Dry Beef Curry
I learnt to make this dry beef curry from Dishoom*, my favourite Bombay restaurant based in London. This dry beef curry is aromatic, spicy and full flavour. The meat is cooked in a fragrant mix of garam masala, turmeric and tomato. It tastes best served with paratha.
- 500 gm beef (cut into cubes)
- Spice mix:
- 1 tbsp black pepper
- 1 tsp fennel seeds
- 2 inch cinnamon stick
- 1 tbsp ground coriander
- 1 clove
- 3-4 curry leaves
- 2-3 dry chillies (or more if you like it hot)
- 2 tbsp oil
- 4-5 curry leaves
- 2-3 dry chillies
- 1/2 red onion (dice)
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tomato (cut into cubes)
- 1 tsp salt
- 1 tbsp turmeric powder
- 1 tsp chilli powder
- Prepare spice mix: Toast all spice ingredients on medium heat for 1-2 mins till fragrant. Once cooled, grind to a fine powder. Use 15 gm of this powder for marinating the beef cubes. Keep the rest in a jar for another use.
- Marinate beef cubes in 15 gm of spice mix for 1-2 hours.
- Add oil to a hot pan.
- Add curry leaves and dry chillies and fry till fragrant.
- Add onion, ginger and garlic and fry till fragrant. Add more oil if mixture looks dry.
- Add chilli powder, turmeric powder and salt.
- Add 2 tbsp of water and fry the mixture until dry.
- Add tomato cubes and fry till tomato softened.
- Add marinated beef and stir to mix well. Fry till oil starts to separate out.
- Add 1 cup of water.
- Bring to the boil. Reduce heat to low. Cover and simmer till the meat becomes tender and the liquid evaporates to a thick curry sauce.
- Top dry beef curry with fried curry leaves and fresh coriander leaves and serve with paratha.
- This recipe is based on Mutton Pepper Fry recipe from Dishoom “From Bombay with Love” cookery book