My Favourite Beef Recipes
This is a very simple and straightforward recipe made with Madras Curry Paste . I always have some freshly made paste in the fridge because I use it for various other recipes like the Spicy Mustard Chicken or these pork chops. I served the curry with some basmati rice. You can serve it with any other starch. Happy cooking!
The curry was amazing!
Beef Curry with Potatoes
Preparation time: 15 minutes; Cooking time: 1½ hours; Serves: 4
- 2 tablespoons extra virgin olive oil
- 3 whole cloves
- 4 cardamom pods
- 1 large onion chopped
- 3 cloves garlic, finely chopped
- 1 tablespoons finely grated fresh ginger
- 500g (1 Ib) chuck steak, cut into bite size pieces
- 1½ tablespoons Madras Curry Paste
- ½ teaspoon chilli flakes
- 1 teaspoons ground turmeric
- 2 small potatoes, diced
- 1 medium carrot diced
- 250ml (1 cup) diced tomatoes ( I used Molissana)
- ½-1 cup water or stock(broth) or coconut milk
- Salt to taste
- ¼ cup chopped coriander leaves (cilantro)
- Heat oil in a large pan or skillet over medium high heat and add the cloves and cardamon and cook for about 1 minute (be careful, the spices usually pop up).
- Add the onions and ginger and cook stirring 10 minutes until onions are golden. Add garlic and cook for 1 minute.
- Add beef and cook, stirring for 5 minutes over high heat or until beef is brown. Stir in curry paste, chilli flakes and turmeric and cook over low medium heat until the meat is coated with spices. Add potatoes and carrots and stir until coated with spices.
- Add tomatoes and water (or stock or coconut milk) and bring to the boil. Reduce the heat and simmer 1 hour or or until beef is very soft. Check seasoning, stir in coriander and serve.