Beef Curry

  • Beef Curry
  • Beef Curry
  • Beef Curry
Ranked: 161st

Rated 4.84 out of 5 based on 16 votes

Ingredients

  • 400 g blade of beef cut into cubes
  • 4 Tbls ghee
  • 4 Tbls garden fresh green mustard seed (or half that of yellow mustard seed)
  • 2 x onions, diced
  • 6 x golden shallot bulbs, diced
  • 1 Tbls cumin seed
  • 4 cloves garlic - finely diced
  • 1 x lemon grass stem, white tender portion finely sliced
  • 2 x fresh bay leaves
  • 1 x inch ginger root, peeled and finely sliced
  • 1 Tbls corriander seed
  • 1 x dried chili soaked in warm water and chopped
  • 2 x red chili, thai birds eyes for heat or to taste
  • 2 tspn fenugreek seeds
  • 6 x cardamon pods, husks removed
  • 4 cups pumpkin flesh, cubed
  • 1 bunch baby english spinach
  • 1 tspn course sea salt
  • 450 ml coconut milk
  • 1 tspn black pepper, coursely ground
  • 3 x mountain pepper berries
  • 1 cup red wine
  • 2 cups long grain rice cooked to instructions

Method

brown the beef in batches in half the ghee and set aside to rest.

In a morter place all your seeds and dry spices as well as the garlic, shallot, lemon grass, chili, pepper berries and salt and pound into a smooth paste with the pestle.

heat the remaining ghee and gently saute your onions until translucent then add your paste and fry off until aromatic.

Add in your browned beef and deglaze the pan with the wine.

add your pumpkin and bay leaves and stir to coat the beef and pumpkin in your curry blend

add the coconut cream and cover. Reduce the heat and simmer for 40 minutes or until the beef is tender.

add the spinach tearing any larger leaves and stir through

serve with rice and papadams

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  • thanx Gillian … I am working hard on presentation as it seems to be my biggest downfall

    Reply

    by Helen Minns on 10/01/2013, 13:32
    Helen Minns
  • still too artsy…

    Reply

    by Ryan Minns on 10/01/2013, 13:33
    Ryan Minns
    • with respect my baby .. bite your bum … :D

      Reply

      by Helen Minns on 10/01/2013, 13:41
      Helen Minns
      • i have other people for that. :P

        Reply

        by Ryan Minns on 10/01/2013, 13:43
        Ryan Minns
        • … and I guess you would have less room for more curry lol <3

          Reply

          by Helen Minns on 10/01/2013, 13:48
          Helen Minns
          • of course. everyone needs room for more curry.

            Reply

            by Ryan Minns on 10/01/2013, 13:50
            Ryan Minns
  • Mmmmmm where is the hairspray that was suggested you use in your food pictures by the less than honest types :P

    Reply

    by James Ayers on 10/01/2013, 13:45
    James Ayers
    • no hairspray in my recipes, just honest real ingredients locally sourced and cooked with passion … I know you liked it lol … I saw you lick the plate :D

      Reply

      by Helen Minns on 10/01/2013, 13:48
      Helen Minns
  • it looks so yummy. wish i had been there to try it.

    Reply

    by Lachlan Minns on 10/01/2013, 13:56
    Lachlan Minns
    • it was so good. you would have love it.

      Reply

      by Ryan Minns on 10/01/2013, 13:57
      Ryan Minns
  • Looks delicious!

    Reply

    by Jo Patton on 11/01/2013, 08:54
    Jo Patton
  • my coriander is but seedlings so would have been unkind to take what they are unready to share. If you tried it you would know .. at least I try before I rate.

    Reply

    by Helen Minns on 11/01/2013, 15:14
    Helen Minns
    • perhaps Gillian or admin can help but as far as I know stars are final unless uncrupulous behavior is detected or reported. I have been having fun going through different recipes and trying to find ones that fit my ways … I was very happy when the smoked ingredients of your Salma were to be found in my local butchers … smoked by himself else it would have been impossible for me.

      Reply

      by Helen Minns on 11/01/2013, 16:00
      Helen Minns
      • my butcher is named Ron lol and definately Aussie .. he grows his own pigs, muscovie & chooks and had his biggest year ever for his home grown own smoked hams … his kransky and frankfurts are made by a local small goods man and he smokes them on premises … the smell is second only to James’s bread baking. He stocks local eggs, honey and spices so he is a mine of locavore goodies

        Reply

        by Helen Minns on 11/01/2013, 16:10
        Helen Minns
        • I think he is just passionate about his meat. I got him onto the raw milk also and his kids badger him for the raw milk yogurt he has to incubate in the egg incubator so he can do large enough batches to satisfy them.

          Reply

          by Helen Minns on 11/01/2013, 16:25
          Helen Minns
        • Snjezana he is not Euro or Brazilian, he is about as ‘Okka’ as Victoria Bitter. Just because he chooses to make his own small goods, and smokes his own food does not automatically default his as a foreigner.

          Reply

          by James Ayers on 27/01/2013, 12:37
          James Ayers
  • Nice presentation Helen :)

    Reply

    by Melodie Murphy on 11/01/2013, 15:47
    Melodie Murphy
    • Thnx Melodie .. it has been a real learning curve to suit the eye of the beholder and not just the tastebuds of the eater …. I have always just been happy my family and friends have smiles on their faces and tummies filled with good wholesome food …. this is a whole new game …

      Reply

      by Helen Minns on 11/01/2013, 15:56
      Helen Minns
  • my partner thought it very yummy [ i cant eat hot stuff], as he was the taste tester :)

    Reply

    by Anne-Marie Cee on 29/01/2013, 19:02
    Anne-Marie Cee
    • do thank him for me …. I have to tone my hot stuff down these days. I used to be able to eat it so hot it burnt both ends …. for days lol, but now I enjoy the complexities of spice much more than the heat and my tummy thanks me lol

      Reply

      by Helen Minns on 29/01/2013, 19:09
      Helen Minns
  • Looks spicy! I love it! Just loooove a Thai curry!

    Reply

    by Janette Barlow on 03/02/2013, 11:54
    Janette Barlow
    • *chukkle* it’s a little bit Thai and a little bit rock and roll … thnx!

      Reply

      by Helen Minns on 03/02/2013, 12:44
      Helen Minns
  • Just so Helen! I like a curry made from scratch as well! The flavours are more subtle and the fresher, the better!

    Reply

    by Janette Barlow on 03/02/2013, 12:04
    Janette Barlow
    • I have simple recipes and even those are not good enough for some people, but my focus is local, fresh and do it myself and being as true to a locavore ethic as possible. Anyone can go to supermarket and buy simple .. I chose not to.

      Reply

      by Helen Minns on 03/02/2013, 12:51
      Helen Minns
  • Thumbs up for making a curry from scratch, the use of red wine in the recipe is very intriguing, I will defineately have to make this one to see the combination with the coconut milk and wine.

    Reply

    by Adam D'Sylva on 13/02/2013, 11:45
    Adam D'Sylva
    • I have an eclectic curry background and draw on childhood ceylonese curry exposure, Fijian family and a an absolute love of Malay and Thai flavours … perhaps my flavours cross boundries, but I pretty much make it up as I go and what is on hand at the time. This particular dish was created due to the fresh green giant red mustard seed just harvested. I do hope you find some merit in the combination. I make all my curries from scratch :D
      Thank you Chef for showing interest in my recipe.

      Reply

      by Helen Minns on 13/02/2013, 12:02
      Helen Minns
  • Nice photo. I love curries and I love making it from scratch, but I have never heard of curry with red wine. Wondering what it would taste like? I meant to give you 4 stars for the nice photo but it registered as 3 1/2. Sorry.

    Reply

    by Sarah Lewis on 15/02/2013, 13:57
    Sarah Lewis
  • Reading your recipe, I can see you have a very good knowledge of curries in regional parts of India. My senses are dancing. I have seen tomatoes added for acidity but not red wine, that must be the “Helen” touch. Sounds amazing.

    Reply

    by Sofia Christopoulos on 12/04/2013, 21:42
    Sofia Christopoulos
    • you are very kind Sofia. Having been brought up in an eclectic manner multiculturally I have the benefit of Ceylonese curries and Fijian as well as an acquired love of Thai and Malay traditions. I don’t however feel culturally bound by these traditions and so my style reflects non traditional touches and cook by the seat of my pant’s methodologies. The discipline of recipe making for this format has in itself been a revelation and made me a more concious cook.

      Reply

      by Helen Minns on 12/04/2013, 22:24
      Helen Minns
  • Yummy curry. I toasted the seeds before grinding them – I think it brings out more of the flavour. I’d never used red wine in a curry before, but it works just fine.

    Reply

    by Tess Hudson on 17/05/2013, 00:35
    Tess Hudson
    • my traditional ceylonese curry is a toasted dry powder blend and the dark depth of flavour is amazing. I am enjoying the fresh flavours from the garden atm and when my home grown spice store becomes more abundant I will play with my old recipes from my childhood

      Reply

      by Helen Minns on 17/05/2013, 09:25
      Helen Minns