Beef Curry

Serves 4

2 tbsp oil 

500 g diced braising steak 

1 tbsp butter 

1 large onion, chopped 

2 garlic cloves, crushed 

1 thumb sized piece of ginger, finely grated 

¼ tsp hot chilli powder 

1 tsp turmeric 

2 tsp ground coriander 

3 cardamom pods, crushed 

400 g can chopped tomatoes 

300 ml Beef Bone Stock

1 tsp sugar 

2 tsp garam masala 

2 tbsp double cream

½ small bunch coriander, roughly chopped 

Naan bread or rice, to serve

Method

First, heat one tablespoon of oil in a casserole pot over medium-high heat. Season the beef and fry it in the pot for 5-8 minutes, turning halfway with a pair of tongs, until it's evenly browned. Then, set it aside on a plate.

Next, heat the remaining oil and butter in the pot and add the onions. Fry them gently for 15 minutes or until they turn golden brown and caramelized. Add the garlic, ginger, chili, turmeric, ground coriander, and cardamom, and fry for two more minutes. Tip in the tomatoes, stock, and sugar, and bring it to a simmer.

Add the beef, put a lid on the pot, and cook it over low heat for 1 ½ to 2 hours or until the meat becomes tender and starts falling apart. For the last 20 minutes of cooking, remove the lid.

Finally, stir in the garam masala and cream (if using), season to taste, scatter over some coriander, and serve the curry with naan bread or rice.