This beef masala curry will have you licking your plate clean and begging for more. The dish sings with flavour and breathes the most mouth-watering fragrances -guaranteed to become one of your winter-time staples. One of the many great things about this dish, and curries in general, is its adaptive nature. Looking for zingy-flavours to compliment the spicy aromas - add a squeeze of lime juice or a dollop of tangy tomato chutney. Wanting to turn up the heat - add some chilli. Whatever your curry preference, the masala spices provide a beautiful base for creating a dish perfectly suited to your liking.
- Beef, 1kg (cut into cubes)
- Olive oil
- Onion, 1 (chopped)
- Garlic cloves, 3 (minced)
- Fresh ginger (finely chopped)
- Red chilli (finely chopped)
- Can of crushed tomatoes
- Salt, to taste
- Freshly ground black pepper, to taste
- Ground turmeric, 1 tsp
- Ground cumin, ½ tsp
- Ground coriander, ½ tsp
- Cayenne pepper, ½ tsp
- Smoked paprika, ½ tsp
- Lemon zest, ½ tsp
- Brown sugar, 1 tsp
- Beef stock, 1 cup
- Water, 1 cup
- Garam masala, 1 tsp
- Green style yoghurt
- Over medium heat, warm oil in a large pot. Fry the chopped onions until transparent then add the garlic, ginger and chilli. Cook for 1-2 minutes, then add the spices, excluding the garam masala. Cook for another 1-2 minutes.
- Stir in the crushed tomatoes, brown sugar, salt and pepper. Add the water and stock, and bring to a boil.
- In a separate pan, over a high heat brown the meat pieces on all sides. Once browned, add the beef pieces to the spice pot.
- Reduce the heat to low and cook uncovered for 1½ to 2 hours. The beef should be tender and the sauce thick.
- About 30 minutes before you’re ready to serve, add the garam masala, the lemon zest and a dollop of yoghurt. Cook for another 30 minutes.
- Serve with basmati rice and poppadums.