My Beef Curry (Indian)
A community recipe by melindaNot tested or verified by Nigella.com
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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. stir thru the vinegar and then the garam masala, salt and pepper 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. 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. Serve with yoghurt, hot mango pickle, rhoti bread, chopped fresh coriander and chopped fresh chilli as desired.
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/ chile and simmering for another minute. Stir thru the spice blend cooking for a minute or so until fragrant. stir thru the vinegar and then the garam masala, salt and pepper 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. 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. Serve with yoghurt, hot mango pickle, rhoti bread, chopped cilantro and chopped fresh chile as desired.
Introduction
After many variations of spices and ratios -This is the one that works best for me. Best served the next day.
After many variations of spices and ratios -This is the one that works best for me. Best served the next day.
Ingredients
Serves: 4-6
Metric
Cups
- 63 millilitres rice oil (or whatever's handy)
- 3 small onions (chopped finely)
- 2 teaspoons black mustard seeds
- 4 cloves garlic (minced)
- 2 tablespoons minced fresh 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
- 1½ kilograms diced beef
- 250 millilitres water
- 750 grams baby potatoes (peeled and halved)
- yoghurt
- fresh coriander (chopped)
- hot mango pickle
- rhoti bread (to serve)
- 2 fluid ounces rice oil (or whatever's handy)
- 3 small onions (chopped finely)
- 2 teaspoons black mustard seeds
- 4 cloves garlic (minced)
- 2 tablespoons minced fresh gingerroot
- chile (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
- 3⅓ pounds diced beef
- 9 fluid ounces water
- 26½ ounces baby potatoes (peeled and halved)
- yoghurt
- cilantro (chopped)
- hot mango pickle
- rhoti bread (to serve)
Method
My Beef Curry (Indian) is a community recipe submitted by melinda and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by josiematthiesson on 24th May 2014
Show more commentsThis curry smelt amazing when it was cooking but I was disapointed in the flavour. I followed the recipe carefully. Tasted too thin and a little bitter - maybe i slipped on the fenugreek. I ended up adding cardamon, cinnamon, more ginger and then some coconut milk as well! 2/5