Serves: 4 – 6
This is a really great, Colonial-style curry.
The sultanas and coconut speak to the simplicity and innocence of the British influence – and love – of Indian curry. Something that is so wrong that it is right.
This was one of our many Sunday night curries and it’s spicy, sweet, moorish and just so good.
It has to be done with white rice and a glass of vino – we had a Pinot – and done right, it is the best way to end the week and start the next.
Rick Stein remains one of our favourite curry heros and this is why.
750gm chuck steak, cut into 4cm pieces
2 medium onions, sliced
3 garlic cloves, crushed
1 tsp Kashmiri chilli powder
1 tsp ground tumeric
1 ½ tbsp garam masala
1 ⅔ tsp salt
600ml beef stock
50gm desiccated coconut
- Melt the butter in a large, sturdy pan over a medium heat. Add the steak, in batches, and fry for a few minutes until browned and then remove to a plate. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown.
- Add the garlic and fry for one minute, then return the meat to the pan, along with any juices on the plate. Stir in the chilli powder, turmeric, one tablespoon of the garam masala, and the salt, and cook for one minute.
- Add the stock, followed by the coconut and sultanas. Bring to a simmer, cover and cook over a low heat for 45 minutes to an hour or until the beef is tender. Stir in the remaining garam masala and serve.