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Beef Chili Curry
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- #67455
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
ingredients
2 large onions, chopped
5 cloves garlic, chopped
1 piece (1/2-inch size) fresh ginger root, chopped
3/4 tablespoon red chili powder
1/2 tablespoon ground turmeric
1 tablespoon ground coriander
1 tablespoon cumin
1/2 pound stewing beef, cut into 1-1 1/2-inch cubes
salt, to taste
3 tablespoons oil
3 green chiles, slit lengthways
Red chiles, to garnish
directions
Place half the onions, the garlic cloves and chopped ginger in a food processor or blender and grind to a fine paste. Add the ground spices to this paste and combine well.
Smear the cubed beef with roughly half the paste and sprinkle with salt. Leave to marinate for 10-15 minutes. Set the remaining paste aside.
Heat half the oil in a large, heavy-based pan and add the remaining chopped onions and the beef. Cook, stirring, for about five minutes. Remove from the pan with a slotted spoon and set aside.
Add the remaining oil to the pan and stir-fry the green chillies with the remaining paste for 5-6 minutes over a medium heat.
Return the beef and onions to the pan with about 1/2 cup of water. Cook over a high heat for 3-4 minutes. Add salt and simmer for a further 10 minutes, stirring occasionally and adding more water if necessary.
When the beef is cooked, serve with plain boiled rice and garnish with fresh red chillies.
added by
SageChef
nutrition data
246 calories, 15 grams fat, 12 grams carbohydrates, 17 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
August 12, 2013
The flavors were very good but it definitely needs longer cooking time or the beef will be very tough. Instead of cooking it over high heat for 3-4 minutes, I let it simmer very low until the beef was tender. Dinner took longer but it was worth the wait.
February 7, 2009
I added some lemon juice when marinating the meat. I also used a masala spice mix instead of all the spices. Very good and very easy. Remember to season properly!
June 3, 2008
I have made this curry quite a few times now and its a family favourite. My husband is a real curry head and he loves it and says that it beats restaurant curry hands down. The chili gives it a real kick and there is a lovely aftertaste, I would recommend that you use chuck steak and I would also say that cooking it for longer is better. mmmmm
March 9, 2008
Easy to make but not very tasty. Kind of bland. All you can taste is chili. The cooking time is not long enough for the type of meat suggested. It is still very tough.
February 15, 2008
Easy to make and tasty!