A Brilliant Hereford Beef Curry

A rich and warming Beef curry, made with any joint suitable for slow cooking. This is a fragrant and tasty dish, perfect for making in large quantities and entertaining as it can all be done in advance. This dish also freezes very well. Don’t let the number of ingredients put you off it is well worth the effort.

Serve simply with rice; we hope this will become a family favourite.

Ingredients

Beef

800g beef shin/brisket in 4cm cubes

Marinade

  • 5cm cinnamon bark
  • 1 teaspoon cloves
  • 1 teaspoon black peppercorns
  • 1 taspoon ground cumin
  • 12 green cardamoms de-seeded
  • 1 small onion
  • thumb sized piece of ginger
  • 3 tablespoons of tamarind paste
  • 1 teaspoon salt
  • 2 teaspoons of chilli powder (adjust according to taste)
  • ½ teaspoon turmeric
  • 4 tablespoons white wine vinegar

To cook

  • Vegetable oil
  • 2 onions
  • 2 fresh red chillies (optional)
  • 800g chopped tinned tomatoes
  • 200ml water

Method

Marinade

  • Put the dry ingredients into a hot non-stick pan and heat gently for 4-5 minutes until the spices begin to release a fragrance.
  • Remove and put into a spice grinder / pestle and mortar / food processor and grind to a powder.
  • Add the other marinade ingredients to a food processor and blend to form a paste.
  • Use this paste to coat the beef and place in the fridge for 12-24 hours so that the Beef can take on the flavour of the spices and tenderize.

Curry

  • Remove the Beef from the fridge and allow to come to room temperature.
  • Heat a large heavy bottomed saucepan on a high heat. Add the vegetable oil, followed by the sliced onion. Cook until golden then add the beef with its marinade and fry for 5-10 minutes, turning occasionally to allow the beef to brown. (If multiplying this recipe, you will need to do this in batches).
  • Add the chopped tomatoes, chillies and water. Cover and cook for 2-3 hours until the meat is beautifully tender. Check every 30 minutes that the pan is not becoming dry, adding more water if necessary.
  • Serve, alongside rice, naan breads and coriander.