Beef Masala

A useful standard, mild curry, no frills or fiddly bits. Take care with the garam masala as shop-bought mixtures vary in intensity, depending on how much chilli is included.



2 tblsp ground coriander.

1 tblsp ground cumin.

1 tblsp ground fennel seed.

1 tblsp ground fenugreek.

1 tsp ground cloves.

1 tsp ground turmeric.

Salt to taste.

½ cup oil.

1 large onion, peeled and chopped

600g lean beef, diced.

2 bay leaves, ribs removed, finely chopped.

¼ cup sour cream or coconut milk.

1 tsp garam masala [or to taste].



Prepare the spices and salt and mix together in a bowl. Heat the oil in a pan over a hot flame, add the onion and fry until caramelised. Add the spice mix and cook for 1-2 minutes, stirring well then add the meat and stir in, until covered with the spices, adding a little water if too dry.

Add the bay leaves and simmer gently, covered, for 30 minutes. Stir in the sour cream [or coconut milk] until fully incorporated. Cover and simmer gently for 30 minutes, or until the meat is cooked, stirring frequently. Remove from heat, allow to cool and place in a covered container over night. Reheat gently, stir in the garam masala, and serve immediately.


Serve with: Boiled or pilaf rice and stir fried vegetables.


Serves: 4.


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