Ingredients
Prep time: 15 minutes
Cook time: 4–5 hours
Serves: 4
- 2 tbsp curry powder
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- 3 tbsp olive oil
- 1.5 lb (700 g) stewing beef, cut into chunks
- Salt and black pepper, to season
- 30 g butter
- 2 onions, chopped
- 4 cloves garlic, roughly chopped
- 1 red pepper, diced
- 1 red chilli, finely diced
- 1-inch piece fresh ginger, grated
- 1 tin chopped tomatoes
- 300 ml water
- 1 bay leaf
- 2 tbsp fresh cream
Method
- Combine the spices together in a bowl, set aside.
- Place the beef in a large bowl with the olive oil and a good pinch of salt and pepper. Toss well to coat evenly.
- Heat a large pan over medium-high heat and brown the beef in batches, then set aside.
- In a deep casserole dish, melt the butter over medium heat. Add the onions, garlic, and red pepper and sauté for 5 minutes until softened.
- Return the beef to the casserole dish, then add the chilli and grated ginger and cook for 2 minutes until fragrant.
- Add the spice mix and cook for 1-2 minutes.
- Pour in the chopped tomatoes and water, ensuring the meat and vegetables are just covered. Add the bay leaf.
- Bring to a gentle simmer, cover loosely, and cook in a low oven at 130°C (fan) for 3–4 hours until the beef is tender.
- Uncover and simmer on the hob for the final 10 minutes to thicken the sauce, then stir in the fresh cream just before serving.
- To Serve
- Serve with steamed rice and garnish with fresh coriander.
