BEEF CURRY SAUCE

BEEF CURRY SAUCE

Beef Curry Sauce

This is a delectable beef curry sauce with a slightly creamy texture and a wonderfully aromatic fragrance from the use of Garam Masala spice. This curry origins are from the southern and southeast Asian cuisines.
Curry simply means any dish which has a richly spiced sauce cooked with meat and/or vegetables.
Indian curry is one of my favorite go to sauce and the the beef can be substituted with chicken, shellfish or fish and a combination of different vegetables as desired. This is a wet curry because am using coconut milk and warm water; to make a dry variation use limited amount of liquid.
Am using garam masala spice which is a common Indian spice; components of the mix are toasted, then ground together. A typical Indian version of garam masala contains: bay leaf, cloves, black and white peppercorns, nutmeg, cumin, mace, ginger, cayenne, allspice, fennel, cinnamon etc.
You can find the garam masala at any food store in the spice section; I purchase mine at Spar Mall in Port Harcourt, Nigeria.

 TOTAL TIME - 60 minutes
 Prep 20 min
 Cook 40 min

INGREDIENTS

• 1kg beef cut into big chunks or as desired
• 1 tsp ground turmeric
• 2 tbsp garam masala
• 1 small tin tomatoe puree
• 4 cloves garlice, peeled and coarsely chopped
• 1 Inch root of ginger, peeled and coarsely chopped
• 2 fresh green chillies
• 1 large onion
• 1 tsp parika
• 1 tsp salt or to taste
• 4 tbsp olive oil
• 1 cup coconut milk
• 3 cups warm water

METHOD OF PREPARATION

1. Trim off any fat from the meat, wash and dry on absorbent paper and cut into big chunks or as desired.
2.  Place ginger, garlic, green chillies and half onion in electric blender and blend until fairly smooth. Chop remaining onion finely.
3. Pour olive oil in cooking pan over medium heat and fry chopped onion, adjust heat to low and add paprika, turmeric, 1 tbsp garam masala spice from the specified amount . Stir and fry for 2-3 minutes.
4. Now add the liquidised ingredients and fry for 10 - 12 minutes, stirring frequently. if during this time the spices tend to stick to the botton of the pan, sprinkle with about 1 tspn of water at a time as when  necessary.
5. Add the meat and adjust heat to medium high. Fry for 4-5 minutes stirring constantly.
6. Add the tomato puree, salt, coconut milk and water, stir and mix, bring to the boil, cover  and simmer for 35 minutes or until the meat is tender. Stir occasionally during the first half of cooking time, but more frequently towards the end to ensure that the thickened gravy does not stick to the bottom of the pan.
7. Add remaining garam masala, stir properly and remove from heat and serve hot or warm as desired.

 SERVING IDEAS - Serve with Plain Boiled Rice, Quinoa, Bread or Paratha.

Bon Appetit 

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