Indian Ginger and Beef Curry
Ingredients
2 lbs stewing beef, cubed | ||
2 tbs oil or ghee | ||
2 garlic cloves, minced | ||
2 large onions, chopped | ||
2 tbs fresh ginger, grated | ||
2 red chilies, minced | ||
2 tsp turmeric | ||
2 tsp curry paste | ||
1 cup coconut milk | ||
3/4 cup beef stock | ||
kosher salt and black pepper to taste | ||
4 scallions, cut on the bias for garnish |
- Preheat the oven to 350 degrees.
- Heat the oil in a large sauce pan, and add the meat in batches and brown the meat all over.
- Remove from pan drain on paper towels and place in an oven proof casserole dish.
- To the same pan add the onion, chilies, garlic, ginger, chili salt, pepper, turmeric and curry paste.
- Cook over low heat for 1 minute, stirring constantly, then add the coconut milk and stock.
- Bring to a boil, then reduce heat and simmer for about 5 minutes.
- Pour the curry sauce over the beef, cover the casserole dish and bake for about 1 hour or until the beef is tender.
- Garnish with sliced scallions.
- Serve with basmati rice.
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