Spicy Beef Curry

A slight variation of an original recipe I was taught in 2006 at a family-run cookery school in Kerala, south India. It's absolutely delicious, you can make it as mild or as hot as you want!

INGREDIENTS (Serves 4-6)

1. Dry spices for frying:-

• 2 tbsp red chilli powder
• 2 tbsp coriander powder
• 2 tbsp black pepper powder (freshly ground is best)
• 2 tsp turmeric powder
• 2 tsp garam masala
• salt - to taste

2. The rest:-

• 1 kg good-quality braising beef, cut to ∼ 3 cm chunks
• 2 -3 potatoes, cut to 2-3 cm chunks
• One medium onion, sliced
• 12-15 shallots, thinly sliced (or use another onion instead)
• 2 tomatoes, chopped
• 3 fresh green chillies, sliced (use hotter varities like habaneros or nagas if you like!)
• 2 tbsp fresh garlic, crushed
• 2 tbsp fresh ginger, crushed
• A handful of curry leaves (if you can't get these, don't worry)
• Fresh coriander
• 4 tbsp olive or coconut oil

METHOD

1.  Heat the oil & fry the onions & shallots over medium-high heat ∼ 5 mins, until softened & slightly browned.
2. Add the fresh ginger, garlic, green chillies & curry leaves - mix and cook ∼ 2-3 mins until the raw smell of the ginger & garlic has gone.
3. Reduce heat to medium & add all the dry spices, mix well, add the beef & 2-3 tsp salt, mix well.
4. Add the chopped tomatoes, mix well again, cover and cook for ∼ 10 mins.
5. Add ∼ 500ml water, mix again, cover and cook for ∼ 25-30 mins, until the beef is ∼ 90% cooked.
6. Add the potatoes, cover again & cook ∼ 10 mins, until the potatoes are done.
7. Garnish with some coriander leaves, serve on its own or with some freshly-cooked basmati rice.
8. ENJOY!