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MY BEEF CURRY (INDIAN)

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Serves: 4-6

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After many variations of spices and ratios -This is the one that works best for me. Best served the next day.

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Ingredients

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  • 63 ml rice oil (or whatever's handy)
  • 3 small onions (chopped finely)
  • 2 teaspoons black mustard seeds
  • 4 cloves garlic (minced)
  • 2 tablespoons minced fresh root ginger
  • chilli (fresh, chopped - to taste)
  • 2 tablespoons coriander seeds (dry roast and grind to a fine powder - mix with other spices to create a spice blend)
  • 1 tablespoon cumin seeds (dry roast and grind to a fine powder - mix with other spices to create a spice blend)
  • 1 teaspoon fenugreek seeds (dry roast and grind to a fine powder - mix with other spices to create a spice blend)
  • 3 tablespoons white vinegar
  • 1 tablespoon garam masala
  • salt
  • pepper
  • 1.5 kilograms diced beef
  • 250 ml water
  • 750 grams baby potatoes (peeled and halved)
  • yoghurt
  • fresh coriander (chopped)
  • hot mango pickle
  • rhoti bread (to serve)

Method

  1. heat oil in a large pot, fry onions until slightly coloured, lower heat, add mustard seeds and allow them to sizzle and pop before adding the ginger/ garlic/ chilli and simmering for another minute. Stir thru the spice blend cooking for a minute or so until fragrant.
  2. stir thru the vinegar and then the garam masala, salt and pepper
  3. Move the pot to the smallest element with the heat as low as possible. Add beef and water and simmer with the lid on for around 2.5 hours.
  4. Add potatoes and more water as necessary and simmer for another hour or 2 -lid off -until the meat is tender and the potatoes are cooked thru.
  5. Serve with yoghurt, hot mango pickle, rhoti bread, chopped fresh coriander and chopped fresh chilli as desired.

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