A warming beef and root vegetable curry

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Indian beef curry with root vegetablesThis recipe is one that I recently wrote for our local community newspaper.  Inspired by some of the dedicated farmers who sell locally raised, hormone and anti-biotic free meat at the Landsdowne Farmer’s Market. The vegetarian dishes of India are fantastic but so too are many of the meat dishes.  This recipe, one could interpret it as a spiced beef stew, is a good introduction to a simple meat curry.  Play around with the spice combinations to tailor it to your own preferences and tastes. Lamb, pork, bison or elk can be substituted but cooking the time may need to be adjusted.  Typically, vegetables would not be added to such a dish but by doing so you end up with an easy substantial meal.  I love making the curry at this time of year as I find the shades of orange, rust, yellow, white and speckles of green on the plate mimic what is happening in the fields and forests during mid-autumn.

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A warming beef and root vegetable curry
Serves: 4
 
Ingredients
  • 2 pounds (1 kg) stewing beef in 1 ½ inch cubes
  • 2 medium white onions, finely chopped
  • 1 tbsp garlic cloves (3 cloves), finely chopped
  • 1 tsp fresh ginger, finely chopped plus 1 tbsp julienned ginger for garnish
  • ½ tsp cumin seeds
  • 1 tsp cumin powder
  • ¼ tsp cayenne powder (family friendly); ½ tsp for a spicier curry
  • 3 tbsp vegetable oil
  • 1 green chilli- seeds removed- finely chopped
  • 2 medium tomatoes, finely chopped
  • 2 tbsp chopped fresh cilantro
  • Salt and pepper, to taste
  • 1 ½ cups assorted root vegetables (carrots, turnips, potatoes, squash) cut into bite sized pieces
Instructions
Preheat a heavy bottomed large saucepan at medium heat. Add cumin seeds and dry roast for about 2 minutes or until aromatic and dark brown. Remove cumin seeds and set aside.

Pour vegetable oil into pan and increase heat to medium high. Toss in onions and cook for about 5 minutes or until golden brown. Add cayenne powder and cook for 30 seconds or until oil starts to separate from the onions. Add chopped garlic and ginger and cook for 30 seconds. Stir in cumin powder and cook for 2 minutes. Add stewing beef and season with salt and pepper. Cook, stirring regularly, for about 15 minutes until all of the meat has changed colour and has lightly browned. Toss in tomatoes, green chilli, toasted cumin and a quarter cup of water. Cover and simmer over low heat for 45 minutes or until tender. Occasionally give the meat a stir. Once the meat is tender, remove the cover and simmer until most of the liquid has reduced but still lightly coats the meat.

While the curry is simmering, bring a large pot of salted water to boil. Toss in one type of root vegetable and cook until tender. Remove with a slotted spoon and set aside. Repeat with other vegetables, if using.

When you are happy with the consistency and tenderness of the curry gently stir in the cooked vegetables. Check and adjust seasoning, if need be. Garnish with julienned ginger and roughly chopped coriander and serve immediately.
  1. The beef curry can be served with rice, naan or homemade paratha.

NOTE: This was originally posted on my blog India On My Plate on November 2, 2011

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