This Beef Curry recipe uses top quality Aberdeen Angus Beef for a ‘melt in the mouth’ taste. Vary the quantity of fresh chillies to make a spicier or milder version to suit your tastes. Our 1/2 kg of Aberdeen Angus Topside was only just over £4.00 from the Waitrose butcher’s counter so is not only tender but good value too.
Perfect with Basmati rice, onion bhajjis, naan bread and a yoghurt & cucumber dip.
- Serves: 2-4
- Preparation Time: 15 mins approx
- Cooking Time: 2 hours approx
- Ready In: 2 hours 15 mins approx
Ingredients
- 2 tbsp Olive oil
- ½ kg Aberdeen Angus Topside Beef (or similar good quality beef) bought as a whole piece then cut into large chunks
- 1 large White Onion
- 1 medium Red Onion
- 1 Red Pepper – sliced
- 1 Garlic Clove – crushed or finely chopped
- 1 inch piece Root Ginger – grated or finely chopped
- 2 Red Chillies – finely chopped
- 4 Cardamon Pods – crushed with seeds removed
- 2 tsp Ground Coriander
- 2 tsp Whole Cumin Seeds
- 1 tsp Paprika
- 1/4 tsp Garam Masala
- 1 Bay Leaf
- 120 ml / 4 fl oz / 1/4 cup Natural Yoghurt (low fat used)
- Squirt of Lemon Juice
- 150 ml / 1/4 pint Hot Water
Method
- Heat the olive oil in a large non-stick frying pan on a high heat and then brown the beef for approx 4 mins, stirring often
- Add the red onion, white onion and red pepper to the pan and fry until lightly brown for approx 3 mins
- In a small bowl, mix together the coriander, cumin, garlic, paprika, ginger, chillies, garam masala and cardamom
- Add the spices to the frying pan and simmer for 2 mins
- Transfer the ingredients from the frying pan into a large pre-heated ovenproof casserole dish
- Add the hot water to the casserole dish
- Add the bay leaf
- Slowly stir in the yoghurt
- Add a squirt of lemon juice
- Cover the casserole dish and cook in a pre-heated oven at 180 degrees c for 1.5 hours
- Stir the curry and add extra hot water if required to stop the curry from drying out
- Cook for a further 30 minutes
- Remove the bay leaf before serving
Recommended Equipment
- Large non-stick frying pan
- Large casserole dish with lid
- Measuring spoons
- Pestle & Mortar
Hints & Tips
- Slow cooking in the oven releases the flavours into the tender beef
- You can cook for a longer time if required, just turn down the heat a little and make sure the curry does not dry out