Authentic Indian-Style Beef Curry

cookpad.japan
cookpad.japan @cookpad_jp

I adapted a curry recipe that a neighbor taught me to make this authentic curry. This is the type of curry I ate growing up. You can make it with beef, pork, chicken, ground meat or whatever meat you like. These days I like making it with ground meat for a Keema style curry and eating it with naan.

-You can use beef, chicken or any other meat you like. Chicken will taste quite light.
-If you use a pressure cooker, the meat will become tender easily.
-As it simmers, the soup in the pot will reduce, so add water if needed.
-If you toast the chopped onion in a toaster oven for 15 minutes or so before sautéing, it will caramelize quite easily.
-You can use garlic and ginger from tubes, but freshly grated tastes and smells better.
-This curry is also delicious with naan instead of rice. For 7 to 8 servings or so. Recipe by Gonyonyo

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Ingredients

  1. 600 gramsBeef (shank etc.)
  2. 2 tbspCurry powder
  3. 1Vegetable oil
  4. 1Salt, pepper
  5. 2to 3 medium Onions (finely chopped)
  6. 2 tbspButter
  7. 800 mlWater
  8. 4Soup stock cubes
  9. 4to 5 Bay leaves
  10. 1 large★Carrot (grated)
  11. 2 tbsp★Garlic (grated)
  12. 2 tsp★Ginger (grated)
  13. 100 ml★Ketchup
  14. 4to 5 tablespoons Plain yogurt
  15. 2 tbspChutney
  16. 2 tbsp☆Turmeric
  17. 2 tsp☆Garam masala
  18. 2 tsp☆Paprika powder
  19. 1 tsp☆Cayenne pepper
  20. 1 tsp☆Allspice
  21. 1 tsp☆Cinnamon
  22. 1/2 tsp☆Cumin seeds
  23. 1/2 tsp☆Coriander powder
  24. 1/2 tsp☆Black pepper

Cooking Instructions

  1. 1

    Rub curry powder, salt and pepper into the beef cubes evenly. Brown in oil in a frying pan.

  2. 2

    Transfer the meat to a pot, add water and bay leaves, and simmer while skimming off the scum. When no more scum is rising to the surface, add soup stock cubes and simmer until the meat is tender.

  3. 3

    While the meat is cooking, sauté the finely chopped onion in butter patiently, until it has caramelized.

  4. 4

    When the onions have caramelized, add all the ☆ ingredients and mix well to form a paste.

  5. 5

    When the meat is tender, add the spice paste from Step 4, and simmer briefly while removing any scum. Add the ☆ spices and mix well. Mix in the plain yogurt and chutney then simmer over low heat for about 30 minutes. Done!

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cookpad.japan
cookpad.japan @cookpad_jp
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