Beef curry (with spinach saag and rice)

Beef curry (with spinach saag and rice)

From BBC Food’s Slow Cooker Beef Curry by Rachel Manley

This is a different sort of curry to that aubergine one that I make with the coconut milk.  I’m sure it is very inauthentic!  It’s probably very British though.  It is the one I do when I’m popping the slow cooker on for the day.  Beef works very nicely here, and I can honestly say I’ve never made it with anything else.  Get a nice chunk of a stewing cut (skirt, shin or chuck are good) and preferably dice it yourself.  Those boxes of pre-cubed meat you can get at the supermarket just called ‘stewing’ beef can be any cut, or a mix of cuts, and they’re usually too small a dice and end up tough.  Use a local butcher, farm shop or trusted box scheme if you can.  Feel free to adjust the chilli up or down to your preference.  I make this fairly mild as I’m usually feeding it to C.  She likes this one because it is very tomatoey, and that’s just how most toddlers roll.  I’ll post the spinach saag accompaniment next as I’ve veganized that and, if I’m honest, I could just eat bowfuls of that just by itself!  I may have a made a curry without coconut milk, but that doesn’t mean it won’t make an appearance somewhere in the overall meal…  I find some curries are a bit lacking in the vegetable department, even though the tomato, garlic and onion do count.  I like a veggie side dish for very meaty curries and although I usually end up making some sort of dhal, the spinach saag is very delicious indeed and is relatively quick.

Beef curry (with spinach saag and rice)

Prep time 10 minutes Cook time 7-8 hours Makes 2-3 adult servings

  • 2 tbsp sunflower oil
  • 450g beef braising steak, cut into 1″ pieces
  • 1 onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 1 green chilli, finely chopped
  • ½” piece fresh root ginger
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 x 400g can chopped tomatoes
  • 1 tsp garam masala
  • 100g natural yoghurt
  • small handful fresh coriander, chopped

In a large frying pan over a high heat brown the diced beef in 1 tablespoon of the oil.  Do this in batches if necessary.  Add to the slow cooker.  Put the other tablespoon of oil into the frying pan and over a low heat soften the onion for about 5 minutes.  Add the chopped garlic, green chilli and ginger and fry for another couple of minutes.  Now measure in the cumin, ground coriander and turmeric and stir to coat the other ingredients.  Cook for a minute and tip into the slow cooker with the beef.  Add the can of tomatoes and then half fill the can with water and pour this in before stirring thoroughly and making sure all the meat is below the liquid line.  Add a touch more water if necessary.  Cook on low for 6½ to 7½ hours.  Half an hour before you intend to serve the curry, add the yogurt and the garam masala, stir well and replace the lid.  Just before serving stir in the chopped fresh coriander.  Serve with rice, naan, dhal, spinach saag or other suitable side dishes.

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3 thoughts on “Beef curry (with spinach saag and rice)

  1. Pingback: Spinach saag | sensitive flour

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