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My Beef Curry Recipe

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An amazing beef curry recipe that will make your guests believe that it was cooked by Indians. This is super aromatic and is great served in bread as Durban-styled bunny chow, or served with rice or roti. The brave will eat it completely by itself.

Beef Curry Recipe

The most delicious and aromatic curry recipe.
The best curry
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Indian
Keyword: beef curry, bunny chow, curry, curry and rice
Servings: 6 People

Equipment

  • Large Cast Iron Pot
  • Garlic Press

Ingredients

  • 500 gr Stewing beef (or mutton) with some bone
  • 1 Medium Onion chopped
  • 3 tbsp Curry powder masala (Do not cut down on this)
  • 4 cloves Garlic
  • 1 inch Ginger
  • ½ tsp Mustard seeds
  • 4-6 pods Cardamom split open
  • 1 tsp Corriander seeds
  • 8 whole Cloves
  • 1 stick Cinnamon
  • ½ tsp Black peppercorns
  • ½ tsp Turmeric
  • 2-3 Medium Potatoes
  • 2 Bay leaves or quite a few curry leaves
  • 1 Can Baked beans
  • ½ tsp Salt
  • 4 tbsp Vegetable oil or ghee

Instructions

  • Add oil to a large pot – I prefer a nice heavy cast-iron casserole pot
  • Heat oil on medium to hot plate (setting 4 out of 6)
  • Add cinnamon, cardamom, cloves, mustard sees, corriander and mustard seed. Allow to cook for 2 to 3 minutes.
  • Add chopped onion and cook till transparent
  • Add garlic and ginger then immediately add curry powder (masala) and stir in.
  • Add cubed beef and fry brown for approx 10 minutes.
  • Add boiling water to cover the meat.
  • Add turmeric and bay or curry leaves. Add salt.
  • Allow to boil for approx 15 to 20 minutes
  • Add cubed potatoes and ensure that they are covered in water.
  • Allow to boil vigorously for 20 minutes
  • Turn the heat down and gently cook for a further 1 to 2 hours. The curry should be bubbling softly.
  • Remove from heat and allow to cool for a half-hour
  • Add 1 tin of baked beans in tomato sauce
  • Reheat just before you eat.

Notes

The longer the curry stands after cooking, the better the flavor will be.
My personal preference is to cook the curry the day before and allow it to stand. This really allows the flavor to come out. You may have heard before that curry is best on the 2nd day.
The heat of the curry will depend on the masala (curry powder) that you use. Do not decrease the amount in the recipe if it is too hot, rather ask your local spice shop for a curry powder with less chili.
For extra heat add sliced green or red chili to the curry.

A good pot of curry is always appreciated by those who enjoy spicy food. It is a great meal for when you are having a few guests over as it can be cooked beforehand – all you need to do is to reheat and serve.

Serve with rice, chutney, and sambals. Alternatively, serve the Durban way as a bunny-chow. Hollow out a quarter loaf of bread and fill with curry. Top the curry with the hollowed-out portion of bread.

Bunny-chow
Typical Durban Bunny-Chow

Enjoy the meal!

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