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Cooking with PJ Vadas: Masala Beef Shin Curry

Masala Beef Shin Curry

Ingredients: (feeds 8)

1.5 kg Farmer Angus deboned beef shin (cut in 2-inch cubes)

2 white onion, sliced

5 garlic cloves, minced

1 tbsp chopped fresh ginger

1 cup crushed tomatoes

1 tsp fresh thyme leaves

10 x fresh curry leaves

1/4 cup fresh coriander, chopped

2 x large potatoes cut into 3-inch cubes

2 x tbsp white wine vinegar

2 tsp salt

1 tsp freshly ground black pepper

1 tsp turmeric

1 tbsp garam masala

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp cayenne pepper

1/2 tsp smoked paprika

1 stick fresh cinnamon

1/2 tsp lemon zest

1 tsp brown sugar

1 tbsp oil

1 cup beef stock

 

Method

  1. Put a heavy-based pot on high heat.
  2. Wait until the oil is almost smoking hot and fry the cubes of meat until brown. Be careful not to add to much as this will drop the temperature of the pan and the meat will stew rather than fry.
  3. Once all meat is browned, add the onions, thyme and fresh ginger and lightly fry for 5 min or until slightly browned.
  4. Put a small saucepan on low heat, add 4 tbsp of cooking oil and lightly toast your dry spices for 1 min being very careful not to let this burn.
  5. Put the heavy-based pan with browned meat and onions on the medium heat, add your toasted spices and all other remaining ingredients except your potatoes.
  6. Bring this to a slow boil then reduce heat to a slow simmer. You don’t want the curry to boil rapidly or your meat will become tough and dry.
  7. After 45min add your potatoes and cook for a further 60 -90 min.
  8. Once potatoes are soft, check the seasoning, remove from heat and allow to rest at room temp for 1-2 hours to allow for the flavours to marry.

 

Recommended sides –

  1. Fresh tomato sambals
  2. Crispy poppadum’s
  3. Rice or fresh bread
  4. Chutney of your choice.

 

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