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Sliced Beef Curry
This dish is well known in the Indian restaurant. It is based on a traditional Moslem dish which originated in the courts of the emperors centuries ago. Beef was the meat used then, although lamb has become better known. The difference with this dish is that the meat is in slices. I have used beef marinated in red wine (a restaurant technique), and the resultant curry is exceptionally nice.


4 x 8 oz (22 g) pieces steak / Chicken (fillet, sirloin, rump etc, according to your pocket)

1/2 pint (300 ml) red wine , Coconut Milk is a good subsitute

1 large onion, roughly chopped

4 cloves garlic, roughly chopped

2 inch ( cm) fresh ginger, roughly chopped

1/2 cup oil

2 tablespoons ground almonds

20 whole almonds

1 tablespoon tomato purée



Spices 1

1 teaspoon turmeric
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon paprika
1 teaspoon chilli powder
1 teaspoon poppy seeds
Spices 2
1  tablespoon dry fenugreek leaves
1 dessert spoon garam masala


1 Beat the steak out to thin pieces less than 1/4 inch (6mm) thick with a wooden meat hammer.

You can also cut the meat into bite size cubes.

This is called the ‘pasanda’. Place meat in a flat bowl, cover with the wine / coconut milk, and leave overnight.

2 Fry the onion, garlic and ginger in some oil until golden. Cool, then purée.

3 Fry the purée in remaining oil and, when simmering, add spices i. Fry at quite a high temperature for about 5 minutes, and keep stirring. Mix in the ground and whole almonds, the tomato purée and a little water if it is too dry.

4 Combine the meat, wine marinade and purée mixture in a shallow casserole dish, ensuring the meat is well covered, salt to taste and cook for 3 5—40 minutes in a preheated oven at 375°F (190°C) Gas .

5 Meanwhile soak spices 2 in water. After 3 5—40 minutes, add to the casserole and stir in well. Cook on for a further 20 minutes, then serve. If at any stage it looks too dry, add a little water.

Serves: 4

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