Spicy Beef Curry Recipe | Food

Gordon Ramsay

Date Published:: 12/05/2008

This spicy beef curry will have your taste buds standing to attention, as it did for some marines in the F Word

Serves 8–10

Ingredients

2kg good quality lean rump steak cut into cubes
Sea salt and freshly ground black pepper
4 tsp garam masala
4 tbsp natural yoghurt
4–5 tbsp light olive oil
4 large sweet onions, peeled and finely chopped
4 garlic cloves, peeled and grated
5cm knob of fresh root ginger, peeled and grated
4 tbsp tomato purée
2 tbsp caster sugar or to taste
2 x 400g tins chopped tomatoes
800ml beef stock
Handful of coriander, leaves separated, stalks finely chopped
6–8 cardamom pods
15–20 curry leaves
6 long chillies finely chopped

For the spice mix:

4 tsp cumin seeds
4 tsp coriander seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
4 tsp mild curry powder

Method: How to make spicy beef curry

1.Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry.

2. For the spice mix, toast the cumin, coriander, fennel and fenugreek seeds in a dry pan, tossing over high heat for a few minutes until fragrant. Tip into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and mix well.

3.Heat a thin film of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chilli, ginger and a little seasoning. Add the sugar to help caramelise the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.

4.Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 mins or until the beef is tender.

5.To serve, ladle the curry into warm bowls and scatter over the coriander leaves. Accompany with a steaming bowl of basmati rice.

A selection of healthy recipes from the F Word are available in Gordon Ramsay's Healthy Appetite, published by Quadrille
RRP £20

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Comments

Hi I have made this curry and so as my sister-in-law,i seared the meat with all the marinade and left it in with the rest of the ingredients the sister-in-law did not she seared the mear then drained of all the juice before adding the other ingredients . Which is the correct way? Thanks

Posted by KD on 07/11/2009 12:41:58

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This recipe is so much better if you remove the fennel and the fenugreek which leave a bitter after-taste.

Posted by ?ine on 19/08/2009 17:21:55

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Minni, th green you see in the curry comes from either the curry leaves or the fresh coriander

Posted by fi on 17/05/2009 13:00:40

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I have just made Gordons spicey beef curry, it was so easy and so delicous.. I give this recipie 5 stars

Posted by fi on 17/05/2009 12:57:46

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Don't think it matters what kind of chillies. Probably best to use fresh rather than dried, red or green, whatever brand is comfortable for you. I just use a bag of mixed chillies from the local supermarket and they do a great job.

Posted by ritchie on 30/03/2009 20:41:27

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Please tell me what kind of long chilis this recipe calls for. Fresh or dried? Green or red? It looks like there is something green in the photo but it doesn't appear to be finely chopped so I am puzzled. We do not get The F Word in the states so I can't reference the show. I am making this tonight and will use hot red pepper flakes to give the dish some heat and hope it works. Thanks for help.

Posted by minni on 04/02/2009 18:06:43

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Gordon Ramsay recipes Spicy beef curry recipe

Ingredients

For the spice mix:

Method: How to make spicy beef curry

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