I’m back today with a really handy recipe for beef curry. It’s a slow roast curry which I oven cook in a casserole dish. It’s a handy one to cook on a day off as You can leave it in the oven for hours. I think it’s a great recipe for this time of year when it’s so cold out. This will last a few days if You make a big pot. You can also portion some up and freeze it. Slow cooking makes the meat lovely and tender and brings out all the delicious flavour. Try it and You’ll see.
For the Unislim folks it’s 3 & 1/2 Yums for the whole recipe. I got 5 portions so it’s less than 1 per portion.
Let me know if You make this and as always please share. Thanks for reading.
Love Maria xx
2 packets of lean diced steak. I used the Lidl ones in this recipe.
1 large onion
Red and yellow pepper
1 potato chopped
1 tin of chickpeas
30g of sultanas
3 spoons of vegetable instant gravy
Schwartz hot curry powder
Turmeric, cumin, garam masala, cardamon pods black pepper. Coriander garlic, ginger, chilli powder.
2 oxo beef cubes
Marinate the meat first by tossing in spices and natural yogurt. Mix up turmeric, cumin, garam masala, curry powder & black pepper chilli powder,cardamon pods in natural yoghurt. Toss them in this and leave overnight covered in the fridge.
When You are ready to make your curry. Preheat your oven first and Brown off the meat and onion on a hot frying pan. Get your casserole dish ready by covering the bottom with a small bit of hot water. Add meat to the casserole dish.
In a blender, blend the mango ginger garlic and passata to make a sauce. Add this sauce to the meat with 2 pints of beef stock and Stir well.
Cover and place in the oven at Gas Mark 9 or 200 degrees for the first 20 minutes. Then turn down to Gas Mark 3 or 150 degrees and leave it to cook slowly for 2 hours
After the two hours remove from the oven and add the peppers, chickpeas, peas,peppers , diced potatoes, spinach and 30g of sultanas . Add in the 3 tablespoons of vegetable gravy you can use beef or chicken gravy either. This will thicken the sauce.
Pop the casserole back in the oven for another hour. Gas Mark 3
In the meantime get your rice ready. I made egg fried rice by frying some pre cooked basmati rice with 2 eggs and some soy sauce but You can used boiled either.
I find the best way to cook rice is to just cover it in water and a pinch of salt. Bring to the boil and turn off the heat. Leave it covered for 15 mins or until all the water has absorbed. Then transfer it to a collander and rinse in cold water. This will remove starch and leave it perfect for frying without going soggy. If you don’t want to fry it You can pour boiling water over it to heat it up again.
(The rice tip is one I learned from my favourite Food Blogger Karen from Kenmare Foodie) You’ll find her @kenmarefoodie on snapchat