This beef curry with sweet garden peas borrows some flavours from a keema but is a big hearty but really simple introduction to Indian flavours.
Beef Curry With Peas.
This beef curry with peas is far from being one of my “authentic” Indian curries. It is a pretty simplified curry that that leans heavily on a few Indian spices.
The great news about that is that this dish is easy to make from a fairly small pantry of spices. With only fenugreek being a little more challenging to find.
You could omit the fenugreek if it is impossible to find or sub for some fenugreek leaves if you are lucky enough to find them more readily available.
Naturally, the flavour will be different but it will still be delicious.
There are definite nods in this beef curry recipe to Keema Matar which is typically a minced mutton or lamb dish with peas.
The peas here are so important, those little explosions of sweet juiciness contrasted with the spice make the dish.
Beef Curry Recipes.
Beef is not as unusual in Indian recipes as is often perceived.
It also works really well, the bold flavour allows spices to be used a little more freely whilst maintaining the flavour of the meat.
As far as I am concerned the flavour of the core ingredient in a curry is just as important as the curry spices.
The use of meats or vegetables with a bolder flavour facilitates that aim.
If you want something a little left-field then try a Beef Rendang, a delicious spicy curry style dish from Indonesia.
What Cut Of Beef To Use In Beef Curry.
The first thing you want to look at is how long the beef curry cooks for.
In this recipe, we are looking at a couple of hours. That permits you to use a cheaper cut of beef and my favourite is shin or shank of beef!
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 so really needs a couple of hours to cook. But the great thing about that is that these break down and help thicken and enrich any sauce or gravy that the beef is braised in.
I know that I always recommend this curry is served with a naan bread. So this time I will recommend…
Naan bread, are you daft? That thick and unctuous gravy is begging for naan bread!
- 50 g Ghee, Sup for cooking oil
- 400 g Beef Shin, Cut into 2.5cm Cubes
- 150 g Onion, Medium dice
- 1 Tsp Kashmiri Chili Powder
- 1 Tsp Turmeric Powder
- 1/2 Tsp Ground Cumin
- 1/8 Tsp Ground Fenugreek
- 1 Tbsp Garam Masala
- 1 Tbsp Tomato Paste
- 150 ml Tomato Passata, Tomato Sauce in the US
- 100 g Peas, Fresh or frozen are fine
- Salt to Taste
- Heat the ghee over a medium high heat in a heavy bottomed pan and brown the beef in batches.
- When the beef is browned set aside and add in the onions and cook for about 5 minutes, then return the beef to the pan and reduce the heat to medium.
- Stir in the chili powder, cumin, fenugreek, garam masala and cook out for a minute to allow the spices to become fragrant.
- The add in the tomato paste and tomato passata and stir, then cover and cook over a low heat for an hour and 40 minutes, now its the ideal time to add salt to taste.
- Remove the lid for the final 20 minutes of cooking and allow the 'gravy' to thicken up.
- 2 minutes before dishing up add in the garden peas and bring to temperature, if using frozen stretch this out to 4-5 minutes before serving.
I step away from basmati rice on this and serve with a nutty wholegrain rice, but basmati will be just as good.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 992 Total Fat: 73g Saturated Fat: 32g Trans Fat: 0g Unsaturated Fat: 34g Cholesterol: 238mg Sodium: 762mg Carbohydrates: 27g Fiber: 8g Sugar: 11g Protein: 59g