Pic of Beef curry with spiced fried aubergine slices

Beef curry with spiced fried aubergine slices

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Meat mains

Beef curry with spiced fried aubergine slices

Main Serves 4 2h
A boldly spiced, melt-in-the-mouth beef curry, this recipe is well worth the bit of extra time required for marinading. It's reheats happily for a weeknight dinner. Serve with rice and naan bread. You'll need to marinade the beef 24 hours before you want to eat this dish.

Ingredients

for the aubergine

  • 1 aubergine, sliced
  • oil for frying, e.g. vegetable
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander

for the curry

  • 500g diced beef
  • 5 tbsp plain yoghurt
  • 1 tbsp curry powder
  • oil for frying, e.g. vegetable
  • 1 onion or 3 shallots, peeled and finely sliced
  • 3 garlic cloves, peeled and finely chopped or crushed
  • small piece root ginger, peeled and grated
  • 1 stick cinnamon
  • 3 cloves
  • 3 cardamom pods
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp chilli powder or 1 fresh red chilli, deseeded and finely chopped
  • 500ml beef stock
  • fresh coriander leaves, chopped, to serve (optional)
  • salt and pepper

Method

Prep time: 30 min
Cooking time: 1h 30 min

For the aubergines

  • Step 1

    mix the spices together in a bowl. Heat the oil in a frying pan and add the aubergine slices.
  • Step 2

    Season with salt and pepper and sprinkle each slice with a little of the spice mixture. Fry for 2-3 minutes on each side until golden. Sprinkle with chopped fresh coriander if using.

For the beef curry

  • Step 1

    24 hours before cooking, mix the yoghurt and curry powder and add the diced beef. Leave in the fridge to marinate.
  • Step 2

    24 hours later, heat the oil in a large casserole and add the onion. Fry for 4-5 mins. Add the garlic, ginger, cinnamon, cloves, cardamom, cumin, ground coriander, turmeric, chilli and fry for another min or two.
  • Step 3

    Add the marinated beef and yoghurt mixture and fry for about 10 mins on a low to medium heat. Add the beef stock, bring to the boil, reduce the heat and simmer for about 1 hour, or until the meat is tender. Season with salt and pepper. Serve with naan bread or rice, the aubergine slices and extra yoghurt to serve.