Kevin & I were 11 years married last week. On one hand it seems a lifetime ago since we got married, on the other it’s like it was only yesterday. Time goes by so fast, and we face many trials & tribulations but it’s fair to say the good times far outweigh the tough ones.
Although it was our anniversary, we didn’t go out for dinner , we decided to have a nice supper at home instead.
I’ve had Gordon Ramsay’s Healthy Appetite cookbook for ages and have always been meaning to cook his Spicy Beef Curry. We love curries and more often than not I cook a chicken curry , so the beef was a welcome change.
Ingredients – Serves 8-10
2kg lean Braising Beef
Salt & Black Pepper
4tsp Garam Masala
4tbsp Natural Yoghurt
4-5tbs Olive Oil
4 Large Onions, peeled & finely chopped
4 Garlic Cloves, peeled & finely chopped
5cm piece Root Ginger, peeled & grated
4tbsp Tomato Purée
2tbsp Caster Sugar
2 x 400g tins Tomatoes
800ml Beef Stock
Small handful Coriander, leaves separated, stalks finely chopped
6-8 Cardamom pods
15-20 Curry Leaves
6 long Green Chillies
4tsp Coriander Seeds
4tsp Cumin Seeds
1tsp Fennel Seeds
1tsp Fengureek Seed (optional) – I didn’t use these
4tsp Mild Curry Powder
1tsp Ground Turmeric
* Cut the beef into bite size chunks, put into a bowl and season with salt & pepper. Sprinkle with the garam masala, add the yoghurt and toss to coat. Cover with cling film and leave to marinate in the fridge for at least 30 minutes or overnight. Remove and set aside before you start to prepare the curry.
* For the spice mix, toast the coriander, cumin, fennel and fengureek (if using), in a dry pan, tossing over a high heat for a few minutes until the seeds are fragrant. Tip into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and turmeric.
* Heat a thin film of olive oil in a large heavy based pan. Add the onions, garlic, ginger and a little salt & pepper. Stir then cover and cook for 8-10 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.
*Add a little more oil, tip in the ground spice mix and cook, stirring for 2 minutes. Add the tomato purée and sugar and stir over a medium high heat for a few minutes until the onions are lightly caramelised. Add the tomatoes, beef stock, coriander stalks, cardamom pods, curry leaves and whole green chillies.
*Add the beef and stir until well coated in the sauce, then partially cover the pan with a lid. Simmer very gently, stirring occasionally for 3-4 hours, depending on the cut of beef, until the meat is meltingly tender.
We had this curry on a bed of rice, scattered with coriander leaves. Kevin also made homemade garlic & herb flatbreads (which I forgot to photograph!!) The beef was indeed melt in the mouth, the flavours were intense and as the recipe suggests it was spicy. We will definitely be making this curry again. For anyone who like spicy food this is a must.