Native Beef Luing chevron

Tomato and Beef Curry

Succulent and rich curry perfect to share with friends


1 tbsp vegetable oil

4 brown onions, halved, thinly sliced

3cm-piece fresh ginger, peeled, finely chopped

2 garlic cloves, peeled

1 tbsp coriander seeds

1 tbsp garam masala

1 tsp ground turmeric

2 tsp sea salt flakes

1kg Luing Shin of Beef, cut into 2cm pieces, excess fat removed

4 large fresh green chillies, thickly sliced

5 vine-ripened tomatoes, halved, thinly sliced lengthways

1 green capsicum quartered, deseeded, thinly sliced

Low-fat natural yoghurt, to serve

Shredded fresh continental parsley leaves, to serve

Steamed Basmati rice, to serve


Step 1
Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 15 minutes or until soft and golden brown.

Step 2
Meanwhile, place the ginger, garlic, coriander, garam masala, turmeric and salt in a mortar and gently pound with a pestle until a smooth paste forms. Add to the onion and cook, stirring, for 1 minute or until aromatic. Add the beef, chilli and three-quarters of the tomato and stir to combine. Reduce heat to low and cook, covered, for 1 1/4 hours or until beef is tender.

Step 3
Add the capsicum and remaining tomato to the beef mixture and cook, covered, for 15 minutes or until capsicum is tender.

Step 4
Divide curry among serving bowls. Top with yoghurt and sprinkle with parsley. Serve with steamed basmati rice.