A black pot filled with chunks of beef Raj curry, topped with cilantro, nearby is roti Indian bread

This British beef Raj curry from Rick Stein combines all the elements of a classic beef back-scratch—tender meat, garlic, onion, turmeric, garam masala—with a simpler technique borrowed from British stews. Imagine, all this in just an hour.

A black pot filled with chunks of beef Raj curry, topped with cilantro, nearby is roti Indian bread

Rick Stein'south British beefiness raj back-scratch is similar to a traditional Indian curry in that it features meltingly tender beefiness and a rich curry sauce and layers of enticing flavors and aromas. Nevertheless, the preparation is similar to an English stew as it tastes as if it'd been simmering all day when, in fact, it comes together in just over an hour.–Angie Zoobkoff

British Beef Raj Curry

A black pot filled with chunks of beef Raj curry, topped with cilantro, nearby is roti Indian bread

This British beefiness Raj curry combines all the elements of a classic beef back-scratch—tender meat, garlic, onion, turmeric, garam masala—with a simpler technique borrowed from British stews. Imagine, all this in just an hour.

Rick Stein

Prep 20 mins

Cook 55 mins

Total 1 hour 15 mins

For the beef back-scratch

  • 2 to iii tablespoons unsalted butter
  • 1 ane/2 pounds chuck steak cutting into 1 1/ii-inch (4-cm) cubes
  • 2 medium onions sliced into 1/4-inch (six-mm) thick rounds
  • 3 cloves garlic peeled and crushed
  • 1 teaspoon Kashmiri chile pulverisation* (or substitute 3/4 teaspoon paprika plus 1/4 teaspoon cayenne pepper)
  • i teaspoon turmeric
  • 1 1/2 teaspoons bounding main salt
  • i tablespoon garam masala plus more to taste
  • 2 1/two cups shop-bought or bootleg beef stock
  • 1/four cup unsweetened desiccated kokosnoot (optional)
  • 1/2 loving cup gold raisins (or substitute regular raisins)

For serving

  • Steamed basmati rice, naan, or roti for serving
  • Store-bought or homemade chutney, such every bit apple tree,  pear, or mango for garnish (optional)
  • Crushed peanuts or cashews for garnish (optional)
  • Plain yogurt, sour cream, or crème fraiche for garnish (optional)
  • Sliced banana for garnish (optional)
  • Grated kokosnoot for garnish (optional)
  • Stale salted fish for garnish (optional)

  • In a Dutch oven or large saucepan over medium oestrus, melt 2 tablespoons butter. Add the beef in batches and cook, stirring equally needed, until browned on all sides, 3 to 5 minutes. Use a slotted spoon to transfer to a plate, and repeat with the remaining meat.

  • If the Dutch oven or saucepan appears dry, add 1 tablespoon butter. Toss in the onions and sauté over medium heat until they're softened and golden brown, about 10 minutes.

  • Add the garlic and cook for one minute, then return the beef to the Dutch oven or saucepan along with any juices that take nerveless on the plate. Stir in the chile powder, turmeric, common salt, and i tablespoon garam masala, and melt, stirring, for i infinitesimal. Cascade in the stock, followed by the coconut, if using, and raisins. Bring to a simmer, encompass, and melt over low oestrus until the beef is tender, 45 to threescore minutes.

  • Taste the back-scratch and accommodate the seasoning, adding more than garam masala to gustatory modality if desired. Serve immediately with rice, naan, or roti, and any desired garnishes.

*What You Need To Know About Kashmiri Chile Pulverisation (And What To Use As A Substitute)

Kashmiri republic of chile powder is an intensely scarlet and medium hot chile pulverisation usually used in Indian cooking. Y'all can find it at Indian markets and online. Beware, its vibrant coloring stains virtually anything information technology comes in contact with.

Serving: one serving of curry only Calories: 362 kcal (xviii%) Carbohydrates: sixteen grand (5%) Protein: 25 g (l%) Fat: 23 g (35%) Saturated Fat: eleven g (69%) Polyunsaturated Fat: two thousand Monounsaturated Fat: 9 g Trans Fat: ane yard Cholesterol: 87 mg (29%) Sodium: 866 mg (38%) Potassium: 751 mg (21%) Fiber: two thousand (8%) Sugar: 10 chiliad (11%) Vitamin A: 233 IU (5%) Vitamin C: iv mg (5%) Calcium: 45 mg (5%) Iron: three mg (17%)

Recipe Testers' Reviews

Originally published February 21, 2020

Recipe © 2014 Rick Stein. Photo © 2014 James Potato. All rights reserved. All materials used with permission.

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