First class beef curry
- September 2015
- Serves 4
- Hands-on time 45, simmering time 3 hrs
Food writer and cook Ivor Peters shares his grandfather’s recipe for this first class beef curry. The aromas of cinnamon and cardamom conjure nostalgic memories of his childhood.
Looking for something quicker? Our beef and sweet potato curry is easy to prepare and ready in just over an hour.
- 26.7g (7.4g saturated)
- 14.1g (7.7g sugars)
Depending on the fat content of the beef you use (fattier meat will soften more quickly), it may take a little longer than the recipe specifies to become fall-apart tender. Try it after the given time then, if it needs longer, partially cover it and keep cooking over a low heat for 30-40 minutes.
Make the curry up to 48 hours in advance and keep in a sealed container in the fridge. Or freeze for up to 1 month. Thaw if frozen, then reheat until piping hot before serving.
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