Rick Steins British Beef Raj Curry Recipe
This British beef Raj curry from Rick Stein combines all the elements of a classic beef curry—tender meat, garlic, onion, turmeric, garam masala—with a simpler technique borrowed from British stews. Imagine, all this in just an hour.
Rick Stein's British beef raj curry is similar to a traditional Indian curry in that it features meltingly tender beef and a rich curry sauce and layers of enticing flavors and aromas. However, the preparation is similar to an English stew as it tastes as if it'd been simmering all day when, in fact, it comes together in just over an hour.–Angie Zoobkoff
British Beef Raj Curry
This British beef Raj curry combines all the elements of a classic beef curry—tender meat, garlic, onion, turmeric, garam masala—with a simpler technique borrowed from British stews. Imagine, all this in just an hour.
For the beef curry
- 2 to 3 tablespoons unsalted butter
- 1 1/2 pounds chuck steak cut into 1 1/2-inch (4-cm) cubes
- 2 medium onions sliced into 1/4-inch (6-mm) thick rounds
- 3 cloves garlic peeled and crushed
- 1 teaspoon Kashmiri chile powder* (or substitute 3/4 teaspoon paprika plus 1/4 teaspoon cayenne pepper)
- 1 teaspoon turmeric
- 1 1/2 teaspoons sea salt
- 1 tablespoon garam masala plus more to taste
- 2 1/2 cups store-bought or homemade beef stock
- 1/4 cup unsweetened desiccated coconut (optional)
- 1/2 cup golden raisins (or substitute regular raisins)
For serving
- Steamed basmati rice, naan, or roti for serving
- Store-bought or homemade chutney, such as apple, pear, or mango for garnish (optional)
- Crushed peanuts or cashews for garnish (optional)
- Plain yogurt, sour cream, or crème fraiche for garnish (optional)
- Sliced banana for garnish (optional)
- Grated coconut for garnish (optional)
- Dried salted fish for garnish (optional)
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In a Dutch oven or large saucepan over medium heat, melt 2 tablespoons butter. Add the beef in batches and cook, stirring as needed, until browned on all sides, 3 to 5 minutes. Use a slotted spoon to transfer to a plate, and repeat with the remaining meat.
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If the Dutch oven or saucepan appears dry, add 1 tablespoon butter. Toss in the onions and sauté over medium heat until they're softened and golden brown, about 10 minutes.
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Add the garlic and cook for 1 minute, then return the beef to the Dutch oven or saucepan along with any juices that have collected on the plate. Stir in the chile powder, turmeric, salt, and 1 tablespoon garam masala, and cook, stirring, for 1 minute. Pour in the stock, followed by the coconut, if using, and raisins. Bring to a simmer, cover, and cook over low heat until the beef is tender, 45 to 60 minutes.
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Taste the curry and adjust the seasoning, adding more garam masala to taste if desired. Serve immediately with rice, naan, or roti, and any desired garnishes.
*What You Need To Know About Kashmiri Chile Powder (And What To Use As A Substitute)
Kashmiri chile powder is an intensely red and medium hot chile powder commonly used in Indian cooking. You can find it at Indian markets and online. Beware, its vibrant coloring stains almost anything it comes in contact with.
Serving: 1 serving of curry only Calories: 362 kcal (18%) Carbohydrates: 16 g (5%) Protein: 25 g (50%) Fat: 23 g (35%) Saturated Fat: 11 g (69%) Polyunsaturated Fat: 2 g Monounsaturated Fat: 9 g Trans Fat: 1 g Cholesterol: 87 mg (29%) Sodium: 866 mg (38%) Potassium: 751 mg (21%) Fiber: 2 g (8%) Sugar: 10 g (11%) Vitamin A: 233 IU (5%) Vitamin C: 4 mg (5%) Calcium: 45 mg (5%) Iron: 3 mg (17%)
Recipe Testers' Reviews
Originally published February 21, 2020
Recipe © 2014 Rick Stein. Photo © 2014 James Murphy. All rights reserved. All materials used with permission.
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