Forget the takeaway curry; this recipe is simple to make and provides the whole family with the perfect comfort food. Bursting with flavour, this curry features meltingly tender beef. Serve with rice or even a naan to mop up those delicious juices. For a less spicy version, use less chilli powder.
2 tbsp KTC Extra Virgin Olive Oil 250ml
- Diced Halal Beef Steaks 500g
- 1 tbsp Lurpak Butter 250g
- 1 Onion Brown 1kg
- 2 cloves Garlic 350g
- 1 thumb-sized piece, finely grated Ginger 500g
- ¼ tsp DesiMe Extra Hot Chilli Powder 400g
- 1 tsp Turmeric 200g
- 2 tsp Rajah Dhaniya Ground Coriander 400g
- 3 pods East End Green Cardamom 50g
- 1 KTC Chopped Tomatoes Tin 400g
- 300ml Jumbo Beef Flavoured Stock 1kg
- 1 tsp Tate & Lyle Granulated Sugar 1kg
- 2 tsp East End Whole Mixed Spices (Garam Masala) 100g
- 2 tbsp (optional) Elmlea Double Cream 270ml
- ½, roughly chopped Coriander x 1 bunch
- To serve Guard Ultimate Basmati Rice 1KG
- To serve Leicester Bakery Handmade Plain Naan Bread 2s
- Heat 1 tbsp of oil in a casserole pot. Season the beef and fry for 5 to 8 minutes, turning half way, so it is evenly browned. Set aside.
- Heat the remaining oil and the butter in the pan and add the onions. Fry for 15 minutes until they are caramelised.
- Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for 2 minutes.
- Tip in the tomatoes, stock and sugar and bring everything to a simmer.
- Add the beef. Cover the pot and cook on a low heat for 1½ to 2 hours until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
- Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with rice or naan.