This simple beef curry borrows flavours from a classic Indian keema curry but uses a cheaper cut of meat and slowly simmers it on the stovetop.
Indian Curry With Peas.
This curry with peas is far from being one of my “authentic” Indian curries. It is stripped back and simplified but still absolutely delicious!.
The great news about that is that this dish is easy to make from a fairly small pantry of spices.
There are definite nods in this recipe to Keema Matar which is typically a minced mutton or lamb dish with peas.
Beef is a wonderful meat to use in a curry because it has a big flavour. That means that it stands up well to big spices and still plays a part in the dish.
As much as I love a good chicken curry, the simple truth is that the flavour of the chook is often completely hidden.
The peas in this recipe are so important, they add little explosions of sweetness that balance the dish.
What Cut Of Beef To Use.
The recipe here calls for a stewing beef and in reality that refers to a whole slew of cheaper cuts of meat.
Shin of beef is a very un-loved piece of meat. It has not gained the popularity that some of the cheaper cuts of meat have picked up in recent years.
That makes it really affordable and it is also packed full of flavour.
It is a piece of meat with lots of connective tissue, this breaks down and help thicken and enrich any sauce or gravy.
Neck, is also really good although less common to find but any form of braising steak will work well.
I sometimes feel like a stuck record when I recommend a naan bread as a side for a curry. So this time I will recommend…
Naan bread! Are you daft? That thick and unctuous gravy is just begging for naan!
I do however like this curry with wholegrain brown rice rather than plain basmati.
But if you wanted to do something really different a side of my roasted Bombay potatoes is great with this… with naan of course!
- 2 Tbsp Cooking Oil
- 350 g Stewing Beef
- 150 g Onion
- 4 Cloves Garlic
- 1 Tsp Kashmiri Chilli Powder
- 1 Tsp Turmeric Powder
- 1/2 Tsp Ground Cumin
- 1/4 Tsp Ground Fenugreek
- 1 Tbsp Garam Masala
- 1 Tbsp Tomato Paste
- 150 ml Tomato Passata
- 100 g Peas
- Salt to Taste
- Cut the beef into a 2cm dice.
- Dice thin onion into a 5mm dice.
- Chop the garlic as finely as you can.
- Heat the oil over a medium high heat in a heavy bottomed pan.
- Brown the beef taking care not to overcrowd the pan.
- When the beef is browned set aside
- Add the onions to the pan and cook for 5 minutes stirring occasionally.
- Return the beef to the pan and add the garlic.
- Reduce the heat to medium.
- Stir in the chilli powder, cumin, fenugreek, garam masala and cook for a minute to allow the spices to become fragrant.
- Pour in the tomato passata and tomato paste and stir.
- Season with salt to taste then add a lid.
- Reduce the heat to low and cook for 1 hour and 40 minutes.
- Remove the lid and turn the heat up just a little and reduce the gravy down for the final 20 minutes.
- Stir in the frozen peas for the last 2-3 minutes of the cooking time.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 756Total Fat: 50gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 153mgSodium: 428mgCarbohydrates: 25gFiber: 6gSugar: 9gProtein: 52g