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My Beef Curry (Indian)

A community recipe by melinda

Not tested or verified by Nigella.com

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Introduction

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.

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.

Tell us what you think

What 1 Other has said

This 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

Posted by josiematthiesson on 24th May 2014

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