Updated: Oct 17, 2021
Served with a chopped Indian salad, home made nann breads, Onion Bajhi, Aloo Gobi and rice.
Serves 2-4 people
675g chuck steak, cut into 2.5cm cubes
1 tbsp olive oil
2 medium onions, peeled and sliced
1 thumb size piece of ginger finely grated or diced
4 garlic cloves, peeled and crushed or 1 teaspoon garlic puree
3-4 tbsp of Madras curry powder (i like to add a few more spices like cumin and tandoori spice)
300ml good, hot beef stock
3 tablespoons natural yogurt
Small handful freshly chopped coriander leaves, to garnish
Salt and pepper.
In a large pan cook your onions, garlic, ginger, add your spices and fry into a nice paste. The seal your beef until all sides are brown.
Put all the ingredients except the yogurt and coriander in large slow cooker.
Turn the slow cooker on HiGH for 4-6 hours or LOW for 8-10 hours or according to your manufacturers’ handbook
30 minutes before the end of the cooking time add the yogurt and continue to cook for the remainder of the cooking time.
Season if required, garnish with the coriander and serve.
This recipe works well with shin of beef too. If you prefer a hotter curry stir through 1 teaspoon dried chilli flakes or fresh chilies.
1/2 cup warm water
2 tsp instant yeast
1 tsp sugar
3 Tbsp olive oil
1/4 cup plain yogurt
1/2 tsp salt
2 1/2-3 cups all purpose flour
2 Tbsp melted butter
2 tsp garlic, minced (optional)
Directions: Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.
Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth.
Place dough in a greased bowl. Cover and let rise in a warm place until doubled.
Preheat a skillet to medium heat.
Cut dough into eight pieces. On a floured surface, roll out each piece into a 6" circle.
In a dry pan cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.
Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.
Onion Bajhi Recipe:
2 red onions, finely sliced
1 green chilli, finely chopped and de-seeded, if preferred
8g of root ginger, finely chopped
1 tbsp of butter, melted
1/2 tsp red chilli powder
1/2 tsp ground turmeric
6 tbsp of gram flour
3 tbsp of rice flour
1/4 bunch of coriander, chopped
1/4 tsp fennel seeds
500ml of vegetable oil, for frying
Heat your oil and then slice your onion.
In a mixing bowl, mix together the sliced onions, green chilli, garlic, ginger, curry leaves and melted butter.
Add the chilli powder, turmeric powder, gram flour, rice flour, chopped coriander, fennel seeds and salt to taste. Sprinkle with water and mix well so it is thick enough to hold its shape
Check the temperature of the oil by dropping in a small spoonful of the mixture - it should sizzle and float
With moistened hands, drop tablespoon-sized portions of the mixture into the hot oil, about 5 at a time. Stir gently and fry until evenly golden brow all over
Repeat the process in small batches until all the mixture is used. Drain the fried onion bhajis on a kitchen towel. Serve immediately or allow to cool to room temperature if you prefer
Recipe from: https://www.greatbritishchefs.com/recipes/onion-bhaji-recipe
Aloo Gobi Recipe:
400g floury potatoes (such as Maris Piper or King Edward), cut into medium-sized chunks
1 large cauliflower, cut into florets
1 tbsp cumin seeds
2 tsp coriander seeds
2 tsp nigella seeds
1 tsp ground cinnamon
1 tsp turmeric
1 tsp chilli powder
4 tbsp vegetable oil or sunflower oil or rapeseed oil
8 curry leaves
4 garlic cloves, crushed
2 x 400g cans chopped tomatoes
2 small green chillies, pierced a few times
1 tsp golden caster sugar
1 lime, juiced
small pack coriander, chopped
basmati rice, naan and natural yogurt, to serve
STEP 1 Heat oven to 180C/160C fan/gas 4. Tip the potatoes into a large pan, fill with cold water and bring to the boil. Simmer for 5-6 mins until starting to soften but still holding their shape. Drain well.
STEP 2 On a large baking tray, toss the potatoes and cauliflower with the spices and 2 tbsp oil. Season well and roast for 45 mins, stirring halfway through cooking, until the veg is soft and starting to brown.
STEP 3 Meanwhile, heat the remaining oil in a large pan. Fry the curry leaves and garlic for 1 min, making sure the garlic doesn’t brown. Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins until the tomatoes have broken down.
STEP 4 Add the roasted veg to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick. Stir through the coriander and serve with rice, warm naan and yogurt.