Un curry indian tradițional intens și picant cu bucăți de vită fragede. Culoare vibrantă, arome puternice și o textură perfectă pentru iubitorii de curry.
Ingrediente
Instrucțiuni
- 1
Salt beef: Toss beef in salt.
- 2
Check spiciness of kashmiri chilli powder and adjust if desired. See Spiciness Note below.
- 3
Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.
- 4
Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)
- 5
Preheat oven to 190°C/375°F (170°C fan).
- 6
Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.
- 7
Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.
- 8
Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
- 9
Add beef: Add beef and curry leaves, stir then bring to boil.
- 10
Slow cook: Cover with a lid, then place in the oven for 2 hours or until beef is fall apart tender and the sauce has darkened in colour and thickened. (See Note 7 if sauce hasn't reduced enough).
- 11
Serve: Garnish with coriander, then serve over basmati rice with a side of naan!
Retete similare
Evaluare comunitate
1.0 / 5.0Nutriție per porție~ estimat
830
kcal calorii
—
g proteine
—
g carbohidrați
—
g grăsimi
Per porție (4 porții în total)
Rețeta originală
recipetineats.com