Rating: 4 stars
5 Ratings
  • 5 star values: 2
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  • 1 star values: 1

When Nancy Sephton lived in South Africa in the '50s, lamb curry was as ubiquitous there as hamburgers and hot dogs are in the United States. On a return visit a number of years later, she came across the curry made with beef, which has become a favorite with her family.

Nancy Sephton, Kensington, California
This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse beef, pat dry, and cut into 1-inch chunks. In a 5- to 6-quart pan, combine beef, onions, and 1 cup water. Cover and bring to a boil over high heat; reduce heat and simmer 30 minutes. Uncover, turn heat to high, and stir often until liquid evaporates and meat and onions are lightly browned, 5 to 7 minutes. Spoon out and discard any fat.

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  • Add to pan the curry powder, mustard seed, garlic, and turmeric; stir until spices are more fragrant, about 1 minute. Add broth, tomatoes, chilies, and ginger; stir to free browned bits. Return to a boil, cover, reduce heat, and simmer until meat is very tender when pierced, 2 to 2 1/2 hours.

  • Put banana, chutney, coconut, and cucumber yogurt sauce each in separate small bowls.

  • Ladle beef curry over rice on plates. Add banana, chutney, coconut, cucumber yogurt sauce, and salt to taste.

Nutrition Facts

559 calories; calories from fat 26%; protein 40g; fat 16g; saturated fat 5.8g; carbohydrates 63g; fiber 4g; sodium 337mg; cholesterol 111mg.
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