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Kenyan Beef Curry

Kenyan Beef Curry

Beef · Kenyan · 14 ingredients
≈ £2.83 a head
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Ingredients

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

  1. Pour the water into a large pot and bring it to the boil.
  2. Add the steak tips, crushed garlic and ground ginger, then lower the heat to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally and skimming off any foam that rises to the surface.
  3. Lift the beef out with a slotted spoon and set aside, keeping the cooking liquid for later.
  4. Return the pot to medium heat with the oil. Add the sliced onions and cook, stirring now and then, until softened, 5 to 7 minutes.
  5. Stir in the chopped tomatoes and continue cooking, stirring occasionally, until they collapse into the onions, 3 to 5 minutes.
  6. Tip the beef back into the pot, stir through and cook for a further 5 minutes, stirring occasionally.
  7. Mix in the paprika, black pepper, curry powder, tomato puree and a pinch of salt, coating the meat well.
  8. Pour back the reserved cooking liquid, adding extra water so the beef is just covered. Bring to the boil, then reduce to a simmer and cook uncovered for about 1 hour, stirring now and then, until the beef is tender and the sauce has thickened. Add a splash more water if it starts to dry out.
  9. Taste and adjust the seasoning, then finish with sliced chilli and coriander leaves before serving.
StreetOwl tipSearing the beef in the oil before simmering, rather than boiling it first, will give the finished curry a richer, deeper flavour.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.

Recipe idea and photograph from TheMealDB, an open, crowd-sourced database. The photograph is theirs, not ours.

This dish came to TheMealDB from tasteoftheplace.com — the original, and the one to trust if we differ.

Watch it made

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