EDWARD ENTERTAINS WITH EDWARD HAYDEN
THIS WEEK: HOT & SPICY BEEF CURRY
(Serves 6)
I simply love a curry but it is so difficult to get a good one. This recipe is deliciously creamy and as with all curries it tastes even better on the second day. Whenever I serve a curry at home I always serve it ‘self service’ in that I just put everything (curry, rice, chutney, naan bread, yoghurt etc) into the middle of the table and let people just help themselves. This recipe can be very easy multiplied so its perfect for catering for larger numbers.
RECIPE
* 1 1/2 lb/700g stewing beef, cut into chunks
* 3 cloves of garlic, diced
* 1 red chilli, finely diced
* 1 medium sized onion, sliced very thinly
* 1 teaspoon of tomato purée * 2 dessertspoons of mild curry powder
* 1 rounded dessertspoon flour * 1/2 teaspoon of turmeric * 1/2 teaspoon of ground cumin * Pinch ground ginger * 7floz/200ml pouring cream/ coconut milk
* 1 1/2 pints/800ml boiling hot beef stock
* Salt & freshly-ground black pepper
* 10oz/300g vegetables of your choice, You can use most vegetables, I normally use mixed peppers, carrots, mushrooms, mange tout and so on.
METHOD
* Begin by Preparing the vegetables
* Preheat a medium saucepan and add a little oil – not too much, just enough to stop things from sticking.
* Add the sliced beef and cook for a couple of minutes until it is sealed all over.
At this stage season lightly with a little salt and pepper.
* Next add in the sliced onions, diced garlic and chilli (and mixed vegetables if you are using them) and allow them to cook quite gently until they are softened and glazed with the meat juices. This stage should take about 4-5 minutes.
* Now is the ideal time to add in the tomato purée and allow it to coat the meat; this will give the curry a developed taste and flavour as well as helping with the formation of colour.
* Next add the curry powder together with the flour, turmeric, cumin & ginger and allow them to coat all the contents of the pot and to dry up any juices. You will get a wonderfully fragrant aroma in the kitchen at this stage! The beef stock can go in now; allow this mixture to come to the boil then add the pouring cream or coconut milk and allow it to re-boil. I normally reduce the heat at this stage and allow the curry to cook gently for about an hour and a half. It’s important to let it cook for a while to cook out the “gritty” taste of the curry powder.
* Taste and season as required. Serve the curry steaming hot with some freshly-boiled basmati rice and some naan bread. The perfect accompaniment is a cool beer.
Edward’s handy hint:
· If cooking the curry in its entirety on the stove top does not suit you feel free to transfer it into a casserole dish and cook it in the oven on a moderate heat.
If you would like your vegetables a little crunchier feel free to sauté them up on a pan separately and just add to the curry before serving.