I think I’m on some kind of curry marathon at the moment. I can’t get enough of the stuff. And beef curry is something I adore, especially when combined with my all time favourite carbohydrate, sweet potato. Together we have a delicious beef and sweet potato curry that’s perfect for a week night supper or for a special having friends over kind of occasion.
Now recently I have lost a fair amount of weight, and the eagle-eyed amongst my instagram followers have been hot on the trail, asking how and why and if everything is okay. To reassure you, I am not ill. I have had a very stressful couple of months which I will tell you all about soon. The weight loss is I think a combination of stress, not sleeping and then, if I am honest, a bit of a loss of appetite. Now this is not something that has ever happened to me before. I have always found it very hard to lose weight I’ve tried everything over the years. This time I have gone from a good (read: large) size 14 over Christmas to a regular size 12. In fact two of my size 12 jeans are loose. I am under no illusions. I know that my love of eating vast quantities will return, but for now I am trying to see the bright side of a few bad months – that my jeans are looser and I can rediscover some of my old pre baby wardrobe. And the thing is, once you lose weight and get smaller, your appetite reduces. (This was news to me, obvious as it sounds). So much so that I was out last week and found myself leaving the brioche bun that encased my burger. I used to sneer at women who did this. A bit like my feelings for women who order a Happy Meal at McDonalds. Now I get it. Being full to the point of wanting to vomit is not actually that enjoyable. Who knew.
Back to the recipe – here she is. I hope you enjoy it. Freezes well of course and also perfect for making in the pressure cooker or slow cooker. If you want to explore more beef and sweet potato curry recipe then Annabel Karmel has a Thai inspired version here and BBC Good Food website has a reader recipe too which looks ace. I use a Le Creuset casserole dish which you can buy here. It is a HUGE amount of money for a casserole dish. Needless to say it was a wedding gift. However I use it so often that I think cost per use is actually very good. I also use my Pressure King Pro to make this curry which is less money and is available here.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
Last year: Finger licking spiced ribs and Baked Bramley apple cheesecakes and Easter biscuit baking kit and My never fail Victoria sponge and Double Decker brownies and Easy pea and ham soup and Coconut and lemon tart.
Two years ago: Weaning flapjack and White chocolate mousse eggs and Easter chocolate nests with biscuit chicks and Lamb, pea and mint pie with rough puff pastry and Homemade Snickers and Spinach, ricotta and sweet potato lasagne and Mother’s Day afternoon tea and Chocolate chip cookies and Lemon and raspberry trifle
Three years ago:Florentine quiche and Flourless chocolate cake and Cadbury Creme Mini Egg chocolate flapjack and School fair rocky road
Four year ago:White chocolate & cranberry hot cross bunsandCadbury creme egg messandBanoffee pecan mini pavs
Five years ago:Easter Apostles scone loafandCarrot cake in a cup for Mother’s DayandCranberry oaty biscuits
Six years ago:Mini chocolate birds nestsandPuff pastryandWalnut bread
Beef and sweet potato curry
By Holly Bell on 03/07/2017
Yield: 4
Ingredients:
- 4 tbsp vegetable oil
- 1 tsp salt
- 3 small onions, peeled and chopped
- 710g stewing beef
- 3 tbsp plain flour
- 1 tsp freshly ground black pepper
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp chilli powder
- Seeds of 4 cardamom pods, ground
- 2 tbsp tomato puree
- 2 x 400g tins chopped tomatoes
- 20g fresh ginger, peeled and finely sliced/grated
- 50g creamed coconut (the block stuff)
- 6 garlic cloves, peeled and crushed
- 3 sweet potatoes, peeled and chopped into 3cm chunks
Instructions:
Heat 2 tbsp of the oil in a hob proof casserole dish (with a lid - this is for later), add the salt and onions and fry on a low heat for 15 minutes until they soften and start to brown lightly then remove from the dish and set aside. Toss the beef in the flour and black pepper then brown in thirds in the dish. Once each batch is browned remove and set aside. Finally when all the beef is browned pour the rest of the oil into the dish and add the garam masala, turmeric, cumin, coriander, chilli and cardamom. Fry for 3 minutes on a low heat to release the flavours then add the beef and onions back in. Lastly add the rest of the ingredients apart from the sweet potato and bake in a preheated oven at 180c/fan 160/gas mark 4 with the lid on for 1 hour before adding 400mls water. Place back in the oven for a further hour before adding the sweet potatoes. Give a little stir and replace the lid. Bake for a further 45 minutes before serving with rice, fresh coriander and maybe some peshwari naan. (To make in the pressure cooker simply use the 'fry' function on the Pressure King Pro for the first stage, then cook on 'stew' for 45 minutes with all the ingredients including the water but without the potatoes. Release the pressure, open and add the sweet potato. Cook on 'stew' again for a further 6 minutes before releasing the pressure. If you prefer a thicker curry simply use the 'fry' function to reduce the curry with the lid open).
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FAQs
Chuck Steak
Chuck is juicy, flavourful, and versatile with the fatty juices providing a rich, delicious curry. Plus, the chuck steak is easy to cut into small pieces, so it cooks quickly and evenly.
How to make beef tender for curry? ›
Tip in the tomatoes, stock and sugar and bring to the simmer. Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ – 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
Why is my beef tough in curry? ›
Tough cuts of beef that are typically used in stews have lots of collagen, which is what makes them so tough. Collagen turns into gelatin when exposed to heat (and moisture) for a sufficiently long time. Typically this means cooking it for several hours on a low heat.
What are the best potatoes for curry? ›
Waxy potatoes like Yukon gold, white potatoes and russet potatoes are best for curry. However any other kind of potatoes are okay if you cook them just until fork tender so they retain their shape. Avoid using new potatoes.
Do you cook meat before adding to curry? ›
The curry-making process begins by chopping the vegetables and meat, followed by sautéing them in oil and butter. The meat will brown and the onions will soften. As soon as this occurs, add water and bring to a boil. Simmer over low heat for about twenty minutes, or longer if more tender meat is desired.
What is the most common meat in curry? ›
Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce. Curry originates in Indian cuisine and was brought to Japan from India by the British.
What spice makes meat tender? ›
Thyme: Thyme contains natural acids that can help to break down meat fibers and make the meat more tender. Black pepper: Black pepper contains a natural compound called piperine, which can help to tenderize meat. Vinegar: Vinegar is an acidic liquid that can help to break down meat fibers and make the meat more tender.
How do you get the bitter taste out of beef curry? ›
- Dilute the Curry:Increase the quantity of the other ingredients in the curry to dilute the excessive turmeric. ...
- Add Sweetness:Sweetness can help counteract bitterness. ...
- Acidic Ingredients:A squeeze of lemon juice or a small amount of vinegar can sometimes help balance the flavors and cut through the bitterness.
Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.
How do you thicken beef curry? ›
6 ways on how to thicken your curry sauce
- Reduction: One of the most common methods to thicken a curry sauce is by reducing it. ...
- Roux: A roux is a classic French technique that works wonders in thickening curry sauces. ...
- Cornstarch slurry: ...
- Coconut milk or cream: ...
- Yoghurt or heavy cream: ...
- Pureed vegetables:
Guide for pairing curry with meats
- Red curry: robust and sweet, pairs best with duck.
- Green curry: delicate and coconutty, pairs best with chicken.
- Massaman: vibrant and savoury/peanutty: pairs best with beef.
- Penang: light and peanutty: pairs best with pork.
Pre-cooking potatoes is an important step in making BIR (British Indian Restaurant) style curries and they also come in handy when using more traditional methods.
What kind of onion is best for curry? ›
I recommend using white onions at the browning stage and then red onions towards the end. The use of both onions adds a lot of depth to the sweet tones the heavy onion base gives. Red onions don't break down as quick as white onions and have a delicious and mildly sweet taste to compliment the heat of the spices.
What vegetables to put in curry? ›
The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.
Is chuck roast good for curry? ›
For this red curry beef, we're calling for a chuck roast. It's the same cut of beef you'd use to make pot roast—it is cut from the shoulder of a cow—and we love it because it's inexpensive and, with a little slow cooking, it becomes meaty and tender.
What is the most tender meat for beef stew? ›
Next time you're shopping for stew beef, look at your options and see what cuts of meat will work best for your recipe. For example, chuck is a lean and tender cut of beef that works well in stew. However, if you would prefer a thicker and more flavorful stew, short ribs or oxtail may be better choices for you.
Which type of meat is traditionally used in Rogan Josh curry? ›
Rogan josh consists of pieces of lamb or mutton braised with a gravy flavoured with garlic, ginger and aromatic spices (clove, bay leaves, cardamom, and cinnamon), and in some versions incorporating onions or yoghurt. After initial braising, the dish may be finished using the dampokhtak slow cooking technique.
What is beef curry made of? ›
With tender beef, potatoes, carrots, mushrooms, and curry roux, this savory and hearty Japanese Beef Curry makes for a fabulous introduction to new curry rice eaters. Adapted to Japanese tastes, it's mild and sweet with a stew-like consistency. Even children enjoy it thoroughly! You have to give this easy recipe a try.
