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How to Cook a Beef Curry
How to Cook a Beef Curry
Based on Charmaine Solomon's recipe for Harak Mas Curry
Get all your ingredients together.
Heat ghee in saucepan and gently fry onions (finely chopped).
Add ginger and garlic and fry for a few minutes.
Take your pick of any of the available flavours of Patak's curry paste. (Make sure you use paste, not sauce).
Add curry paste, turmeric, mustard seeds and fry over low heat for 3 - 4 minutes.
Add salt and vinegar and stir well.
Add diced beef and fry, stirring to coat meat well.
Add chillier and tomatoes.
Stir well. Cover pan and simmer on a very low heat for about 2 hours.
I like to give it a stir every half-hour or so. Serve with rice. If you're not in a hurry let it sit over night so that the flavours have time to come to the fore.
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1 ½ kilograms Stewing beef steak
3 Large onions
3 Tablespoons Ghee
4 Teaspoons Crushed ginger
4 Teaspoons Grated garlic
½ Jar of Patak's curry paste
1 Teaspoon Ground turmeric
2 Teaspoons Black mustard seeds
2 Teaspoons Salt
1 Tablespoon Vinegar
2 Teaspoons Chopped chilling
1 400g can of diced tomatoes
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