Iron Road Beef Curry By Rachael Bullous

Marinate For The Beef

400g diced beef

1/2 cup of Greek yogurt

1tsp garlic paste

1tsp ginger paste

Curry:

2 tbs Ghee/veg oil (if you want)

1 large Spanish onion finely diced

1/2 cup tinned chopped tomatoes

1tsp coriander

1/2tsp turmeric

1tsp kashmiri chilli

1tsp black pepper

1/2tsp salt to taste

1tsp basaar

1tbs kasuri Methi

Pinch of garam masala once cooked

Water

1tsp curry powder

Method:

So I marinated the beef in the marinate sauce whilst that was marinating I started to prep my curry base.

I heated up the Ghee and added the onion, once the onion had a light brown colour to it. I added all the powders stirred them in making sure not to burn the spices. Once onions was fully coated. I added the tomatoes and stirred it through thoroughly.

It was very thick so I added 1cup of water (I like it watery) depending on your thickness you add as little or as much as you like. Once the oil raised. I added the marinated beef stirred through and popped the lid on. I realised I added too much water so cooked it without the lid on till it became the consistency I liked 😁.

I added the methi stirred it through and turned the heat off. Popped the lid on and left it over night. If you want to eat it straight away add that Pinch of Garam masala.