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- Indian beef curry by Jane Strode
Indian beef curry by Jane Strode
1.5 kg oyster blade, trimmed of fat and cut into 8 even pieces
200 ml olive oil
3 medium brown onions, finely sliced
1 large knob ginger, peeled, finely julienned or grated
4 garlic cloves, peeled and finely sliced
3 bay leaves
6 cardamom pods
2 tbsp coriander seeds
2 tbsp fennel seeds
2 tbsp cumin seeds
400 g tinned tomatoes
1 litre beef stock
- Pre-heat oven to 180°C. Heat the olive oil in a heavy based saucepan, adding onions, ginger, garlic, bay leaf and cardamom pods. Season well with salt and pepper and cook on a medium heat until soft (approximately 20 minutes). Place seeds in a baking tray and place in the oven for five minutes, or until fragrant and slightly toasted. Remove from oven and allow to cool slightly. Grind to a fine powder using a mortar and pestle or coffee grinder. Sift into onion, mix and cook for a further 10 minutes.
- Meanwhile, heat a frypan on high heat, adding a little vegetable oil. Season beef with sea salt and pepper and place a few pieces in the pan at a time, colouring well on both sides. This also stops the pan from losing too much heat and stewing the beef. Remove beef onto some paper towel. Repeat until all the beef is sealed. Add to onion mix with the tomatoes and beef stock.
- Bring to the boil, skim and allow to simmer gently until the beef is tender and the stock has thickened (approximately two hours). Serve with rice or boiled potatoes, fresh coriander, yoghurt and your favourite chutney.