British beef Raj curry
Summary Not available
- 25g/1oz butter
- chuck steak (cut into 4cm/1½in cubes)
- 2 medium onions (sliced)
- 3 garlic cloves (crushed)
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 1.5 tbsp garam masala
- 1.5 tsp salt
- beef stock
- desiccated coconut
- 100g/3.5oz sultanas
- any dried (grated coconut and/or poppadoms)
Melt the butter in a large, sturdy pan over a medium heat
Add the steak, in batches, and fry for a few minutes until browned and then remove to a plate
Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown
Add the garlic and fry for one minute, then return the meat to the pan, along with any juices on the plate
Stir in the chilli powder, turmeric, one tablespoon of the garam masala, and the salt, and cook for one minute
Add the stock, followed by the coconut and sultanas
Bring to a simmer, cover and cook over a low heat for 45 minutes to an hour or until the beef is tender
Stir in the remaining garam masala and serve
No extra notes