By
delicious. team
This Indian favourite can be made by first making a batch of our Classic beef casserole then adapting it according to these instructions.
Ingredients
- 1 tbsp vegetable oil
- 40g unsalted butter
- 1kg braising steak, cut into 4cm cubes
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp tomato purée
- 2 tsp each ground cumin, ground coriander, sweet paprika and garam masala
- ½ tsp each ground turmeric, dried chilli flakes and cayenne pepper
- 1 tsp yellow mustard seeds
- 20 fresh curry leaves (from Asian grocers)
- 75ml white wine vinegar
- 500ml beef stock, hot
- 400g can chopped tomatoes
Method
- 1. First, follow step 1 of the master recipe (see Classic beef casserole recipe), browning the braising steak in batches.
- 2. Next, add the remaining vegetable oil and butter, the onions, garlic, tomato purée, ground cumin, ground coriander, sweet paprika and garam masala, ground turmeric, dried chilli flakes and cayenne pepper, mustard seeds and curry leaves and cook, stirring, over medium-low heat for 1 minute, until fragrant. (Omit the celery, carrots, flour, wine and oregano.)
- 3. Add white wine vinegar with the beef stock and canned tomatoes and cook as per master recipe.
- 4. Serve with wilted spinach and steamed basmati rice.
Nutritional info
Per serving: 333kcals, 18.6g fat (6.9g saturated), 42.9g protein, 6.6g carbs, 3.9g sugar, 0.8g salt
Chef's tip
This Indian favourite can be made by first making a batch of our Classic beef casserole then adapting it according to these instructions.