Delhi Dry Beef Curry
Kimberly
4-6
10 minutes
2-4 hours
Meals, Delhi,
This flavour of this curry is intensified by not having much sauce. Perfect served with vegetables or a fresh salad, yoghurt and pappadams.
It doesn't look so pretty but the flavour is sensational! Tart it up with some raita, fresh coriander and some colourful vegetables.
Ingredients
1-1.5kg Boneless beef like cheeks, gravy beef or chuck
4 brown large onions roughly chopped
3 cloves of fresh garlic, not essential but bloody good!
- 1-2 teaspoon of unrefined salt
2 tablespoons of Delhi Secret Spice
2 tablespoons of ghee or coconut oil (see ghee recipe for budget version)
Directions
Look below in the notes for oven temperature and times.
Place the onions, salt and Delhi in a food processor or blender and blitz into a paste
- Warm the ghee in a heavy based pot on a moderate heat
- Add the onion mix to gently fry off, stirring frequently until the raw onion smell goes away
- Add the meat and stir to coat and brown slightly. Add more ghee if it’s sticking
- Pop a lid on and warm through for 10 minutes
Reduce the heat, place in the oven and cook until tender stirring occasionally (approx one hour if small diced)
- Taste for salt and spice and add more if you need
- Serve with Cauli rice and a veggie curry or salad.
