When we lived in England for a year, one of the things we loved most was getting a curry from the many Indian restaurants nearby. So when we came back to the US I had to learn how to make curry and continue to enjoy this spicy dish.
Indian cooking is not something I know much about. The more I looked into it, the more intimidating it seemed to me. There are many exotic spices involved and I wasn’t sure how to get started. So before I tackled one of those more complex recipes I decided I would try one of these Patak Curry Pastes from my local grocery store.
I tried the recipe on the back of the jar and was happy to find out it was delicious! I tweaked it just a bit over time and now this beef curry one of our favorite dishes.
It’s fairly simple and only requires 1 onion, 1 lb of stew meat, olive oil, golden raisons, diced tomatoes, Patak Curry paste and tomato paste. In a nutshell, you just brown the onion and meat and then add some water or beef broth. Simmer for an hour or until the meat is tender. The smaller you cut the pieces of meat the quicker it will cook. Once the meat is tender, add everything else, cover and simmer for 30 minutes or until the tomatoes are soft and meld with the rest of the dish. When it’s done, I serve it over Holy Rice. That’s all there is to it and we love it.
NOTE: This curry paste comes in mild, hot, extra hot, madras, vindaloo, tikka masala and more. You can buy it online here but I just buy it at my local grocery store.
Recipe: Beef Curry
- 1/2 large onion chopped
- 2 T olive oil
- 1 lb stew meat
- salt and pepper to taste
- 2 cups beef broth or water
- 1 can diced tomatoes
- 2 Tablespoons tomato paste
- 3 Tablespoons Patak's Curry Paste
- 1/2 cup golden raisons
Heat a large sauté pan to medium high.
Add your olive oil and onions and sauté for a few minutes.
Next add the stew meat and brown.
Once the meat is brown, cover the meat with either beef broth or water until it is almost covering the meat.
Bring to a simmer, cover and cook for about an hour until the meat is soft. Check to make sure the liquid is still there so the meat doesn't burn. you may have to add more water or broth. When it's finished you want just a little liquid in the pan.
When the meat is tender, add all the other ingredients (diced tomatoes, tomato paste, curry paste, raisons.)
Mix to combine and add a little water or broth if it seems too thick.
Cover and simmer for 30 minutes or until the tomatoes are softened and meld well with the rest of the mixture.
Serve over rice. Enjoy!