Spicy beef curry with rice

Serves: 4
Prep and cook time: 3 hours
Cooking skill: easy


  • 750 g | 26 oz British stewing steak, trimmed and cut into 2 1/2 cm 1 inch cubes
  • 2 tbsp sunflower oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp fresh ginger, peeled and minced
  • 1 tsp whole cloves
  • 3 cardamom pods, lightly crushed
  • 2 small cinnamon sticks
  • 1 bay leaf
  • 2 tbsp mild or hot curry powder
  • 400 g | 14 oz tinned chopped tomatoes
  • 250 ml | 9 fl oz reduced-salt beef stock
  • 4 medium carrots, peeled and roughly chopped
  • 200 g | 7 oz | mangetout, cut in half on the bias
  • 2 tbsp lemon juice
  • 2 tbsp coriander, finely chopped, plus extra to garnish
  • 250 g | 9 oz basmati rice, rinsed in several changes of water, then drained
  • 1 lime, cut into wedges
  • Salt
  • Freshly ground black pepper


  1. Season steak with salt and pepper. Heat oil in a large saucepan or casserole dish set over a moderate heat. Working in batches, brown steak in hot oil, 5 minutes per batch. Remove to a plate.
  2. Reduce heat to medium and add onion, cooking for 5 minutes. Stir in garlic, ginger, and spices, cooking for 2 minutes.
  3. Stir in tomatoes, stock and steak. Bring to boil and then reduce to a gentle simmer until steak is very tender, about 1-1 1/2 hours; stir occasionally.
  4. Stir in carrots and simmer until tender, about 20 minutes. Stir in mangetout and cook for 3-4 minutes. Stir in chopped coriander. Season to taste with lemon juice, salt and pepper.
  5. Combine rice with 700 ml water in a saucepan. Bring to boil, cover, and cook over a low heat until rice has absorbed water, 15-20 minutes.
  6. Remove from heat and let cool, covered, for 10 minutes. Fluff rice with a fork.
  7. Divide rice and curry between plates. Garnish with lime wedges and coriander.

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Related categories: Beef Recipes Savoury dishes

Last edited: 24 December 2019 at 11:41

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