock
- handful coriander, leaves separated, stalks finely chopped
- 6 -8 cardamom pods
- 15 -20 curry leaves
- 6 long chilies, finely chopped
For the spice mix
- 4 teaspoons cumin seeds
- 4 teaspoons coriander seeds
- 1 teaspoon fennel seed
- 1 teaspoon fenugreek seeds
- 4 teaspoons mild curry powder
- 1.Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry.
- 2. For the spice mix, toast the cumin, coriander, fennel and fenugreek seeds in a dry pan, tossing over high heat for a few minutes until fragrant. Tip into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and mix well.
- 3.Heat a thin film of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chilli, ginger and a little seasoning. Add the sugar to help caramelise the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.
- 4.Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 mins or until the beef is tender.
- 5.To serve, ladle the curry into warm bowls and scatter over the coriander leaves. Accompany with a steaming bowl of basmati rice.
I made about a 1/4 of this recipe. I used toasted whole spices and deglazed the pan I seared beef in with the water, in then added in some beef stock powder. Better than our local Indian thank you!
I have made many beef curries in my day, and this one is one of the best. Thank you so much for sharing this recipe. My husband was so pleased when he came in from the rain after a long day's work and smelled the fragrant beef curry wafting through the air! The recipe is not as complicated as it seemed to be at first.
I did make some adjustments according to what was available in my spice cupboard, but next time I will try to get it exactly. I used pre-ground spices for the "toasted" spices instead of crushing them myself in the mortar and pestle, but my spices are very fresh, so I think this was ok. Also, I did not have fresh curry leaves handy, so I used acouple of bay leaves (not the same, I know, but it did add a nice flavor). Also, I did not use beef broth, but it was still rich. I used fresh plum tomatoes instead of puree. Also, I used Madras curry powder rather than a mild curry powder, because I like it hot. I served it with basmati rice and peas with a side of long beans and peanut sauce.The flavor was amazing. I will make this one again and again!
All we can say is WOW WOW WOW:):):)