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.

INGREDIENTS

• 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

METHOD

1. 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.
2. Marinate beef cubes in 15 gm of spice mix for 1-2 hours.
3. Add oil to a hot pan.
4. Add curry leaves and dry chillies and fry till fragrant.
5. Add onion, ginger and garlic and fry till fragrant. Add more oil if mixture looks dry.
6. Add chilli powder, turmeric powder and salt.
7. Add 2 tbsp of water and fry the mixture until dry.
8. Add tomato cubes and fry till tomato softened.
9. Add marinated beef and stir to mix well. Fry till oil starts to separate out.
10. Add 1 cup of water.
11. 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.
12. 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