Slow cooked Beef Curry
Preparation time: 30 minutes | Cooking time: 3 hours | Serves 6
- 1 kg of prime stewing beef (preferably shoulder)
- 3 - 4 Bay Leaves
- 1 - 2 sprigs of curry leaves
- 4 cloves of garlic (crushed)
- 1 tbsp of grated ginger
- 1 tbsp of cumin.
- 1 tbsp of coriander seeds
- 1 tsp of mustard seeds
- 1 tsp of pepper corns
- 1 tsp of turmeric
- 2 tomatoes - chopped
- 1 - 2 chillies - finely chopped
- 2 medium onions - finely chopped
- 200 gms of yoghurt
- 1 or 2 large rooster potatoes - chopped into chunks.
- Sunflower oil - for frying
- Salt to taste.
- For garnish: Peanuts, 1 tsp of garam masala and 1 tbsp of yoghurt.
- Dry roast the cumin, coriander seeds, mustard seeds, pepper corns and curry leaves for 2 - 3 minutes on a hot pan. Grind the spices along with the turmeric, garlic and ginger into a fine paste with a pestle and mortar. Add a few drops of oil to the paste to make it smoother.
- Mix 1/2 the paste with the yoghurt and add to the beef chunks. After mixing thoroughly, allow to marinate over night or for a minimum of four hours.
- Chop the potatoes into chunks. Add salt, par boil and keep aside.
- In a dutch oven, fry the chopped onions in a few tbsp of oil until golden brown. Add the bay leaves, chopped tomato and the remainder of the spice paste and fry until the tomatoes start of dissolve.
- Add in the marinating beef mixture, making sure to press down all the beef chunks until they are perfectly submerged.
- Add salt to taste and a large cup of water.
- Put the lid back on the dutch oven and slow cook for 1.5 - 2 hours over a low flame, until the meat starts to get tender.
- Add the chopped chillies and add more salt if required.
- Add the potatoes, about ten minutes before the meat is fully done.
- Allow the pot to rest for about fifteen minutes before serving.
- Garnish with peanuts, garam masala and yoghurt before serving. Best eaten with steamed rice or naan.
Source: The Triggerfish Cookshop