05-10-2022
Created by our development chef, this warming Beef Curry is the ideal choice for those cold Winter evenings. Serves 4-6.
Ingredients
Beef Marinade
- 800g Diced Beef
- 1.5 tsp Ground Cumin
- 1.5 tsp Ground Turmeric
- 1.5 tsp Ground Coriander
- 1.5 tsp Garam Masala
- 1 tsp Salt
- Splash of Water
Curry Sauce
- 3 tbsp Oil
- 1 Large Onion Diced
- 1.5 tsp Black Mustard Seeds
- 3 Garlic Cloves - Grated
- Thumb size piece of Peeled Ginger - Grated
- 1 Cinnamon Stick
- 2 Bay Leaves
- Half tsp Smoked Paprika
- 1 tsp Ground Turmeric
- 1 tsp Ground Coriander
- 1.25 tsp Ground Cumin
- 1.25 tsp Garam Masala
- Quarter tsp Cayenne Pepper
- 40g Tomato Puree
- 1 Beef Stock Pot / Cube
- 400g Tin Chopped Tomatoes
Keema Flatbread
- 150g Self Raising Flour
- 150g Natural Yogurt
- Half tsp Salt
- Quarter tsp Baking Powder
- 140g Beef Mince
- 10g Tomato Puree
- Half tsp Ground Turmeric
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1 tsp Garam Masala
- 30g Melted Butter
- Finely Chopped Fresh Coriander
Method
Beef Curry- Place all the marinade ingredients together in a bowl and mix well. Add the Diced Beef and coat with the marinade before covering and leaving in the fridge for an hour or overnight.
- Heat a suitably sized heavy based pan over a medium high heat. Add 2 tbsp oil and sear the beef (in 2 batches) until browned. Remove the beef from the pan and set aside.
- In the same pan, add the remaining 1 tbsp oil and add the diced onion. Cook gently for 5 minutes until they begin to go translucent then add the mustard seeds and fry for a further 2 minutes.
- Add the grated garlic and ginger to the pan with the cinnamon stick and bay leaves and cook for 2 minutes. Add all the dry spices and cook gently for 10 minutes until the spices don't feel grainy when tasted. When not stirring, please keep a lid on the pan.
- Add the tomato puree and beef stock pot (or crumbled stock cube) and cook for 5 minutes.
- Add the chopped tomatoes, then fill up the empty tin with water and also add to the pan. Stir well and cover.
- Cook on a low heat for 2 hours, stirring occasionally - remove the lid for the last 10 minutes of cooking, or until the desired sauce consistency is reached.
Keema Flatbreads- Mix together the self raising flour, natural yogurt, salt and baking powder to form a dough. Divide into 6 equal balls, cover and keep to one side. This can be quite a sticky mix so additional flour may be needed.
- For the Keema filling, mix together the beef mince, tomato puree, dry spices, salt and fresh coriander and again divide into 6 equal balls.
- Take 1 of the dough balls and slightly flatten, place a Keema ball on top and enclose with the dough ball. Repeat for the remaining 5 balls of each.
- With a rolling pin, lightly roll out the flatbreads on a well-floured surface until approx 2mm thick. Score a few marks in to each flatbread otherwise they will puff up like a balloon!!
- Place a griddle pan on a high heat, and cook each flatbread for 2 minutes on each side, turning with tongs.
- Remove from the pan and brush with melted butter before serving.
Enjoy!