Hurrells Beef Curry

Name: Hurrells Beef Curry
Cook time: 140 min
Total time: 140 min
Cuisine: Indian
Ingredients: 2 tbsps sunflower oil; 1lb Lean stewing steak cut into 2 inch cubes; 1 Onion thinly sliced; 2 cloves of garlic crushed; 1 inch fresh ginger finely grated; 1 ½ Tbsp's tomato puree; 2 Tbsp's Greek Yoghurt; 1 Beef Stock Cube (knorr or oxo); 2 tsps Salt; 1 tsp Turmeric powder; 1 tsp cayenne pepper; 1 tsp Garam masala powder; 1 tsp Black pepper; 1 tsp Paprika; 1 tbsp Ground cumin; 1½ Pints Hot Water; 1 Tbsp dried coriander leaf; 1 green pepper deseeded and chopped; 1/3 Tin of Coconut milk

Over a year ago 3,495 views

Cook: 140 mins

Indian Main Course

Ingredients

2 tbsps sunflower oil
1lb Lean stewing steak cut into 2 inch cubes
1 Onion thinly sliced
2 cloves of garlic crushed
1 inch fresh ginger finely grated
1 ½ Tbsp's tomato puree
2 Tbsp's Greek Yoghurt
1 Beef Stock Cube (knorr or oxo)
2 tsps Salt
1 tsp Turmeric powder
1 tsp cayenne pepper
1 tsp Garam masala powder
1 tsp Black pepper
1 tsp Paprika
1 tbsp Ground cumin
1½ Pints Hot Water
1 Tbsp dried coriander leaf
1 green pepper deseeded and chopped
1/3 Tin of Coconut milk

Accompaniment

Description

A wonderfully fragrant and rich curry. The beef falls apart in your mouth, the sauce is complex and exotic. Made for a Saturday night in. It has taken me 10 years to perfect.

Method

1
This curry is slow cooking but worth the wait. The sauce will appear watery right up until the last 10 minutes of cooking, it is when it starts to thicken that the real flavours develop. Preparation and patience are the key to getting this just right. Having all the ingredients ready before you start means you won't have to panic later.

1) Heat a large pot over medium heat. Brown the meat in batches with half of the Oil. The meat may stick but this is what is required to make a rich sauce. Set the meat aside on a warm plate once browned.

2) Add the remaining Oil and onions. Lower the heat and fry the Onions until golden brown. Be very careful not to burn the Onions.

3) Make a paste by mixing the Garlic and Ginger together and add to the onions. Continue to cook for another few minutes whilst stirring frequently.

4) Add the dry spices and allow to fry with the Onions/Garlic for a few seconds. This releases the fragrance of the spices.

5) With a wooden spoon, mix in the tomato purée. Fry gently for about 5 minutes, stirring frequently. You will have a thick paste by this point and your kitchen will smell wonderful.

6) Mix in the Yoghurt and cook for another 2 or 3 minutes.

7) Now add the hot water, salt and stock cube. Return meat to pot, stir and put the lid on the pan. Turn heat down to it's lowest setting and leave to cook for one hour. No peeking or stirring just leave it.

8) After the hour, stir once and replace lid. Set timer for half an hour and leave alone.

9) After the half hour, add the chopped pepper and Coriander leaf. Stir well and replace lid for another fifteen minutes.

10) Stir again after the fifteen minutes. At this point the sauce will either have started to thicken or will be very close to the point of thickening. Just keep checking and stirring every five minutes or so after this point. Make sure to scrape the bottom of the pan so the sauce does not stick and burn.

11) Once the sauce has thickened up enough. Remove the lid and add the coconut milk. Continue to cook uncovered for another 4 or 5 minutes.

Chef's Tips

As always, use the best ingredients you can afford. Don't be tempted to use low fat yoghurt or coconut milk. I've tried it and it doesn't work. Low fat yoghurt will just split and ruin all your hard work. Low fat Coconut milk is just tasteless and will add nothing to the end product.