Spicy Beef Curry - Gordon Ramsay

This Spicy Beef Curry recipe by Gordon Ramsay is just the best, after low and slow cooking, the beef is so tender it melts in your mouth.

If you like a bit of heat to your curries then you will absolutely love this one.

Spicy beef curry in a bowl with rice

Cooking in a Slow Cooker:
If you've been to this post before you will notice it's had a long overdue update and hopefully you'll find the recipe better to follow now that it was before.

I had a go at making this in a slow cooker and it works but you will only need 300ml stock since slow cookers seem to make more liquid because it can't evaporate.

All you do is follow this recipe up until the lid goes on and set the slow cooker to low and leave alone for 7-8 hours.

If you prefer chicken to beef then you might like my Spicy Chicken Curry for the Slow Cooker which is based on this one.

If you haven't got a spice grinder you can use a coffee grinder, just be sure to keep it just for spices or you're coffee will never taste normal again!

Tinned Tomatoes:
It really is worth spending a little extra and buying good quality tinned tomatoes for this and any other recipe that uses them.

Cheap tomatoes will result in the sauce being on the watery side and lacking in taste.

I always use Cirio tinned tomatoes, honestly, the juice is so thick that the difference is amazing.

Considering you'll be spending a bit on good quality beef you don't want the dish to be spoiled by using watery tomatoes.

Tin of Cirio tomatoes

This spicy beef curry is just divine, you won't waste any I'm sure.

If, like us, you're only cooking for 2 people don't forget you can always freeze the rest for another taste and very easy meal another time.

A 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 you'll love this one.

Quick summary:
Cut the beef into bite-sized cubes and throw it into a bowl and season with a little salt and pepper.

Sprinkle over the garam masala, add the yoghurt and a good glug of olive oil (a tablespoon) and give it a good mix to coat the beef.

Cover with cling film and leave to marinate for as long as possible but at least an hour.

While that’s happening, you can prepare the rest of the ingredients.

Marinade for beef curry

Put a dry frying pan over high heat, toast the fennel, fenugreek seeds cumin and coriander seeds, keeping them moving so they don't burn, just a minute will do, until they smell amazing.

Take care not to burn them or they will taste bitter.

Now put them into a spice grinder and grind to a fine powder. You can use a pestle and mortar but it’s hard work!

Stir in turmeric and curry powder and mix well and set aside.

Ground spices for beef curry

Heat a little oil in the pan and add the beef including its marinade and cook while stirring for just a couple of minutes then remove the beef and set aside. Give the pan a clean.

Marinated beef frying in a pan to add to curry

Prepare the onions, garlic, ginger, chillies and sugar.

Onions garlic ginger and chillies in a glass bowl

Heat a tablespoon of olive oil and add the onions, garlic, ginger, chillies and sugar.

Cook on medium heat for 10 minutes or so, stirring now and then, until the onions are soft but not too browned.

Frying onions garlic ginger and chillies

Add the spice mix along with the tomato puree and cook for just 1 minute.

Now add the beef back in including any juices and add the tomatoes, stock, chopped coriander stalks and curry leaves.

Give it all another good stir, then cover the pan with a lid.

Spicy beef curry ready to cook

Simmer very gently, stirring occasionally, for approximately 3 hours or until the beef is really, really tender. The exact time will depend on your cut of beef.

When it's ready, sprinkle the chopped coriander leaves over and serve with rice.

Spicy beef curry


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Yield: 4
Author:

Spicy Beef Curry - Gordon Ramsay

Spicy Beef Curry - Gordon Ramsay

This just has to be the best Spicy Beef Curry ever!
Total cook time is approx. 3hrs 15 mins but you will need to marinate the beef for an hour beforehand.
You can freeze any leftovers once they are completely cold.
prep time: 1 hourcook time: 3 H & 15 Mtotal time: 4 H & 15 M

ingredients:

  • 1kg good quality braising steak - cut into cubes
  • 2 tablespoons natural yoghurt
  • a good pinch of sea salt and freshly ground black pepper
  • 3 tablespoon garam masala
  • 1 tablespoon olive oil
  • 1/2 a teaspoon fenugreek seeds (also known as methi seeds)
  • 1 teaspoon fennel seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon of ground turmeric
  • 1 tablespoon Madras curry powder
  • 1 tablespoon olive oil
  • 2 large onions - chopped into small dice
  • 2 nice fat cloves garlic - finely chopped
  • a knob of fresh root ginger - grated to make about a tablespoon
  • 2 fresh green finger chillies seeds in and sliced
  • 2 red chillies seeds in and sliced
  • 1 tablespoon caster sugar
  • a small handful of coriander (leaves for serving) - stalks finely chopped
  • 2 good squirts of tomato puree (paste in the US)
  • 1 x 400g tin of good quality chopped tomatoes including juice (I used Cirio)
  • 400ml beef stock - made from one Knorr beef stock cube (OXO are too salty)
  • a small handful of dried curry leaves (or Kafir lime leaves)

instructions:

How to cook Spicy Beef Curry - Gordon Ramsay

Prepare the beef
  1. Cut the beef into bite-sized cubes and throw it into a bowl and season with a little salt and pepper. Sprinkle over the garam masala, add the yoghurt and a good glug of olive oil (a tablespoon) and give it a good mix to coat the beef.
  2. Cover with cling film and leave to marinate for as long as possible but at least an hour.
  3. While that’s happening, you can prepare the rest of the ingredients, onions and chillies etc.
To make the spice mix
  1. Put a dry frying pan over high heat, toast the fennel, fenugreek seeds cumin and coriander seeds, keeping them moving so they don't burn, just a minute will do, until they smell amazing. Take care not to burn them or they will taste bitter.
  2. Now put them into a spice grinder and grind to a fine powder. You can use a pestle and mortar but it’s hard work! Stir in turmeric and curry powder and mix well and set aside.
When you're ready to cook the curry
  1. Heat a small amount of olive oil in a large cast-iron casserole, or a heavy-based pan that can go on the stovetop and has a lid.
  2. Add the beef including its marinade and cook while stirring for just a couple of minutes then remove the beef and set aside.
  3. Give the pan a clean and heat 1 tablespoon of olive oil and add the onions, garlic, ginger, chillies and sugar. Cook on medium heat for 10 minutes or so, stirring now and then, until the onions are soft but not too browned. Add the chopped coriander stalks. 
  4. Add the spice mix along with the tomato puree and cook for just 1 minute.
  5. Now add the beef back in including any juices and add the tomatoes, stock, chopped coriander stalks and curry leaves.
  6. Give it all another good stir, then cover the pan with a lid.
  7. Simmer very gently, stirring occasionally, for approximately 3 hours or until the beef is really, really tender. The exact time will depend on your cut of beef.
  8. Sprinkle the chopped coriander leaves over and serve with rice.
Created using The Recipes Generator


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!

    ReplyDelete
  2. Looks fab as always Jan!! Yummo!

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

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

    ReplyDelete

I love to hear from everyone so thanks for taking the time to comment.

Cheers
Jan