Indian Beef Curry
Prep time: 10 minutes
Cook time: 2.5 to 3 hours
2 tbsp Indian spices
500g stewing beef, diced
1 onion, finely chopped
2 garlic cloves, crushed
400g chopped tomatoes
200g natural yoghurt
Heat a splash of oil in a large, heavy based saucepan (that has a lid) over a medium high heat. Brown the diced beef on all sides. Remove the beef and set aside.
Reduce the heat to medium and add more oil to the saucepan. Gently cook the onions for 8–10 minutes until softened. Add the garlic and cook for 30 seconds, followed by the Indian spices and cook for a further 30 seconds.
Return the browned meat to the saucepan, add the chopped tomatoes and 200ml of water. Stir everything together and bring to the boil.
Season with salt, reduce to a simmer, cover with a lid and cook over a gentle heat for 1 hour stirring occasionally. Remove the lid, stir in the yoghurt and continue to simmer for another hour to an hour and a half until the meat is tender and the sauce thickened.
Serve with rice and/or naan bread.