Beef curry

Esther Clark

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Serves 4

Easy

Prep: 20 mins

Cook: 2 hrs - 2 hrs and 30 mins

A star rating of 4.7 out of 5.286 ratingsRate

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Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder

Egg-free

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp oil
500g diced braising steak
1 tbsp butter
1 large onion

chopped
2 garlic cloves

crushed
1 thumb sized piece of ginger

finely grated
¼ tsp hot chilli powder
1 tsp turmeric
2 tsp ground coriander
3 cardamom pods

crushed
400g can chopped tomatoes
300ml beef stock
1 tsp sugar
2 tsp garam masala
2 tbsp double cream

(optional)
½ small bunch coriander

roughly chopped
naan bread

or rice, to serve

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Nutrition: Per serving

kcal337
fat19g
saturates6g
carbs11g
sugars8g

low
fibre3g
protein29g
salt0.31g

low

Method

step 1

Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
step 2

Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
step 3

Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ – 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
step 4

Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.

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A star rating of 4.7 out of 5.286 ratings

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