Snapguide

How to cook a beef curry

Based on Charmaine Solomon's recipe for Harak Mas Curry

5
STEPS
INGREDIENTS
Get all your ingredients together.

Get all your ingredients together.

Heat ghee in saucepan and gently fry onions (finely chopped).

Heat ghee in saucepan and gently fry onions (finely chopped).

Add ginger and garlic and fry for a few minutes.

Add ginger and garlic and fry for a few minutes.

Take your pick of any of the available flavours of Patak's curry paste. (Make sure you use paste, not sauce).

Take your pick of any of the available flavours of Patak's curry paste. (Make sure you use paste, not sauce).

Add curry paste, turmeric, mustard seeds and fry over low heat for 3 - 4 minutes.

Add curry paste, turmeric, mustard seeds and fry over low heat for 3 - 4 minutes.

Add salt and vinegar and stir well.

Add salt and vinegar and stir well.

Add diced beef and fry, stirring to coat meat well.

Add diced beef and fry, stirring to coat meat well.

Add chillier and tomatoes.

Add chillier and tomatoes.

Stir well. Cover pan and simmer on a very low heat for about 2 hours.

Stir well. Cover pan and simmer on a very low heat for about 2 hours.

I like to give it a stir every half-hour or so. Serve with rice. If you're not in a hurry let it sit over night so that the flavours have time to come to the fore.

  • 1.0kg Stewing beef steak
  • 3.0 Large onions
  • 3.0Tbsp Ghee
  • 4.0tsp Crushed ginger
  • 4.0tsp Grated garlic
  • 0.0 Jar of Patak's curry paste
  • 1.0tsp Ground turmeric
  • 2.0tsp Black mustard seeds
  • 2.0tsp Salt
  • 1.0Tbsp Vinegar
  • 2.0tsp Chopped chilling
  • 1.0 400g can of diced tomatoes