675g/1½ lb chuck steak, cut into 2.5cm/1 inch cubes
30 mll/2 tbsp rapeseed/sunflower oil
2 medium onions, peeled & sliced
2 garlic cloves, peeled & crushed or 5ml/1tsp garlic puree
1 x 2.5cm piece root ginger peeled and finely chopped or 5ml/1tsp ginger puree
45 ml/3tbs Madras curry paste or similar
600 ml/1 pint good, hot beef stock
Salt & freshly milled black pepper
45ml/3 tbsp natural yogurt, to garnish
Small handful freshly chopped coriander leaves, to garnish
1. Heat the oil in a large flame/heatproof casserole dish with a lid and cook the onion, garlic, ginger and curry paste for 2-3 minutes until soft and lightly brown.
2. Add the beef cubes and cook for 3-4 minutes until lightly coloured.
Add the remaining ingredients except the yogurt and coriander and season to taste.
Cover, reduce the heat and cook on the hob or in a pre heated oven at Gas Mark 4, 180°C, 350°F for 2 hours.
3. Add the yogurt and continue to cook for a further 30 minutes.
4. Garnish with the coriander and serve the curry with rice or naan bread or poppadums and a selection of chutneys
This recipe works well with shin of beef too.
If you prefer a hotter curry stir through 5ml/1tbsp dried chilli flakes or hot pepper sauce.