Spicy Beef Curry Recipe

Spicy Beef Curry Recipes

Ingredients :

750g (1.5 lb) lean beef rump, fillet or topside, sliced into 4 steaks

150ml (1/4 pint) red wine

2 tsp garam masala

1 tsp ground mace

1/2 tsp ground cinnamon

4 tbsp vegetable oil

1 quantity curry puree

1 tbsp mild curry paste

175 ml (6 fl oz) milk

2 tbsp ground almonds

2 tbsp desiccated coconut

4 tbsp double cream salt


To garnish -

sprigs of parsley

chopped pistachio nuts

Method :

Beat the beef steaks with a rolling pin or the back of a wooden spoon until they are 5 mm (1/4 inch) thick. Cut each steak in half to give 8 pieces. Place the steaks in a non-metallic dish. Add the red wine and spices and leave to marinate in the refrigerator for up to 24 hours.

Heat the oil in a frying pan or wok and stir-fry the curry puree for 5 minutes. Add the curry paste and mix well. Lift the steaks out of the marinade and add to the pan 2 at a time. Fry the steaks quickly to seal - allowing about 20 seconds on each side.

When all the steaks are in the pan and are brown, add the milk, ground almonds, coconut and the marinade. Simmer for 10 minutes, until the meat is cooked.

Transfer to a warmed serving dish and pour the cream over the top. Garnish with parsley and pistachio nuts.

Serves 4

This dish of marinated beef cooked with milk, almonds and coconut uses a curry paste, which is simply a 'wet' blend of spices - as opposed to a 'dry' blend such as garam masala - cooked with oil and vinegar, which help to preserve them.

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