Red Beef Curry
Last Friday, late at night, I took delivery of 5kg of prime beef from the back of a car driven by a South African. Payment by cash. I know it sounds a little suspect, but really it was all above board… This was the culmination of the very first Cow Club; a collaborative project to buy a whole 100% grass-fed Sussex bullock! It was an amazing sight: a car full of cow pulling up outside the house, and searching through the package to find out what cuts we had got was like Christmas come early! If you haven’t heard about the project, check out the Facebook page or follow on Twitter to find out when the next animal will be on its way Londonward from the countryside.
I have some grand plans for the meat… Particularly looking forward to a slow roast rib with celeriac mash later in the autumn (dinner guests are already earmarked and booked in, before you kindly offer your help in eating it!). But tonight was the first taste, and we decided to use some of the braising steak to do a Sri Lankan Red Curry.
The meat was brilliant: really flavoursome and tender, and without all that icky watery fatty nastiness that usually bubbles its way off supermarket beef. And it stood up nicely to the spiciness of the curry. Originally from Madhur Jaffrey’s Ultimate Curry Bible (which is by far the best curry book I’ve ever come across), this is a great, rich, medium-heat dish. The ingredients list may look a little daunting, but it’s worth the effort. And it you don’t have one of the more unusual ingredients, you can make do without, or substitute it… I’ve posted the original recipe below, though I made a few tweaks today, due to not having the right ingredients to hand. If you don’t have any pandanus leaf (as I didn’t today!) you can leave it out, and perhaps just up the fenugreek a little – though if you do have some, it’ll add a deep earthiness to the curry, so worth finding if at all possible. Brixton Market is my usual calling-point for all of these things… It hasn’t failed me yet! Also, I only had fenugreek leaves today, not seeds. Tasted fine…
Give it a go… and enjoy!
Red Beef Curry
450g braising steak, cut into 2.5cm chunks
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground fennel
1 tsp cayenne pepper (Feel free to decrease this a little if you prefer a slightly milder curry)
2 tsp bright red paprika
3 tbsp corn or peanut oil
1 medium stick cinnamon
4 whole cardamom pods
1/2 tsp fenugreek seeds
4 tbsp finely sliced shallots
2 finely sliced garlic cloves
2 thin slices of fresh ginger
5cm piece of pandanus leaf
10-15 curry leaves (If you don’t have them, feel free to leave them out… though they are nice, and apparently they’re good for keeping your hair healthy?!?!)
3/4 tsp salt
2 tsp lemon juice
175ml coconut milk, well-shaken
Put the meat in a bowl with the coriander, sum in, fennel, cayenne pepper, paprika and lots of black pepper. Mix and leave to marinate for 20 minutes (or longer if possible).
Pour the oil in a large, non-stick lidded pan, and put it on a medium heat. When hot, add the cinnamon, cardamom, fenugreek, shallots, garlic, ginger, pandanus leaf and curry leaves. Stir for about 2 mins, until the onions are translucent. Then add the meat and cook for about 3 mins, until lightly browned.
Add the salt, 350ml of water and the lemon juice. Bring to the boil, then reduce the heat to very low, cover and simmer for 80 mins, stirring two or three times, and adding a little water if necessary. (Mine pretty much burnt dry today, so needed a quick rescue attempt! But the disaster was averted…)
Stir in the coconut milk and bring to a simmer… check the seasoning, and serve with plain rice!