This is the easiest and bestest curry you’ll ever make! You don’t need a thousand spices to make it good. That is why I developed the Secret Spice Co blend, Delhi. I’ve taken my favourite curry recipe and put it in a bag for you so you only have to scoop out a couple of tablespoons and you’re done!
You can use this method described here with any meat really. It’s all about cooking off the spices and onion first, the rest is up to you!
The best curries have the bones cooked in with them and long slow cooking makes the flavour extra rich and tasty. That said, it’s still pretty good done quicker if you cut your meat smaller and choose a tender cut of meat rather than a slow cooking meat. Check my hack on slow cooking to see which cuts need longer to cook.
I usually use osso bucco for my beef curry but chop the meat off the bone and throw them in as well. Gravy beef (osso bucco without the bone!) and beef cheeks are better than chuck steak and brisket IMO but totes up to you.
This dry beef curry is not dry, dry, it's just not super saucy! Make sense? The onions give it plenty of moisture and the longer you cook it, the drier and more intense the spices and flavour become. I love throwing this one straight in the oven and leaving it there for a couple of hours. Keep an eye on it and add stock or water if it dries right out.
Secret Spice Delhi makes a curry super dupa easy to have whipped up in a flash.
I love a lamb or beef curry served with a little sweet mango chutney, raita and a little cauliflower rice (or plain rice if you fancy). This one is perfect scooped up with a pappadam, just read the ingredients on the packet and make your best choice.
In the Healthy Hacks, you'll find my guide to spicing up and cooling down your curries!
