Delhi Dry Beef Curry
Rated 5.0 stars by 1 users
Category
Meals, Delhi,
Author:
Kimberly
Servings
4-6
Prep Time
10 minutes
Cook Time
2-4 hours
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.
Recipe Note
The best results are from long slow cooking. It all depends how big the chunks of meat are. Lower the temperature if you have more time.
120C for 6-8 hours
140C for 4-6 hours
160C for 3-4 hours
Get my drift?