Speaker: Here it is, a really simple beef, a very nice Indian experience, Beef Curry on iFoods. So, to start this curry, we have got a nice pot low to medium heat and we are going to cook the curry for a long time, that's really how you get those nice flavors in. So, we will just start off with some genuine olive oil and we are going to get our nice aromatic vegetable in first. For the start off a nice diced onion, also going to go in with our nice ginger and we have lot of ginger in here and I really do think that the ginger give it a great flavor. We are also going to add my garlic at this stage, we are basically just letting the onions sweat down and then we can add all our nice Indian flavors in them.
Now, our onions are being sweating down they have really become nice and translucent with some wonderful aroma coming out from that ginger, and now it's time to add our meat and this is a nice chosen beef, the reason we are using that is because we are going to cook the curry over a couple of hours nice and slowly, there is loads of flavor in there, and to tenderise just like it would by the time it's finished cooking. Turn the heat up ever so slightly, we are now working on a medium flame, so that we can get the nice color onto that beef, actually take about three or four minutes to brown up and once situation is brown, we will start to add in all of great spices and flavors.
So, you can see that that beef is taking on some great color on it. So, the first thing that I am going to add in is my curry powder. Now, big mistake that a lot of people make when they are making curry, is they go cook the spices out enough, they just put them in, they throw their liquid in there and they expect to having very taste in curry. These spices really need to be drawn out and you do that at this stage by cooking them quite intensely. So, I have got the turmeric in there and goes my cumin, some garam masala and just finish it off with some red chilies.
Now, as many red chilies as you want, I am making this quite a spicy one, but if you don't like a spicy curry, you like a milder one, you could always leave out some of those chilies. Now, this stage we are going to continue stirring it because what can happen to those spices, if you don't stir them, the meat will stuck and catch on the bottom and you get a burnt taste going all the way through your curry. So, it's very important that we cook them in this, but its also very important that we keep them moving around at this stage. So, those spices are really cooked up, have drawn all the flavor out and they are spelling already absolutely incredible.
Now, the next thing that I am going to add is my flour. Basically that acts as a thickening agent, so once again as it cooks, I am just going to keep it stirred and just cook that flour not as long as the spices, maybe only about 30 seconds. So, the flour in fact really will catch very, very quickly. Now, if you look at the bottom of my pan, you can see that nothing have stuck there, a big mistake people make that they really let it stick, the reason it hasn't stuck is we have kept it moving all the time.
That flour is cooked out nicely. The next thing that's going in is our nice tin of chopped tomatoes. I am going to turn my heat right down because we will finish stirring of the meat and we just want the minimal heat because we really got to cook this very, very slowly now. So, on with the tomatoes goes my nice chicken stock, I will just mix that up making sure all the flour is evenly distributed throughout that sauce. Next thing you will have are some nice fresh tomatoes, I was working with the guy from the pool and he actually taught me this trick, basically just scooping out the middle of the tomato at any stage during this curry, it starts to look maybe a little bit too sick, you could always got a little bit more chicken stock or even just some plain water.
Now the most important, as that was put it on there, on the really low heat, all the flavors are in there which cook the spices out. Now, all we have to do is tenderise that meat and we are going to let it simmer for about two hours. That curry has been simmer in a way now for about an hour and twenty minutes. I have just felt a whole place full of incredible curry smells, everybody is coming in and asking whether it's ready.
So, in go my potatoes at this stage, we have only got about 40 minutes left of cooking and you can see now that's just come to a really nice consistency, if you are worried, that it's too sick, little bit more stock, little bit more water, you just spin it out a bit. And by the time it finishes in about 40 minutes, those potatoes will bring nice and soft out the tiniest little bite, the meat will be lovely and tender and the sauce will be bursting full of flavor. The only thing we will do then is add a nice little bit of coriander and then we will be able to serve it with some lovely rice.
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