Beef Curry

Beef Curry

If you like a bit of spice in your curry, this is the one for you!
ServesPrep / Cooking TimeDifficulty
2 1hr 1

This recipe uses wonderful spices and seeds which really give it a deep flavour and a bit of heat.



For the curry paste

1 tbsp rapeseed oil
1tbsp Worcestershire sauce
1tsp turmeric
1tsp Garum Masala
1tsp cumin seeds
1tsp coriander seeds
1 star anise
1tsp cardamon pods
½ cinnamon stick
1 large onion, chopped
4 garlic cloves chopped
2 piece fresh ginger, grated

For the Meat

2tbsp rapeseed oil
750g sirloin steak cut into equal 1 sized cubes
325ml beef stock made up of 1 Knor beef paste and hot water
1tsp soft brown sugar
Good pinch of sea salt


  • Take a large deep frying pan and heat up until hot.
  • Dry fry the cumin seeds, coriander seeds, cinnamon stick, star anise and cardamom pods, moving the seeds around so not to burn.
  • When coloured, tip the seeds, along with the rest of the curry paste ingredients into a food processor and blitz until you get a coarse paste.
  • Add the oil to the same pan and gently fry the paste, stirring and cooking for 5 minutes, over a gentle heat.
  • Add the steak and coat with the paste, then continue to cook for a further 5 minutes.
  • Add the stock and the brown sugar and bring to simmering point.
  • Cover the pan with a lid and continue to simmer for 35 minutes or until the steak is tender.
  • Serve on a bed of Basmati rice with a cucumber raita on the side and a naan bread.
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