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Fiery beef & beer curry
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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.
Typical values per serving:
This recipe was first published in October 2018.