Nisha Katona's beef curry
Nisha Katona is back in the kitchen to put some spice into our Tuesday. Today she’s showing us how to rustle up a simple midweek beef curry using just four spices.
Beef curry
Serves 4- 6
Prep time 10 min
Cook Time about 2 hours
Ingredients
80ml vegetable oil
2 large white onions, medium diced
5 cm ginger, peeled and grated
5 garlic cloves, peeled and grated
2 tbsp garam masala
2 flat tsp ground cumin
4 star anise, whole
1 tsp ground turmeric
½ tsp chilli powder
750g diced beef (cubes should be approx 2.5cm or larger)
400g tin chopped tomatoes
350ml water
2 tsp salt
1 tsp brown sugar
2 medium sized, waxy potatoes, quartered
For garnish
Handful of chopped coriander
2 tbsp pomegranate seeds
Ginger batons
*Serve with cooked basmati white rice
Method
1. Put the vegetable oil in a large, heavy-based saucepan and set over a medium high heat. When hot, add the diced onion, ginger, and garlic, and cook for 8 minutes until they are golden brown
2. Stir in the garam masala, cumin, star anise, turmeric and chilli powder and fry for 30 seconds
3. Add the diced beef and fry until it starts to brown, stirring well
4. Next, stir in the chopped tomatoes, water, salt and sugar and bring up to a lively simmer for 5 minutes, then partially cover and simmer gently on the hob (or place in the oven at 150C, gas mark 2) for around 2 hours until the beef is tender and giving. Add the quartered potatoes 45 minutes before the end of the cooking time, so they are still firm but soft
5. Add more water to loosen to your taste before serving with cooked basmati white rice. Garnish with chopped coriander, pomegranate seeds and ginger batons.