Beef and Onion Curry
- Gluten free
- Lactose free
- Peanut free
- Low carb
Ingredients
- 5 tbsp (75 mL) peanut or vegetable oil
- 2-1/2 lbs (1.25 kg) onions, chopped (about 7 1/2 cups/1.875 L)
- 2 tbsp (30 mL) ground dried red chilies
- 2 tbsp (30) curry powder
- 1-1/2 tsp (7 mL) salt
- 1 tsp (5 mL) ground fennel seeds
- 1/2 tsp (2 mL) black pepper
- 8 cardamom pods, cracked
- 6 whole cloves
- 1 star anise
- 2 lbs (1 kg) stewing beef, cubed
- 4 cloves garlic, pressed or pounded into paste
- 1 -inch (2.5 cm) piece gingerroot, finely grated or pounded into paste
- 1 can (400 mL) coconut milk
Preparation
In large skillet or Dutch oven, heat 3 tbsp/45 mL of the oil over medium heat; fry onions, stirring often and lowering heat if browning, until onions are light caramel colour, 50 to 60 minutes. Scrape into bowl and set aside.
Meanwhile, mix ground chilies with 3 tbsp/45 mL water to make paste. In separate bowl, mix curry powder, salt, fennel seeds and pepper with 3 tbsp/45 mL water to make paste. Set aside.
Add remaining oil to pan; increase heat to high. Add cardamom, cloves and star anise; fry until fragrant, 20 to 30 seconds. Add beef; fry, stirring, until seared. Stir in garlic and ginger; reduce heat to medium-high and fry, stirring, until fragrant and liquid has evaporated, 3 to 5 minutes.
Stir in chili paste; fry, stirring, until oil is red, 2 to 4 minutes. Stir in curry paste; fry, stirring, for 2 minutes. Stir in onions and coconut milk. Bring to boil; reduce heat to low and simmer, covered, stirring occasionally and sprinkling with water if sauce is sticking, until beef is tender and sauce is very thick, 1 to 1-1/2 hours.
Makes 8 to 10 servings.
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