Spicy Braised Beef
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 35 ozs lean Beef (e. g. braising steak)
- 2 onions
- 2 cloves garlic cloves
- 1 ½ inches freshly grated ginger
- 2 red chili peppers
- 2 Tbsps clarified butter
- 1 Tbsp Curry powder
- 2 tsps Cumin
- 1 small Cinnamon stick
- 1 cloves
- 4 ripe Tomatoes
- ½ bunch fresh cilantro
- salt
- freshly ground peppers
- ⅔ cup Yogurt
- To serve
- Basmati rice
Product recommendation
Serve the curry with basmati rice and the remaining yoghurt.
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Peeler, 1 Large knife, 1 Tablespoon, 1 Pot, 1 Whisk, 1 Measuring cups, 1 Nutmeg grater, 1 Wooden spoon, 1 große Casserole dish (30x21 cm), 1 Brush, 1 Sieve
Preparation steps
1.
Cut the meat into cubes. Peel and finely chop the onions and the garlic. Peel and finely chop the ginger or grate. Slit the chilli pepper in half and remove the seeds. Finely chop the chilli.
2.
Heat the clarified butter in a large pan. Fry the meat until nicely browned on all sides, then remove from the pan (you may want to do this in batches). Now sauté the onions, garlic and ginger for 5 minutes, stirring constantly. Add the curry powder and some of the chilli. Finely grind the cinnamon, cumin and cloves in a mortar, add to the pan and fry for a further 1 minute. Now place the beef back into the pan, including any juices that may have been released. Pour in about 300 ml of water, cover the curry with a lid and simmer gently for about 30 minutes over a low heat. Add a little more water if required.
3.
In the meantime, make a slit in the top of each tomato. Place the tomatoes into boiling water, then immediately into cold water and remove the skin. Dice the tomatoes. Add to the curry and simmer for a further 30 minutes.
4.
In the meantime wash and finely chop half of the coriander. Stir about 2 - 4 tablespoons of yoghurt and the chopped coriander into the curry. Season to taste with salt and pepper, garnish the curry with a few fresh coriander leaves and chilli flakes and serve.
