Super simple and super tasty. Works brilliantly with any slow cook cut eg. rolled rib, blade, shin, silverside...
Ingredients
Knob of butter & splash of oil
500g stewing steak or slow cook joint, cut into chunks
1 large onion, chopped
2 garlic cloves, grated
Thumb size piece of ginger, grated
1/2 teaspoon hot chilli powder (or to taste)
1tsp turmeric
2tsp ground coriander
3 cardamom pods, crushed
1 can chopped tomatoes
300ml beef stock
2tsp garam masala
2tbsp cream / coconut milk (optional)
Small bunch coriander, chopped
Method
Season the beef.
Add the, butter, oil, beef and onions to a casserole pot. Fry gently until the beef has browned and the onions have caramelised, around 10 minutes.
Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for a couple of minutes.
Pour in the tomatoes and stock and bring to a simmer, give it a good stir and put the lid on.
Either leave the curry to simmer on top of the hob for 2 hours or place in the oven at a low heat (around 140 degrees) to cook for a few hours. Add more liquid if required. The beef should be tender and falling apart.
Remove the lid for the last 20 minutes of cooking if you'd like the sauce to thicken.
Stir through the garam masala, coriander and cream or coconut milk (optional)
Serve with rice, poppadoms & a big green salad.