Not for the faint-hearted, this fiery beef delivers a bit of a kick!
PREP TIME: 30 MINUTES + MARINATING TIME
COOKING TIME: 2 HOURS
8 dried red chillies, chopped
1?2 cup white or malt vinegar
6 garlic cloves, peeled
3 cm knob ginger, peeled and roughly chopped
2 teaspoons ground coriander seed
2 teaspoons ground cumin seed
1 teaspoon ground black pepper
1?2 teaspoon ground turmeric
1?2 teaspoon ground cinnamon
1.3 kg chuck steak, cut into 3 cm cubes 2 tablespoons vegetable oil
2 large red onions, sliced
2 large tomatoes, diced
1 teaspoon brown sugar
1–2 long green chillies, sliced
1 Combine the dried chilli and vinegar and soak for 20 minutes until softened.
2 Place the garlic, ginger and ground spices into the bowl of a mini food processor and add the soaked chilli and vinegar. Blitz until it becomes a smooth, loose paste. Pour it over the diced beef and mix well to coat. Cover and refrigerate for 1–3 hours.
3 Heat the oil in a large, heavy- based pot over a medium heat. Add the onion and cook for 10 minutes or until golden brown.
4 Increase the heat to medium- high and add the beef, leaving any excess marinade in the bowl. Cook, stirring frequently, until the beef is brown.
5 Pour 1 cup of water into the reserved marinade and add it to the pot. Add the tomato, sugar and green chillies. Cover with a lid and bring to a simmer. Reduce the heat to low and simmer, covered, for an hour.
6 Remove the lid and stir well, then allow the curry to continue cooking for a further 45 minutes. The beef will be tender and flaking and the sauce thick. Taste and season well with salt.
Recipe and images taken from Homemade Takeaway by Julie Goodwin ($39.99), published by Hachette Australia. Buy the book here.
Not for the faint-hearted, this fiery beef delivers a bit of a kick!On December 11, 2015
• SERVES 6 •On October 20, 2016
Despite the name, this cake has very little to do with Prague. Originally dreamed up by a prominent Soviet patisserie developer, his recipe was even more elaborate than the one...On July 31, 2015
This dessert originated in Turkey and has a beautiful fresh flavour. We love the creaminess and richness of the rice, and all the subtle flavours.On March 13, 2015
There’s just something about a tiered chocolate cake, isn’t there? When I was young, my mother would always let us choose whichever type of cake we would like to celebrate...On August 14, 2015
Two little words have given us more pleasure on the set of MasterChef than anyOn November 7, 2013