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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!
Awesome recipe, completely blown away with this one.... Not too difficult to make, but uses an abundance of spices perfectly to create a super tasty curry.... I used fenugreek powder instead of seeds but that was the only difference, no need to change perfection..
So gooooodddd!!!! Love it
Great flavors, entire family including my daughter at 4yrs loved it.
fantastic recipe. One of the best curries I have ever made at home. Going to be a stable in my cookbook.