Beef Curry
Cut the beef into cubes, mince the garlic, chop the onion, grate the ginger set aside.
- Cook1 h 50 min
- Total1 h 50 min
- Serves4
- LevelIntermediate
Ingredients
- 21 oz(600g) beef, slow cooking cut
- 1 bay leaf
- 2 cm cinnamon stick
- 2 tbsp. some peppercorns
- ½ olive oil
- 2 onion, chopped
- 1cm cloves garlic, minced
- 14 oz(400g) ginger pieces, grated
- 1 tsp. tomatoes, chopped
- 1 tsp. mustard seeds
- ½ tsp. cumin powder
- ½ tsp. turmeric powder
- ½ cup chili powder
- 2 tbsp. coconut oil
- to taste аresh cilantro for garnish
- 24 oz (700g) heavy cream or dairy-free cream
- salt and pepper
- For vegetarian version:
- cauliflower florets instead of chicken
Preparation
- Cut the beef into cubes, mince the garlic, chop the onion, grate the ginger set aside.
Method
- In a pressure cooker, add the beef with a bay leaf, cinnamon stick, water, and some peppercorns.
- Secure and cook until the beef tender for about 10-15 minutes.
- Remove the beef from the liquids and set aside, reserve the liquids.
- In a food processor, add the tomatoes, onion, ginger, and garlic and process until smooth.
- Heat 1 tbsp of olive oil in a skillet over medium heat, add mustard seeds when the seeds popping, stir in the blended curry paste and salt, cook and stir occasionally for 3-5 minutes.
- Add all the spices, give it a quick stir and cook for 3-5 minutes until thickened, add the beef pieces, whisk to coat in the spices, pour in the cooking liquids, cover and cook for 8-10 minutes.
- Pour in the coconut milk and cook for another 3-5 minutes, garnish with chopped cilantro.
- For vegetarian: Fry the cauliflower florets in the oil until fork tender for about 5-7 minutes, remove from the skillet and continue with the recipe mentioned above.
