• Save to your scrapbook
  • Save to your scrapbook

    Rick Stein's British beef raj curry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Rick Stein's British beef raj curry

    • Preparation time: 10 minutes
    • Cooking time: About 1 hour 35 minutes
    • Total time: About 1 hour 45 minutes

    Serves: 4 - 6


    25g butter
    750g chuck steak, cut into 4cm cubes
    2 medium onions, sliced
    15g/3 cloves garlic, crushed
    1tsp mild chilli powder
    1 tsp turmeric
    1½ tsp Garam Masala
    1½ tsp salt
    600ml beef stock
    50g desiccated coconut
    100g sultanas


    1. Melt the butter in a large, sturdy pan over a medium heat. Add the steak, in batches, and fry for a few minutes until browned, then remove to a plate.

    2. Add the onions to the same pan and fry for 10 minutes until softened and golden brown. Add the garlic and fry for 1 minute, then return the meat to the pan, along with any juices on the plate. Stir in the chilli powder, turmeric, 1 tablespoon of the garam masala, and the salt, and cook for 1 minute.

    3. Add the stock, followed by the coconut and sultanas. Bring to a simmer, cover and cook over a low heat for 45 minutes to an hour or until the beef is tender.

    4. Stir in the remaining garam masala and serve.

    Your recipe note

    Edit your recipe note

    Recipe taken from Rick Stein's India, BBC Books (2013)

    Photography James Murphy ©



    Average user rating

    4 stars