British Beef Raj Curry
Aromatic spices infuse tender chunks of beef, cooked in a rich and flavorful broth, accented with sweet sultanas and coconut. This hearty and comforting curry is perfect for a cozy dinner on a chilly evening.
— Constant Cookbook
Ingredients
- 25g/1oz butter
- 750g/1lb 10oz chuck steak
- 2 medium onions
- 3 garlic
- 1 tsp Kashmiri chilli powder
- 1 tsp ground turmeric
- 1½ tbsp garam masala
- 1½ tsp salt
- 600ml/20fl oz beef stock
- 50g/1¾oz desiccated coconut
- 100g/3½oz sultanas
- choose from: Bombay duck (or any dried, salted fish such as dried anchovies, available from Asian shops), apple chutney
Instructions
- Melt the butter in a large, sturdy pan over a medium heat. Add the steak, in batches, and fry for a few minutes until browned and then remove to a plate. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown.
- Add the garlic and fry for one minute, then return the meat to the pan, along with any juices on the plate. Stir in the chilli powder, turmeric, one tablespoon of the garam masala, and the salt, and cook for one minute.
- Add the stock, followed by the coconut and sultanas. Bring to a simmer, cover and cook over a low heat for 45 minutes to an hour or until the beef is tender. Stir in the remaining garam masala and serve.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4-6
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