John Myers
Spicy Beef Curry, Indian
The perfect spicy beef curry, indian recipe with a picture and simple step-by-step instructions.
- 1 kg Beef, off the shoulder, thick, regional origin
- 600 g Fresh onions
- 50 g Fresh ginger
- 400 ml Vegetable stock
- 1 tsp Ras-El-Hanout spice mix
- 1 tsp Curry calypso Tropical, medium heat, spice mix
- 1 piece Hot peppers fresh, red
- Sea-Salt
- Peanut oil or similar
- 1 Can (400 g) Chopped tomato
- Take the beef out of the refrigerator some time beforehand, later cut into small pieces. Cut the ginger and peppers very finely, cut the onions into pieces. Put the peanut oil or other vegetable oil in a casserole and fry the meat in portions.
- Then put everything in the saucepan and over a moderate heat add the ginger, peppers, onions and the spices, stir in everything, then season with sea salt.
- Now gradually add the vegetable stock and the chunky canned tomatoes. Let everything stew over a low heat for about 1 hour, best tasting whether the meat is nice and tender.
- I prepared the curry in the evening, let it cool down and put it in the fridge overnight. Heat at moderate heat at lunchtime until it simmered slightly, stir well. I stewed it for 10 minutes and added salt. Thickening is not necessary as the onions give the sauce a good consistency.
- I did without the coconut milk because the curry tastes nice and spicy. If you like, you can do this and also add spiciness. But I don’t think it’s necessary, the curry isn’t spicy.
- I cooked basmati rice with it and cooked it briefly in the pan with butter as a side dish, then added boiled cauliflower and seasoned everything with salt and a little curry.
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