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Steve’s beef curry
This curry takes a while to cook, but it’s worth it. Slow-cooking the beef means that the flavour really gets a chance to develop, and the meat becomes very tender. And despite taking a little while, it’s very simple and needs little maintenance – you can prepare it early and leave it simmering while you get on with something else.
Using shin of beef is important and will help to produce a nice thick sauce so buy this particular cut of meat if possible.
This version isn’t too hot, especially if you’re someone who loves curry, but it is spicy. Add more or less chilli as desired.
Serve with long-grain rice. And a bit of plain or greek-style yoghurt is always nice with hot food.
- Serves ２
- 500g shin of beef, cubed
- 200g spinach
- 2 medium ripe tomatoes, chopped
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1 – 2 inces of ginger
- 1/2 a bunch of coriander (or whole packet if you buy the supermarket version), chop the stalks and leaves separately
- Juice of 1/2 lemon
- 1 tbsp tomato puree
- 1 stick cinnamon
- 8 black peppercorns
- 6 or 7 curry leaves, or a couple of bay leaves
- 2 tsp coriander seeds
- 2 cloves
- 2 tbsp vegetable oil
- 1 rounded tsp cumin
- 1 tsp paprika
- 1 tsp brown sugar
- 1 tsp salt
- 1/2 tsp chilli powder
- 300ml hot water
- Using a mortar and pestle, or a spice grinder, grind together the cumin, coriander seeds, cloves and pepper.
- Add the ginger, garlic, onion and salt, and continue to grind until a paste is formed.
- Add the oil to bind the ingredients together.
- Heat a heavy, non-stick pan, and fry the paste for a few minutes.
- Add the beef to the pan and fry for a few minutes more.
- Add the lemon, paprika, chilli, bay or curry leaves, tomato and tomato puree, coriander stalks, cinnamon, sugar and water.
- Stir well and cook on a very low heat for 1 hour.
- Remove the lid and cook for a further 30 minutes – 1 hour. This should thicken the sauce.
- Add fresh spinach and simmer off excess water.
- Add coriander leaves to taste before serving.
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