Paleo and REBOOT friendly beef curry (gluten free, grain free, sugar free, dairy free)
Growing up, beef was a ‘taboo’ (I come from a strict Hindu family and the sacred cow is not for consumption!); I was actually a teenager before I tried beef for the first time. So making a beef curry is not something that I do very often, I usually stick to lamb or chicken, and the beef is done in the most non-Indian style (grilled steak, stew, etc). However, it’s month end, and not exactly payday, and I had some stewing beef in the freezer so decided to halve the bulk pack and make two prepped dishes for the week – a spicy beef curry and my simple beef stew (prepping is essential after all!!).
The best part about the cheaper cuts of stewing beef is that cooking it on a low flame for a few hours turns this curry into a melt-in-your-mouth delicacy. With the humble spud now making it onto the REBOOT orange list, this just made it all the more merrier.
This was absolutely delicious – no, I really mean that! Portion control went right out the window, I had seconds, as did my husband, and after we ate, I believe I said that this was ‘lick your plate clean kinda good’. I mean, just look at it…
Like with all my curries, you can adjust the chilli to suit your taste and ‘heat tolerance’ ! This was perfectly spiced with just the right amount of heat but it could be made milder (or spicier if you’re brave!).
What you need
1kg stewing beef, cleaned and cut
1 tspn ginger and garlic paste
1 tspn chilli powder
1 tblspn masala
1/2 tspn cumin powder
1/2 tspn coriander powder
1/2 tspn turmeric powder
1 tomato, chopped
3 potatoes, medium sized (cut into quarters) *optional
Salt to taste
Coriander, to garnish
What you need to do
1. Heat oil in a pot. Add sliced onion, and cook until softened and slightly browned. Add ginger and garlic paste, and spices. Fry for about 20 seconds but be careful not to burn them!
*I also added one potato, chopped into eighths, at this stage because I wanted this to ‘melt’ and create a thick, rich gravy.
6. Take a peek, make sure the water levels are ok and the meat is not ‘sticking’ on the bottom of the pan. Stir, return the lid, and cook for a further hour. Then add potatoes if using, cover again, and cook for another half hour or so.
7. Turn up the heat, remove the lid, and allow the gravy/sauce to reduce (about 10 minutes or so). Stir occasionally so it doesn’t burn. Taste, add more salt if necessary. Turn off the heat. Garnish. Done!
I served this with cauli rice and sambals, but a cauli roti or similar would not go amiss. Hearty, warming, and highly satisfying… Just what was needed today.