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    Fiery beef & beer curry

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    Fiery beef & beer curry

    • Preparation time: 15 minutes + marinating
    • Cooking time: 90 minutes to 105 minutes
    • Total time: 13/4 hours - 2hours + marinating

    Serves: 4 - 6


    2 x 400g packs diced braising steak 
    180g jar Cooks’ Ingredients Madras Paste
    2 tbsp ghee or vegetable oil
    4 essential Waitrose Green Peppers, deseeded and cut into strips
    3 onions, sliced
    3 cloves garlic, crushed
    2 tbsp Bart Yellow Mustard Seeds
    1 Knorr Beef Stock Pot
    3 tbsp tomato paste
    500ml Cobra beer
    2 x 250g packs Tilda Pure Basmati Rice


    1. Put the beef in a bowl with 3 tbsp of the curry paste. Mix well, cover and leave to marinate for 30 minutes, or in the fridge for up to 3 hours.

    2. Heat 1 tbsp of the ghee or oil in a wide flameproof casserole or large saucepan and fry the beef in batches until lightly browned. Lift out onto a plate. Add the peppers and onions to the pan, and fry, stirring frequently, for 5 minutes. Stir in the garlic and mustard seeds, and fry for
    a further 2 minutes.

    3.Return the beef to the pan with the remaining curry paste, stock pot, tomato paste and beer. Mix well and bring to a gentle simmer. 

    4. Cover with a lid and cook on the lowest heat for 1¼-1½ hours until the beef is very tender and cooked through. Season. Heat the rice according to the pack instructions and serve with the curry.  

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