This simple beef curry is cooked slowly – it’s full of flavour and guarantees meltingly tender beef. Serve with rice and naan bread.
- 4 tbsp sunflower oil
- 800g Helen Browning’s organic beef shin
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- 2 chillies, finely chopped, plus extra to taste
- 2.5cm piece fresh root ginger, peeled and finely grated
- 4 tsp ground cumin
- 4 tsp ground coriander
- 2 tsp ground turmeric
- 2 x 400g cans chopped tomatoes
- 2 tsp garam masala
- 200g natural yoghurt
- small handful fresh chopped coriander (optional)
- Heat half of the oil in a large oven-proof pan and fry the beef pieces for 4–5 minutes, or until browned all over (you may need to brown the meat in batches.) Remove the beef from the pan and set aside.
- Heat the remaining oil in the pan and fry the onions for 5 minutes, then add the garlic, chilli and ginger and fry for another 2–3 minutes. Add the spices and fry for another minute. Return the beef to the pan.
- Add the chopped tomatoes, then fill one of the empty cans with water and add the water to the pan.
- Stir everything together, pressing down so that everything is covered in liquid and cook for 3 hours over a low heat on the hob.
- About 30 minutes before serving, stir in the garam masala and yoghurt and season to taste with salt and a little more chilli. Cook for a further 30 minutes, then stir in the coriander.