Indian dry beef curry
Aug 31, 2009 2:00pm- 2 hrs cooking
- Serves 6
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Ingredients
Indian dry beef curry
- 2 tablespoon peanut oil
- 2 medium brown onions, coarsely chopped
- 4 clove garlic, crushed
- fresh ginger (4cm), grated
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon ground garam masala
- 1 teaspoon ground turmeric
- 1.5 kilogram beef chuck steak, cut into 2cm pieces
- 1 cup (250 millilitres) beef stock
- 1/2 cup (140 grams) yoghurt
- 1/4 cup loosely packed fresh coriander leaves
Method
Indian dry beef curry
- 1In a large saucepan, heat oil; cook onion, garlic, ginger and spices, stirring occasionally, until onion softens. Add beef; cook, stirring, until beef is covered in spice mixture.
- 2Add stock to pan; bring to the boil. Reduce heat; simmer, covered, 1 hour, stirring occasionally.
- 3Uncover; cook, stirring occasionally, about 30 minutes or until liquid has almost evaporated and beef is tender.
- 4Serve curry topped with yoghurt and sprinkled with coriander.
