Recipe

Braised beef curry with dhal

A rich braised beef curry that will melt in your mouth; served with dhal.

Jul 31, 2010 2:00pm
  • 2 hrs 45 mins cooking
  • Serves 8
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Ingredients

Braised beef curry with dhal
  • 1 tablespoon peanut oil
  • 2 brown onions (300g), chopped coarsely
  • 2 clove garlic, crushed
  • 1 fresh small red thai chilli, chopped finely
  • 1 tablespoon grated fresh ginger
  • 2 teaspoon garam masala
  • 2 tablespoon ground cumin
  • 2 tablespoon ground coriander
  • 2 teaspoon hot paprika
  • 4 cardamom pods, bruised
  • 3 cinnamon sticks, broken
  • 2 cup (500ml) water
  • 2 kilogram beef chuck steak, diced into 2cm pieces
  • 3 cup (750ml) beef stock
  • 1/2 cup (125ml) coconut milk
  • 1/3 cup chopped fresh coriander
  • 3 cup (600g) red lentils

Method

Braised beef curry with dhal
  • 1
    Heat oil in large saucepan; cook onion, garlic, chilli and ginger, stirring, until onion is soft. Stir in spices; cook, stirring, until fragrant.
  • 2
    Gradually stir ¼ cup (60ml) of the water into onion mixture until it forms a paste; cook, stirring, 2 minutes. Add beef; stir to coat in paste.
  • 3
    Add stock and the remaining water; bring to the boil. Reduce heat; simmer, covered, stirring occasionally, 1½ hours or until beef is tender.
  • 4
    Add coconut milk; simmer, uncovered, about 30 minutes or until thickened slightly. Discard cardamom and cinnamon. Stir in coriander.
  • 5
    Meanwhile, cook lentils in medium saucepan of boiling water, uncovered, about 10 minutes or until tender; drain.
  • 6
    Serve curry with lentils.

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