Harak mas curry

Harak mas curry

Beef curry

By
From
The Complete Asian Cookbook
Serves
8-10
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg stewing steak
1 tablespoon ghee or oil
2 large onions, finely chopped
1 tablespoon fresh ginger, finely chopped
3-4 garlic cloves, finely chopped
4 tablespoons Ceylon curry powder
1 teaspoon ground turmeric
2 teaspoons black mustard seeds
2 teaspoons salt
1 tablespoon vinegar
2 fresh red chillies, seeded and chopped
3 ripe tomatoes, peeled and chopped

Method

  1. Cut the steak into 5 cm cubes.
  2. Heat the ghee in a saucepan over low heat. Add the onion, ginger and garlic and cook until just starting to turn golden. Add the curry powder, turmeric and mustard seeds and cook for 2–3 minutes, stirring regularly. Add the salt, vinegar and beef and stir well to coat. Add the chilli and tomato, cover, and simmer for about 2 hours, or until the sauce has thickened. Serve with rice and other accompaniments. If the sauce is too thin when the meat is tender, cook over high heat, stirring frequently, until reduced.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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