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Authentic Tasting Beef Curry Recipe

An Easy & Authentic Recipe For Beef Curry

This is a really nice beef curry… it tastes authentic and is quite spicy so cut down on the amount of chilli if you don’t like your food to be too hot!

Sometimes a homemade curry can be a little bit thin, but the consistency of this is just right, this is because you make a paste with the spices and onions which thickens up the sauce nicely.

Because you are making a paste it is better if you have a food processor or mini chopper. I used a small processor to make the paste.

You Can Adapt This Beef Curry Recipe By Adding Vegetables

It’s a good way of saving a bit of money by making the curry go further

I added potato and spinach to this beef curry and served it with basmati rice (you can get the yellow color rice by adding half a teaspoon of tumeric to the cooking water)…

I know that it must be good when my daughter wants second helpings!

The Curry Works Best When Cooked In The Oven

Lovely tender beef and a nice sauce

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The curry is cooked in the oven so it’s also best if you have a lidded casserole dish. I have a Le Creuset Enameled Cast-Iron French Oven which is great because you can use it on the hob to fry the paste etc then transfer it straight to the oven. These casserole dishes also come in a variety of colors to suit your decor.

If you don’t have a dish that you can use on the hob then just use a heavy saucepan for the first part and then transfer the curry to your casserole dish to cook.

So, here is what you do to make an authentic tasting beef curry which is easily enough for 2 people…

Ingredients for the curry paste

A simple paste made with the following ingredients gives the curry a nice consistency

1 medium onion (roughly chopped)
2 chillies
2 dried red chillies
2 cloves garlic
1 chunk ginger (a good thumb sized piece)

Ingredients for the beef curry

1 teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 teaspoon tumeric
1 teaspoon paprika
1 teaspoon garam masala
about 350g diced beef
1 can chopped tomatoes
1/2 can water
good pinch of salt
1 whole chilli
handful of fresh coriander (cilantro)
1 tablespoon vegetable oil

To make the curry go further, or for variety, you can add potatoes, mushrooms or spinach etc. when you transfer it to the oven.

Method For Making The Curry

Pre heat the oven to about 175 degrees.

Put the ingredients for the paste into your food processor and blitz to a paste. You may need about three goes at this, scraping down the bits that stick to the sides.

Heat the vegetable oil and add the fenugreek and cumin seeds, fry for about 2 minutes.

Now add the curry paste, stir well and fry, stirring frequently for about 5 minutes (turn the heat to medium because you don’t want the paste to brown). Then add the tumeric, paprika and garam masala and stir together well.

Turn the heat back up, add the beef, stir well and fry until the outside is coloured.
Add the tomatoes, water, salt. Cut a slit in the whole chilli and add to the curry.
Bring to a simmer and transfer the curry to the oven in a lidded casserole dish.

You can add chopped potatoes or mushrooms etc at this stage.

Cook in the oven for about 45 minutes then check and stir the curry.
If it is looking a bit dry the you can add a little more water as necessary.
Return to the oven and cook for another 20 minutes, or until the beef is nice and tender.

Just before serving add the coriander (cilantro) and serve with either Naan bread or basmati rice.

You can make the beef curry the day before you want it, this seems to make the flavours blend together well, and reheat when you are ready, adding the coriander at the end.

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