Not for the faint-hearted, this fiery beef delivers a bit of a kick!
PREP TIME: 30 MINUTES + MARINATING TIME
COOKING TIME: 2 HOURS
8 dried red chillies, chopped
1?2 cup white or malt vinegar
6 garlic cloves, peeled
3 cm knob ginger, peeled and roughly chopped
2 teaspoons ground coriander seed
2 teaspoons ground cumin seed
1 teaspoon ground black pepper
1?2 teaspoon ground turmeric
1?2 teaspoon ground cinnamon
1.3 kg chuck steak, cut into 3 cm cubes 2 tablespoons vegetable oil
2 large red onions, sliced
2 large tomatoes, diced
1 teaspoon brown sugar
12 long green chillies, sliced
1 Combine the dried chilli and vinegar and soak for 20 minutes until softened.
2 Place the garlic, ginger and ground spices into the bowl of a mini food processor and add the soaked chilli and vinegar. Blitz until it becomes a smooth, loose paste. Pour it over the diced beef and mix well to coat. Cover and refrigerate for 13 hours.
3 Heat the oil in a large, heavy- based pot over a medium heat. Add the onion and cook for 10 minutes or until golden brown.
4 Increase the heat to medium- high and add the beef, leaving any excess marinade in the bowl. Cook, stirring frequently, until the beef is brown.
5 Pour 1 cup of water into the reserved marinade and add it to the pot. Add the tomato, sugar and green chillies. Cover with a lid and bring to a simmer. Reduce the heat to low and simmer, covered, for an hour.
6 Remove the lid and stir well, then allow the curry to continue cooking for a further 45 minutes. The beef will be tender and flaking and the sauce thick. Taste and season well with salt.
Recipe and images taken from Homemade Takeaway by Julie Goodwin ($39.99), published by Hachette Australia. Buy the book here.
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