Beef Curry

Name: Beef Curry
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 kg oyster blade meat; 3 tbsp olive oil; 2 large onions; 1 tbsp ginger; 2 tbsp garlic; 4 tbsp curry powder; 1 tsp turmeric; 2 tsp black mustard seeds; 2 tsp salt; 1 tbsp apple cider vinegar; 1 fresh chili pepper; 4 roma tomatoes; 0.5 cup water; 400 ml coconut cream; 1 bunch fresh coriander

A South Asian curry of oyster blade meat, apple cider vinegar and roma tomatoes, seasoned with curry powder and ginger and steamed. Finish with chopped coriander.

2 hr 55 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 25 min · Cook 150 min · 175 min total
Difficulty: medium

1
Cut the beef into cubes, removing any sinew or fatty tissue. Set aside. In a large heavy-based saucepan heat the oil & add the onion, ginger and garlic and stir until the onion is opaque. Add the curry powder, turmeric, mustard seeds, salt and vinegar. Stir for 3 minutes.
3 min
2
Add the reserved beef pieces and stir to coat the meat with the spice mixture. Add the chilli, tomatoes, water, coconut cream and coriander (reserving some coriander to garnish the curry just before serving). Stir to combine and cover with a lid.
3
Simmer for 2 hours over a medium heat until the meat is tender. Check for seasoning and adjust if necessary.
120 min
4
To serve, scatter with reserved chopped coriander. Accompany with steamed rice, chutneys and wedges of lime or lemon to squeeze over at the table.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Malt vinegar is alcohol-derived, so this recipe uses apple cider vinegar.