Curry beef with Indian spiced rice

Ingredients for 6 servings:

• 1 kg lean beef for braising
• 2 onions
• 2 large garlic cloves
• 1 piece(s) ginger root
• salt and pepper
• 2 tbsp butter (frying)
• 2 tbsp tomato puree
• 2 tbsp spice mix (Garam Masala), or a medium-hot curry powder
• 1 tsp turmeric
• 300 ml vegetable stock
• 100 g crème fraîche
• Soy sauce
• 250 g rice (long grain)
• 450 ml water
• 2 tbsp butter (frying)
• Coriander powder
• cumin
• chili powder
• Pinch(s) of cinnamon powder

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

a great dish for guests

Cut the meat into large cubes, removing any tendons and fat. Peel and finely chop the onions. Peel and press the garlic. Peel and finely grate the ginger, then mix with the garlic. Season the meat cubes generously with salt and pepper. Brown in hot butter in a casserole dish in 4 batches. Remove from the pan. Add a little more butter to the pan juices and sauté the onions and the garlic-ginger mixture. Add the tomato puree, garam masala, and turmeric, and fry briefly. Add the meat and mix well. Pour in the stock, cover, and simmer the meat for 1 3/4 – 2 1/4 hours, depending on the quality, until tender. Just before serving, bring the meat back to a boil. Mix the crème fraîche with a little hot sauce and stir into the curry. Season to taste with salt, pepper, and soy sauce. Rinse the rice thoroughly in cold water to remove any starch. Place it in a pot with the water and a pinch of salt, bring to a boil, then cover and let it swell over low heat for about 20 minutes. Heat the butter in a non-stick frying pan. Toast the coriander, cumin, chili, and cinnamon in it. Add the cooked rice, toss briefly, add more salt if necessary, and serve immediately.