Spicy Beef Curry with Rice
Recipe by Graham
Curry is one of those dishes that can be made in larger quantities, since it freezes well and can quickly be reheated in a pan or microwave. You will soon discover your own preference regarding the strength of your curries. This recipe is for a medium strength curry which you can adjust as necessary with more or less curry powder.
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Spicy Lamb Chops Ingredients for Spicy Beef Curry with Rice
Currently displaying quantities in US Imperial Measurements
How to Cook Spicy Beef Curry with Rice
- Place the duck fat or oil in a frying pan and add the beef. Fry gently for three or four minutes, stirring, to lightly brown the meat. Remove from the frying pan with a slotted spoon, and place into a large saucepan, leaving the surplus juices in the frying pan.
- Peel and roughly chop the onion and fry gently in the meat juices for about 10 minutes until it softens. Turn the onion occasionally whilst frying and add a little more duck fat (oil) if required. Remove from the pan with a slotted spoon and add to the beef in the saucepan.
- Put the tomatoes (with the juice), plus the curry powder, sultanas, garlic, paprika and dried ginger into the pan with the beef and onions. Bring the mixture to the boil then immediately turn down the heat, cover and simmer for 30 minutes, stirring from time to time to prevent the contents sticking to the bottom of the pan. Add salt and freshly ground pepper to taste
- While the curry is cooking, you can prepare the rice according to the instructions on the packet (usually boiled for about 15-20 minutes). To serve, place the cooked rice around the edge of a plate (like a large doughnut - with a hole in the middle!). Spoon the curry into the middle so it is 'surrounded' by rice.
- This is one of those dishes than benefits from being left standing! By all means leave it to cool and then reheat it the following day... the flavour just oozes out!
GRAHAM'S HOT TIP:
By all means use fresh ginger instead of dried powder if you wish to add a great fresh spicy taste to the meal. Buy the smallest piece of ginger possible since it doesn't keep very long. Remove the skin with a sharp knife and chop very finely. Allow about 1 teaspoon of ginger for each 8oz (225g) of meat.
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