This dry beef curry is not dry, dry, it's just not super saucy! Make sense? The onions give it plenty of moisture and the longer you cook it, the drier and more intense the spices and flavour become. I love throwing this one straight in the oven and leaving it there for a couple of hours.
Secret Spice Delhi makes a curry super dupa easy to have whipped up in a flash.
I love a lamb or beef curry served with a little sweet mango chutney, raita and a little cauliflower rice (or plain rice if you fancy). This one is perfect scooped up with a pappadam, just read the ingredients on the packet and make your best choice.
In the Healthy Hacks, you'll find my guide to spicing up and cooling down your curries!
Delhi Dry Beef Curry
This flavour of this curry is intensified by not having much sauce. Perfect served with vegetables or a fresh salad, yoghurt and pappadams.
1kg diced gravy beef or chuck steak, diced lamb leg for a quicker cook
4 brown large onions roughly chopped
3 cloves of fresh garlic
1-2 teaspoon of unrefined salt
2 tablespoons of Delhi Secret Spice or other curry powder or paste
2 tablespoons of ghee or coconut oil (see ghee recipe for budget version)
Place the onions, salt and curry powder in a food processor or blender and blitz into a paste
Warm the ghee in a heavy based pot on a moderate heat
Add the onion mix to gently fry off, stirring frequently until the raw onion smell goes away
Add the meat and stir to coat and brown slightly. Add more ghee if it’s sticking
Pop a lid on and warm through for 10 minutes
Reduce the heat and cook until tender stirring occasionally (approx one hour if small diced)