Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder
Prep:20 mins
Serves 4
2 tbsp oil500g diced braising steak1 tbsp butter1 large onion, chopped2 garlic cloves, crushed1 thumb sized piece of ginger, finely grated¼ tsp hot chilli powder1 tsp turmeric2 tsp ground coriander3 cardamom pods, crushed 400g can chopped tomatoes300ml beef stock1 tsp sugar2 tsp garam masala2 tbsp double cream (optional)½ small bunch coriander, roughly chopped naan bread or rice, to serve
STEP 1Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.STEP 2Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.STEP 3Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ – 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.STEP 4Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.
