© 2015 by Sangeethaa Siva

  • Sangeethaa Siva

Roast Beef Curry

Get ready to place your taste buds on cloud nine with this amazing Jaffna Style Roast Beef Curry!



This Roast Beef Curry is slightly spicy and fully aromatic. Incredibly tender. Gloriously delicious over basmati rice or with naan. Leftovers are fabulous the next day, but be warned. You probably won’t have a bite left for tomorrow.

Ingredients:

  • 1-lb Stewing beef,cut into 1-inch cubes

  • 1-inch Piece fresh ginger, peeled and sliced

  • 5 Large garlic cloves, peeled

  • ⅓ Cup of oil

  • 5 Whole cardamom pods

  • 2 Bay leaves

  • 3 Whole cloves

  • 5 Whole peppercorns

  • 1 Whole cinnamon stick

  • 2 Onions, peeled and chopped

  • 1 Tsp ground coriander

  • 1 Tsp ground cumin

  • 1 Tsp chilli Powder

  • 1 Tsp garam masala

  • 1 Tsp salt, plus more to taste

  • ½ Cup whole plain yogurt (I used Greek)

  • Freshly ground black pepper, to taste

Directions:

  1. In a blender, add ginger, garlic, and 4 tbs water. Blend until mixture is the consistency of paste. Transfer into a small dish and set aside.

  2. In a large heavy pot, heat oil over medium heat until hot. Working in batches, use metal tongs to brown beef cubes until all sides are nicely browned. Use tongs to place browned meat in separate dish and set aside.

  3. In the same pot with the same oil, add cardamom pods, bay leaves, cloves, peppercorns, and cinnamon. Stir 30 seconds. Add onions, and stir 5 minutes. Add ginger paste mixture and stir 30 seconds. Add coriander, cumin, chilli powder, garam masala and 1 tsp salt. Stir 30 seconds.

  4. Add browned beef cubes with accumulated juices. Stir to coat well. Add yogurt and stir until well incorporated, 2 minutes.

  5. Add 2 cups water to the pot. Bring to a boil, stirring occasionally. Cover with tight-fitting lid and turn heat to a medium-low boil. Cook for 3 hours or until meat is fork tender (Stir well once, halfway through.)

  6. If curry needs to be thickened, uncover and boil for 5 minutes to reduce liquid to desired consistency. Add salt and pepper to taste, if needed. Remove bay leaves, cinnamon sticks, and pods/cloves if desired.

  7. Voila:)

Roast beef curry can also be made with goat; lamb is common now as well. If you have access to either of those and prefer those, you can sub out the beef.




“I do not stick to rules when cooking. I rely on my imagination"- Unknown

#roastbeefcurry #beef #homemade #cookingwithlove #platedbysangee #ranislove




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