CF 50/60 My BBC (Basic Beef Curry)

2015-02-12
CF50of60 My BBC beef curry13CF50of60 My BBC beef curry2CF50of60 My BBC beef curry11CF50of60 My BBC beef curry7CF50of60 My BBC beef curry5CF50of60 My BBC beef curry14CF50of60 My BBC beef curry9CF50of60 My BBC beef curry1CF50of60 My BBC beef curry6
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 1:10 h

Ingredients

1kg Chuck casserole steak remove fat and cut into bite size pieces

500g potatoes into bite-size pieces

150g onion, ginger, garlic paste (see variation)

30g curry powder

60g tomato paste

3 dessertspoons white vinegar

3 to 4 cups water

1 teaspoon salt or to taste

1/2 teaspoon cracked pepper

2 sprigs curry leaves

A few middle pieces of lemon grass (see variation)

Method

In a large pan add all the ingredients except potatoes and bring to boil and cook by simmering for 40 minutes. Now add the potatoes and cook a further 20 to 30 minutes with the cover on at all time during simmering to ensure even cooking. If the curry becomes too thick and you prefer it to be more liquid then just add another cup of water (preferably hot so it doesn’t change temperature) to make the curry go further hence 3 to 4 cups of water is listed in ingredients. Once cooked, taste and season with extra salt and pepper if needed. Remove any bulky lemon grass pieces and the curry leaves if desired before serving on a bed of rice.

Variations and My Story

The onion, ginger and garlic paste is simply my own OGG sauce product but you could do this by taking 100g onion, 30g garlic and 20g ginger and blend it to puree then add some oil in the pan and cook this for roughly ten minutes before proceeding with the recipe as above. The middle part of the lemon grass which is usually stringy is used whole instead of it being thrown out as usual, and reserve the base part of the lemon grass which is usually blended for recipes that call for it.

It is best to remove the bulky lemon grass because it isn’t pleasant to bite into, curry leaves can be removed or left in with the meat, gravy and potatoes, I was told that curry leaf especially is a good herb to lower cholesterol and I don’t mind it left in. Cook the meat longer before adding the potatoes if you require your meat to be really soft however the vinegar added does also softens the meat further, otherwise follow the recipe as suggested. Of course good grades of meat will cook much faster but Chuck steak is cheaper and really good for slow cooking like curries, stews and casseroles. Enjoy!

Recipe Type: Tags: , , ,
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • beef-oyester-musrooms-and-capers-in-cream-sauce5

    BEEF OYESTER MUSHROOMS AND CAPERS IN CREAMY SAUCE

  • lamb-shanks-with-rosemary-mint-and-semolina

    LAMB SHANKS with ROSEMARY MINT and SEMOLINA

  • beef-rump-and-mushrooms-in-whole-spices1

    BEEF RUMP and MUSHROOMS in WHOLE SPICES

  • pasta-bowl-3

    BEEF BONE ALL PURPOSE TOMATO SAUCE FOR ITALIAN RECIPES

  • Rosemary n Lamb cockatail burgers4

    ROSEMARY LAMB MINCED COCKTAIL BURGERS

Recipe Comments

Post A Comment