Indian Beef Curry

Vegetable Curry

A cousin to Punjabi Vegetable Curry, Beef Curry is basically an Indian style meat and potatoes. Comforting and hearty with soul warming spices like cinnamon, the braised meat gives this dish a slow cooked flavor you crave on those freezing cold winter nights. Serve with Sauteed Cabbage in White Wine or by itself with just rice and Raita (shown here).

3 tablespoons vegetable oil (or fat skimmed from basic braised beef)
3 tablespoons curry powder (or 1 tablespoon each ground coriander and cumin, 1/2 tablespoon turmeric)
1 tablespoon brown mustard seeds
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
4 medium red bliss potatoes, peeled and diced
1/2 – 3/4 cup stock or broth
1 recipe Basic Braised Beef
pinch cayenne pepper
2 tablespoons chopped cilantro

Heat oil or fat in heavy wide pan, and add mustard seeds. Just before seeds begin to pop, lower heat and add remaining spices: curry powder, cinnamon, and black pepper. Stir for 2 minutes, then add diced potatoes. Season with salt.

Stir in Basic Braised Beef. Add the stock and cover. Simmer over low heat until meat and potatoes are completely tender. Add more stock or broth as needed to ensure meat and potatoes do not dry out. Stir in cayenne pepper to taste. Garnish with fresh cilantro.

Serves 6.

 

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