Beef Curry Recipe
Ingredients
| 2 medium-size onions, skinned and chopped | ||
| Oil | 45 Milliliter | |
| Ground coriander | 15 Milliliter | |
| Cumin | 15 Milliliter | |
| Turmeric | 5 Milliliter | |
| Small pinch of chilli powder | ||
| Small pinch of ground ginger | ||
| Pinch of ground cinnamon | ||
| Ground clove | 2.5 Milliliter | |
| Fenugreek | 2.5 Milliliter | |
| Vinegar | 30 Milliliter | |
| Lemon juice | 15 Milliliter | |
| Chuck | 700 Gram, cut into cubes | |
| Bayleaf | ||
| Garlic | 1 Clove (5gm), skinned | |
| Tomatoes | 396 Gram | |
| Stock | 300 Milliliter | |
| Long grain rice | 225 Gram | |
| Water | 600 Milliliter, salted | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Fry the onions in the heated oil in the uncovered pressure cooker, until soft and transparent.
Mix together the curry spices and blend to a paste with the vinegar and lemon juice.
Stir the mixture into the onions and leave to cook for about 5 minutes, stirring frequently to bring out the spice flavours.
Stir in the diced meat and continue to cook uncovered until it is well mixed with the spices.
Add the bayleaf, garlic, and tomatoes with the juice, stock and seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for 15 minutes.
Meanwhile put the rice in a greased solid separator or ovenproof dish.
Pour on the salted water.
Cover with a piece of greased foil.
Reduce the cooker pressure quickly.
Place the trivet on the curry and stand the dish of rice on top.
Put on the lid and bring to high (15 lb) pressure.
Cook for a further 5 minutes.
Reduce pressure slowly.
Flake the rice with a fork and serve it with the curry.
Mix together the curry spices and blend to a paste with the vinegar and lemon juice.
Stir the mixture into the onions and leave to cook for about 5 minutes, stirring frequently to bring out the spice flavours.
Stir in the diced meat and continue to cook uncovered until it is well mixed with the spices.
Add the bayleaf, garlic, and tomatoes with the juice, stock and seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for 15 minutes.
Meanwhile put the rice in a greased solid separator or ovenproof dish.
Pour on the salted water.
Cover with a piece of greased foil.
Reduce the cooker pressure quickly.
Place the trivet on the curry and stand the dish of rice on top.
Put on the lid and bring to high (15 lb) pressure.
Cook for a further 5 minutes.
Reduce pressure slowly.
Flake the rice with a fork and serve it with the curry.
Chef
