Beef Curry

  • 30 Jul - 05 Aug, 2022
  • Mag The Weekly
  • Cookery


· 2 tablespoons oil

· 500 g steak

· 1 tablespoon butter

· 1 onion

· 2 garlic cloves

· 1 piece of 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 five-eight 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, hot chilli powder, turmeric, ground coriander and cardamom and fry for two more minutes. Tip in the tomatoes, the stock and sugar and bring to a simmer. Then add the beef, put a lid and cook over a low heat until the meat is tender and cooked through. Stir through the garam masala and season to taste. Scatter over the coriander leaves and serve with naan or rice.