Beef Curry

Here’s an aromatic beef curry that’s great with both flatbreads and rice. And the key here is cooking it gently and slowly.

Serves: 2-3

Ingredients:

• 500 grams beef
• 1 large onion
• 1/3 tsp. salt
• 2 tbsp. oil
• 7 curry leaves
• 3 inch piece of cinnamon
• 3 cardamom pods
• 1 tsp. grated ginger
• 1 tsp. grated garlic
• 2 tbsp. coriander powder
• 1 tbsp. cumin powder
• ½ tsp. turmeric powder
• 1 tsp. red chilli powder
• 2 tbsp. tomato paste
• 1 cup beef stock (1 beef stock cube dissolved in 1 cup water)
• 1/3 cup water
• 1/3 lime

Instructions:

1. Cut the beef into bite size cubes.
2. Slice the onion thinly.
3. Add oil to a pot and add the beef along with the salt. Mix well and cook over medium heat until the beef is browned. Remove from the pot and set aside.
4. To the same pot add the onions, curry leaves, cinnamon and cardamom pods. Cook the mixture over medium heat until the onions soften.
5. Add the grated ginger and garlic and cook for around half a minute.
6. Add the coriander, cumin, turmeric and red chilli powder. Mix well and cook until you can smell the spices. This’ll take around a minute.
7. Add the tomato paste along with the beef you cooked before. Mix well and cook for another minute.
8. Add the beef stock and water. Stir to combine, put the lid on and bring the mixture to a boil.
9. Then set the heat to very low and let the mixture cook until the beef is tender. For us this took around 1 hour and 45 minutes.
10. When the beef is cooked, squeeze in the lime, mix well and switch off the stove.