Beef Curry or Korma Recipe

I was amazed that some people we know actually throw away any beef from the Sunday joint. Why? It’s cooked and perfectly safe for a few days in the fridge.

Ingredients:

• Vegetable oil, gee, or butter
• 1 lb (450 g) beef or ½ lb (225 g) beef and ¼ lb (112 g) mushrooms, chopped
• 1 largish onion, peeled and chopped
• Curry spices to your taste
• 1 x 1 lb (450 g) tin chopped tomatoes, plus enough water to fill the empty can
• 2 largish cloves of garlic, crushed
• Cream or evaporated milk (optional)

(We don’t use tinned tomatoes as, when we have the tomato glut in August we pop them into boiling water, remove their skins, and zap through a blender and freeze. That way we’ve always got tomatoes for cooking.)

Method:

1. Heat the oil, gee, or butter and add the onions, crushed garlic, beef and/or mushrooms and fry gently. Add the curry spices to taste and continue stirring until the ingredients are well coated and the spices have infused the contents.
2. Add the tomatoes and water, stir until it comes to the boil and then reduce the heat and simmer gently for at least an hour.
3. By this time the “curry” should have reduced considerably and have a thick consistency. At this time add cream or evaporated milk if you like it creamy and continue to cook for a short while.
4. Serve with basmati rice and your favourite pickles/chutneys.