Red Beef Curry
I love curry! Full stop. There is nothing that gets my heart racing quicker than the prospect of cooking a large pot of curry for family and friends. It is the gift that keeps on giving and always tastes better the next day. This is my own invention for an Indian red Curry - you can elaborate with your own favourite added masalas, chillies and spic-es. You can also add more vegetables of your choice to stretch this dish even further. It is really easy to prepare and goes great with the Cathedral Cellar Shiraz
- 1.5kg Cubed Rump with not too much fat
- Some flour, salt and pepper to dust the meat
- 3 Onions, peeled and chopped
- 4 Garlic cloves, peeled and finely grated
- 8 cm Fresh ginger, peeled and grated
- 30 ml of brown sugar
- Some butter and olive oil for frying
- 60 ml Leaf Masala, you can add more if you want the curry more spicy
- 5 Star anise seeds
- 30 ml Coriander seeds, toasted and crushed
- 5 Cloves
- 30 ml Cumin, toasted and crushed
- 5 Cardamom pods
- 15 ml Turmeric powder
- 3 Dried red chillies
- 125 ml Tomato paste
- 3 tins chopped tomatoes
- 1,5 Liter prepared chicken stock
- 500g Double cream plain yogurt
- Salt and pepper to taste
1,5 - 2 hours
|Easy to make|
- Dust the meat in some flour and season to taste.
- Heat some butter and olive oil in a large pot and fry the meat until browned.
- Remove from the pot and add the onions, garlic and ginger. You may need to add some more butter and olive oil add the brown sugar and fry until golden brown.
- Fry until golden brown and add the masala, star anise, coriander, cloves, cumin, cardamom, turmeric and chillies. Fry until fragrant and add the tomato paste.
- Add the chopped tomatoes and stock and cook on a low heat for 1,5 -2 hours or until the meat is very soft.
- Add the yogurt and season to taste. Cook for another 5-10 minutes until the sauce has thickened.
- Serve with flavoured basmati rice.