Slow Beef Curry
Slow Beef Curry
Delicious and rich slow cooked beef curry. Can also use lamb.
Serves: 4 | Prep time: 20 mins | Cook time: 2-3 hours
- 750 grams beef chuck or lamb leg
- 50 - 100 ml heavy cream
- 2 medium onions, diced
- 3 tomatoes, diced
- 50 grams (at least) of fresh ginger
- 6 garlic cloves
- 6 clove pods, ground
- 8 cardamon pods, ground with skins removed
- 5 tsp cumin
- 2 tsp smoked paprika
- 3 tps red paprika
- 1/2 tps white pepper powder
- 1 tsp dried chilli flakes
- 2 tbsp tomato paste
- 1 tsp hot chilli powder (optional)
- Dice the beef or lamb and fry on medium high heat in beef fat until brown.
- While the beef is browning, crush the garlic and ginger together with a pestle and mortor.
- Add the onions, tomatoes, garlic/ginger paste to the beef (along with a slpash of water if it looks like there is a danger of burning). Turn the heat down to medium and fry with the beef until soft.
- When the onions and tomatoes have softened, add the dried spices along with the tomato puree. Add a good splash of water and mix together to form a slurry with the beef. Turn the heat down to medium low.
- The aim here is to cook the mixture for about 20 mins with low moisture. Careful, because there is a danger it will burn if left unattended. This will cause the curry to darken as the spices and onions caramalise together with the meat.
- When the mixture is a dark brown colour, add a good pinch of salt along with enough water to cover the beef.
- Simmer uncovered on a very low heat for about an hour then stir in the cream. You can add another tbsp of tomato puree at this point too if you need to add some more richness to the sauce. After that, continue to cook on low for about another hour, or until the meat is very tender. Add more water at any point if the curry becomes too thick or looks like it will burn.