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Rajah_Creamy_beef_tomato_curry

Slow-Cooked Creamy Beef and Tomato Curry 
  • 6 People
  • 140 min.
  • easy 
Cinnamon, turmeric, coriander and Rajah Hot Curry Powder add wonderful spicy depths to this beef curry, which is slow-cooked with tomatoes until meltingly tender, and finished with cream. Serve with rice and naan breads, plus sambals and coriander for fresh contrasting flavours. 
Ingredients
  • 1 kg stewing beef, cut into chunks
  • salt and ground black pepper, to taste
  • 45 ml (3 Tbsp) vegetable oil
  • 1 onion, peeled and sliced
  • 4 cloves garlic, peeled and sliced
  • 1 thumb-sized piece ginger, peeled and minced
  • 45 ml (3 Tbsp) Rajah hot curry powder
  • 15 ml (1 Tbsp) Robertsons Turmeric
  • 15 ml (1 Tbsp) Robertsons coriander
  • 1 cinnamon stick
  • 1 x 400 g tin chopped tomatoes
  • 500 ml (2 cups) beef stock
  • 125 ml (½ cup) cream

To serve:

  • 6 servings rice
  • naan breads
  • cucumber raita
  • tomato sambal
  • fresh coriander
Cooking Method

  1. Season the beef chunks well with salt and pepper. Heat the oil in a heavy-based pot or casserole dish over a high heat.

  2. Add the beef and allow to colour well all over. You may need to do this in batches. Remove the beef from the pot and set aside.

  3. Lower the heat slightly, then add the onion. Sauté for five minutes. Add the garlic and ginger, and cook for a further three minutes.

  4. Now stir in the Rajah Hot Curry Powder, Robertsons Turmeric, Robertsons Coriander and cinnamon stick. Cook for one minute, then deglaze the pot with the chopped tomatoes and beef stock.

  5. Stir well and bring to the boil. Once boiling, turn the heat right down and cover the pot with a lid. Simmer for 90 to 120 minutes, or until the sauce has thickened and the meat is tender.

  6. Add the cream, stir through, and cook for a further 10 minutes with the lid off.

  7. Serve the curry piping hot with sides of rice, naan breads, cucumber raita, tomato sambal and fresh coriander.

  • Nut Free
  • Dairy Free
  • Gluten Free

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