Slow cooked Beef Curry

July 13, 2018

Slow cooked Beef Curry

Preparation time: 30 minutes | Cooking time: 3 hours | Serves 6

Ingredients:

  • 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.

Method:

  • 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





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