Beef Curry

  • 01 Aug - 07 Aug, 2020
  • Mag The Weekly
  • Cookery


· 2 tablespoons oil

· 500 g steak

· 1 tablespoon butter

· 1 onion

· 2 garlic cloves

· 1 piece ginger

· ¼ teaspoon hot chilli powder

· 1 teaspoon turmeric

· 2 teaspoons ground coriander

· 3 cardamom pods

· 400 g can tomatoes

· 300 ml beef stock

· 1 teaspoon sugar

· ½ bunch coriander


Heat one tablespoon of oil in a pot over medium-high heat. Season the beef and fry in the pot for 5-8 minutes, turning half way until evenly browned. Set aside on a plate. Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 minutes or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two minutes. Tip in the tomatoes, stock and sugar and bring to simmer. Add beef, put a lid and cook over a low heat until the meat is tender. Stir through the garam masala and season to taste. Scatter over the coriander and serve with naan or rice.