Nice and Spicy Beef Curry - Gordon Ramsay

Nice steaming hot beef curry, but it's only going to be good if the beef is so tender that it melts in your mouth.  If you like a bit of heat to your curries then you will love this one.

Having made this I think it would actually work in a slow cooker.  Just follow the recipe up until the lid goes on and it cooks on the stove top for 3 hours or so. Cooked in a slow cooker I would imagine it would have to be on 7 or 8 hours.

Spicy Beef Curry


Once again another bad picture due to the flash having to be used - am not very happy, but what to do?!  If you haven't got a spice grinder I can recommended this one by Krups and you can see my video review here!

Print Recipe





To serve 4 you will need:
1kg good quality braising steak - cut into cubes
sea salt and freshly ground black pepper
3 tablespoon garam masala
2 tablespoons natural yogurt - full fat
a couple of glugs of olive oil
2 large onions
2 fat cloves garlic
a knob of fresh root ginger - grated to make about a tablespoon
2 good squirts of tomato puree (paste in the US)
1 tablespoon caster sugar
1 x 400g tin of good quality chopped tomatoes
400ml beef stock - made from a Knorr beef stock cube
small handful of coriander, leaves separated, stalks finely chopped
5 cardamon pods - bashed lightly so they just split
a small handful of dried curry leaves
4 fresh green finger chillies - cut in half

To make the spice mix:
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon fennel seeds
1/2 a teaspoon fenugreek seeds
1 teaspoon of turmeric
1 tablespoon Madras curry powder

Method:
Cut the beef into bite-sized cubes and throw it into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yogurt and a good glug of olive oil.  Season with a little salt and a good amount of black pepper.

Give it a good mix so the beef is coated well.  Cover with cling film and leave to marinate for as long as possible. Over night is good but if not at least an hour.

In a dry frying pan over a high heat, toast the cumin, coriander, fennel and fenugreek seeds keeping them moving so they don't burn.  Just a couple of minutes will do - so they are start to smell nice.
Now put them into a spice grinder and grind to a fine powder. Stir in turmeric and curry powder and mix well - set aside.

Heat a small amount of olive oil in a large cast-iron casserole (of heavy based pan that can go on the stove top).  Add the onions, garlic, ginger and a little seasoning.  Give it a good stir and then cover and cook for about 10 minutes until the onions are soft, giving it a stir a couple of times.

Now, over a medium high heat, stir the sugar, spice mix and tomato puree.  Stir for a minute before adding the tomatoes, stock, chopped coriander stalks, cardamom pods, curry leaves and chillies.
Throw in the beef including it's marinade.  Give it all another good stir, then cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 3 hours or until the beef is really, really tender.

Serve immediately with rice.  Sprinkle the chopped coriander leaves on top.

Recipe from Gordon Ramsay's Book 'Healthy Appetite.'

4 comments

  1. Mmm perfect for a cold night! Really good to pop in the slow cooker too, I dusted her off last week so will be put to good use! Looks delicious!

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  2. Looks fab as always Jan!! Yummo!

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  3. Best beef curry ever! My husband loves it so much that we make it every week. Thank you for the recipe!!

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  4. I sometimes vary the recipe by accident, but either way this a fabulous curry that few restaurants could better.

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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