This tasty beef curry is quick and easy to prepare - which is always a bonus, especially on a busy day !Nothing beats a good curry – especially on a cold, drizzly day (which we’ve been having plenty of here lately !) Sometimes though, curries can take ages to prepare (& I believe that they always taste better if left to ‘rest’ for a day rather than eating them on the day they are made) but if you’re looking for a quick & tasty curry that can be knocked up in an hour or so, then this is the perfect recipe for you to try -:
Easy Beef Curry (adapted from the book “The Personality of Meat” compiled by Gay Oliva, 1968)
Oil for frying
2 cloves Garlic, finely chopped
2 Red Chillies, without seeds & finely chopped
2 Onions, chopped
1 tbsp Curry Powder (or, to taste)
500 gm (1 lb) Beef flank, cut into cubes
4 Tomatoes, peeled & sliced
1 cup Water (250 ml’s)
Salt to taste
Juice of one Lemon
Fry the garlic, chillies & onions in the oil for around 5 minutes. Add the curry powder & stir well, frying for another 5 minutes or so. Add the beef and stir well, cooking for a further 10 minutes & until the beef starts to brown. Next, add the tomatoes and the water. Cover the pan & bring the mixture to the boil, then simmer until the meat is tender. By this time the liquid should have thickened. Add the salt and lemon juice and simmer for a few more minutes before removing from the heat and serving hot on a bed of basmati (or other) rice. This curry is great served with sliced banana, chutney and sambals (finely chopped tomato, onion, green pepper & cucumber).
Easy Beef Curry (adapted from the book “The Personality of Meat” compiled by Gay Oliva, 1968)
Oil for frying
2 cloves Garlic, finely chopped
2 Red Chillies, without seeds & finely chopped
2 Onions, chopped
1 tbsp Curry Powder (or, to taste)
500 gm (1 lb) Beef flank, cut into cubes
4 Tomatoes, peeled & sliced
1 cup Water (250 ml’s)
Salt to taste
Juice of one Lemon
Fry the garlic, chillies & onions in the oil for around 5 minutes. Add the curry powder & stir well, frying for another 5 minutes or so. Add the beef and stir well, cooking for a further 10 minutes & until the beef starts to brown. Next, add the tomatoes and the water. Cover the pan & bring the mixture to the boil, then simmer until the meat is tender. By this time the liquid should have thickened. Add the salt and lemon juice and simmer for a few more minutes before removing from the heat and serving hot on a bed of basmati (or other) rice. This curry is great served with sliced banana, chutney and sambals (finely chopped tomato, onion, green pepper & cucumber).
