Spicy Beef Curry

8.7.17


By crikey this has been one hell of a year so far - up until just recently I had had only 1 1/2 days off (including weekends) since the middle of January. I am so bloody excited to say that the cookbook, which has ruled my life for so long, is now finally on the presses and will soon be heading this way - wooooooooo hooooooo!!!!!!!! (If I ever decide to do another one - please remind me of this post!). Anyhoo, as an exciting end to that daily grind, I have just had my darling Hoob up from Welly for two short nights,  it was such a huge treat to see him and gave me a fantastic boost (felt like my old self for a minute there). Now the countdown is on to see Pog (and Will) in a few weeks with two nights in Melbourne. They may be approaching 22 and 20 years old and totally independent, but I still miss my lovely men/boys massively! Meanwhile, back in the kitchen, the temperatures have plummeted and I have been craving a few more warming, slow cooked winter meals. Today's recipe is a spicy beef curry, slow cooked and fragrant, with a good bit of chilli grunt, but also a depth and complexity of flavour which means it's not just 'hot'. Don't be put off by the ingredients list below - they are all readily available and not too much of a bother, and as for the curry itself - it takes just half an hour to prepare, then the slow cooking does all the work of breaking the meat down until it is meltingly tender, while the flavours round out and develop. Trust me - it's worth it. If you're planning on watching the rugby tonight, quick go and get the ingredients now - if you give it a good 4 hours it's going to be bloody perfect by kick-off. (And frankly even better for Sunday night leftovers!)

In other news, I don't know if you've caught up on my Instagram stories lately, but if so you might have seen a particularly fetching set of dinnerware loaded into the flash new Fisher & Paykel Dishdrawers in my kitchen. The ceramic dinner set has been hand crafted in celebration of the 20th anniversary of the Fisher & Paykel Dishdrawer - and I am excited to have one of the 21 piece dinner sets to GIVE AWAY. All you need to do is answer here on the blog, in the comments box below - how do you like your curry: mild, medium or turbo-boosted!? The winner will be announced here on the blog and on Facebook on Saturday 15th July, so make sure you check back in to see if you've got a dinner set coming your way!










2 tbsp olive oil
2 onions, chopped
1 tsp black mustard seeds
1/2 tsp cardamom seeds (not pods)
2 tsp cumin seeds
1 tsp garam masala
1 tsp cinnamon
1 tsp turmeric
1-2 tsp chilli powder (1 for medium, 1 1/2 for hot and 2 for full grunt!)
1/2 tsp salt
2 tsp sugar
1 large thumb ginger, peeled and chopped
3 cloves garlic
2 tbsp white vinegar

2 tbsp olive oil
1.5 kilos stewing steak (such as chuck, cross cut or blade), cut into 4cm pieces
425mls coconut cream
1 cup coriander leaves 
Thai fried shallots to garnish
Indian flatbreads, Greek natural yoghurt and basmati rice to serve

Heat the oil in a large heavy-based pot and cook the onion over a gentle/medium for 15 minutes until soft but not coloured. Put all of the spices, sugar, ginger, garlic and vinegar in a small food processor and whiz to combine. Add the cooked onion and whiz again to form a smooth-ish paste.

Heat the second lot of oil in the pot and cook beef over a medium high heat for two minutes. Add the spice paste and cook over a medium heat for another 5 minutes. Add the coconut milk, half cover with a lid, reduce the heat to very low and cook for 3 1/2 hours, stirring occasionally. Remove the lid completely and cook a further 30 minutes. Serve the curry on basmati rice, garnished with coriander leaves and Thai fried shallots for a bit of crunch. Serves 6-8 as part of a curry buffet (!) or 4-6 with blanched green beans on the side. (If possible cook in the first half of the day and gently reheat for half an hour before serving, or even better the day before. It's good whatever way, but extra time keeps rounding out those flavours and making the meat even more tender :) ).

A note on the heat - feel free to add even more chilli if it floats your boat (go wild!) but it's best not to adjust too much until you have tasted the curry after three hours cooking, it needs that much time for the flavours to round out and do their thing :)

To enter the Fisher & Paykel DishDrawer 20th anniversary dinner set giveaway, just comment below, how do you like your curry - mild, medium or turbo-boosted!? Competition available in New Zealand only. The winner must contact me at fromthekitchen@icloud.com by Tuesday 18th July with address and phone contact details so that we can ensure delivery. Good luck :)

68 comments :

  1. Oh it HAS to be turbo boosted - is there really any other way??!

    ReplyDelete
  2. Medium curry - btw loving our brand new Dish drawers !

    ReplyDelete
  3. This looks amazing! Putting this on the menu!

    ReplyDelete
  4. Go the AB's! Looking forward to your cookbook-great read on Stuff! YAY xx

    ReplyDelete
    Replies
    1. Thanks so much chick - and yup - woooo - go the ABs! :)

      Delete
  5. Wow that looks yummo! I can only manage a Medium on the chilli-scale but love a good curry. Cant wait to try this out. Good luck with the book launch. Judith Pratt

    ReplyDelete
  6. My curries are always "Turbo Boosted" for my liking, i usuall split my curry before final "Turbo Boost of Chilli" half for my wife Debs and our son Hayden, my other sons Logan and Zac like it "Hot". This spicy beef curry is one i'll try, have my own receipe but always open to trying new. Yum Love the Curry!

    ReplyDelete
    Replies
    1. Funny you should say that, I've just split a curry for the same reason - hope you like it :)

      Delete
  7. Medium curry for me

    ReplyDelete
  8. I'm a Medium curry eater, (can't cope with blowing my mind & having to put the fire out :-) ) Love the recipe with 2 of my fav ingreds, Garam Masala & Coriander, the Coconut Cream will oh so enrich it, csn't wait to try!!

    ReplyDelete
    Replies
    1. Thanks so much, I hope you give it a try :)

      Delete
  9. I love my curries either medium or turbo boosted! This curry looks amazing, will be amping the chilli up to stave off the cold winter night.

    ReplyDelete
  10. Medium for me looks delicious

    ReplyDelete
  11. Replies
    1. Thanks - if you make this one just start of with 1/2 teaspoon of chilli :)

      Delete
  12. So gonna,make this curry...turbo boosted for hubby and I, although teenage daughter would prefer medium!

    ReplyDelete
  13. Looks delicious! Perfect for a mid winter pick me up. I like my curries medium but that is a very open interpretation when eating out! 🌶

    ReplyDelete
  14. Medium, with a heap of dried chilli flakes as a garnish for me - it saves me having to split a recipe for our little person :)

    ReplyDelete
  15. Oh god I love my curries hot with basmati rice and a garlic naan followed by a cold beer

    ReplyDelete
  16. This looks super yummo ! Will definately have to give it a try (see what I did there ... go the ABs), all puns aside I'm getting braver with my curries and am graduating from med to hot, all the very best with your book Sarah :) Alison

    ReplyDelete
  17. I've got this cooking right now, it smells so delicious, I can't wait to eat it.

    ReplyDelete
    Replies
    1. Hope you enjoyed it Nicole :)

      Delete
    2. This was soooooo good, it will be one of my go to beef curry recipes now. We went the whole hog with the chilli powder 2tspns, just how we like it. Great flavours can't wait to eat the leftovers tomorrow.

      Delete
    3. Yay - that's awesome, thanks Nicole! :)

      Delete
  18. Lol - turbo-boosted is the only way to go considering that I won a chilli-eating contest many moons ago. Those dishes would grace MY new Dish Drawers beautifully!!

    ReplyDelete
  19. Love the sound of this Beef Curry with all those warming spices. Will be watching the game with fingers and toes crossed ��

    ReplyDelete
    Replies
    1. Not quite the result we were after this time!

      Delete
  20. Definitely a mild girl. Can't handle my bottom stinging too much
    , or getting mad sweats. I blame my parents as we never ate SPICY or hot food and now it burns my mouth and I can't eat it. I still love things mild but just not as much of a kick as everyone else. My partner loves it when we order out
    He gets something medium or hot and I can't have any. I bet he does it on purpose.

    ReplyDelete
    Replies
    1. Thanks Rebecca...you could always give it a whirl with no chilli at all! :)

      Delete
  21. Mild for us because I have fussy children! This will be dinner tonight I think, it looks delicious.
    Anna

    ReplyDelete
    Replies
    1. Thanks Anna - maybe try it with 1/2 tsp of chilli first then!? :)

      Delete
  22. Turbo boosted for sure! With this weather I think this lovely curry will be on the menu at ours tonight. Looks amazing, as per usual

    ReplyDelete
    Replies
    1. Thanks so much Rebecca - hope you like it! :)

      Delete
    2. 1 hour into cooking and it is smelling good!

      Delete
    3. Oh yay - I really hope you enjoyed it! :)

      Delete
    4. CONGRATULATIONS REBECCA!!!! You have won the Fisher & Paykel dinner set! Please email me at fromthekitchen@icloud.com so that we can organise delivery of your prize :)

      Delete
  23. Has to be turbo boosted for me - although I love your "full grunt" reference ! Can't wait for your book! Having been in the "sad arse dinner for one" world before, believe me, things can change - for the better - just when you least expect it ...
    Good luck with your book, Sarah. You write from the heart and are not afraid to show vulnerability. Admirable!

    ReplyDelete
    Replies
    1. Thanks so much Jody - I really appreciate it! :)

      Delete
  24. I'm definitely a medium... spicy enough without hiding all the delicious flavour... yum ��

    ReplyDelete
  25. Medium with the occasional turbo! Perfect with a cocktail!

    ReplyDelete
  26. Medium for me. Nom nom nom. Garlic Naan mmmmmmm

    ReplyDelete
  27. Mild as we have kids in the house and they won't eat spicy!

    ReplyDelete
  28. Medium for sure - you have really got me looking into dish-drawers now. Currently struggling with just a sink!! Eva Roe

    ReplyDelete
    Replies
    1. Hi Eva - the make like so much easier, that's for sure!

      Delete
  29. This recipe sounds delicious! Looking forward to making it :) It will be mild so that our baby can have some too.

    ReplyDelete
    Replies
    1. Crikey, perhaps start without the chilli as it has great complexity still without it!?

      Delete
  30. Cassandra Brecht15 July 2017 at 05:19

    I think I need this curry in my life!

    ReplyDelete
  31. Medium hot, I made this last weekend with the beef & then made it this weekend with chicken, think I might try sausages next weekend uuhm wonder how pork will go, this is the best recipe & truly delicious thank you for sharing it, I'll settle fir a cook book I'm in Australia

    ReplyDelete
    Replies
    1. Wow, you have been busy - I'm so glad you enjoyed it! :)

      Delete