Curry Beef Recipe
Is carnival Monday and I eh too long reach home from jouvert but I taking the time to post this recipe so I hope you appreciate the effort and dedication. Now this is not a recipe for the curry beef that you buy in your favorite roti shop. This is my personal curry beef recipe. As usual I have a select combination of aromatics, herbs and spices that give this dish a distinct flavour profile we building real flavors here so this recipe calls for a lot of different things.
Ingredients:
- 3lbs fresh beef
- Two medium onions diced
- 9 cloves garlic minced
- 2″ piece of ginger minced
- 1 scotch bonnet pepper chopped finely
- 4 tomatoes diced
- 4 stalks chives finely chopped
- 4 chadon beni leaves finely chopped
- 4 tbsp curry powder
- 10 curry leaves
- 2 bay leaves
- 1 cinnamon stick
- 1 tbsp whole geera
- 1 tbsp coriander seeds
- 1 tbsp cardamom powder
- 6 whole cloves
- 4 tbsp olive oil
- 6 – 9 cups water
- salt & black pepper to taste
Method:
- Saute onions in olive oil until translucent
- Add garlic, ginger & pepper then saute for 1 minute on medium heat
- Add whole geera, coriander seeds then saute for 1 minute
- Add curry powder, tomatoes, curry leaves and cardamom powder then season with salt and black pepper to taste
- Add one cup of water to mixture then cook for 5 minutes until mixture becomes a thick paste
- Add cloves, bay leaves and cinnamon, combine well
- Add fresh beef and toss making sure to coat all pieces with the curry mixture
- Cover and allow to simmer for 8 on medium heat
- Add 6 cups of water and reduce heat to low, simmer for 3 hours. Check water level halfway through cooking process and top up with additional water if neccessary
- Turn off heat when beef is fork tender
- Toss with fresh herbs
- Serve and enjoy
