We love this beef curry and like most curries it is best made the day before you want to eat it as the flavours continue to develop. Rick Stein is one of our favourite TV chef’s and this recipe is a version he has made based on a childhood memory of one of his mum’s curries.
British Beef Raj Curry
Yield 4 servings
Melt the butter in a large, sturdy pan over a medium heat. Add the beef, in batches, and fry for a few minutes until browned and then remove to a plate. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown.
Add the garlic and fry for one minute, then return the meat to the pan, along with any juices on the plate. Stir in the chilli powder, turmeric, one tablespoon of the garam masala, and the salt, and cook for one minute.
Add the stock, followed by the coconut and sultanas. Bring to a simmer, cover and cook over a low heat for 45 minutes to an hour or until the beef is tender. Stir in the remaining garam masala and serve.
We like to serve this with plain boiled rice and homemade flatbreads