Prep 5 minutes • Cook 1 hour • Serves 4
INGREDIENTS
800g (approx. 1 ¾ lbs) New Zealand Springvale Beef cubes or Steak cut into 1” cubes
1 tbsp canola oil or ghee
1 large or 2 small yellow onions, peeled and finely chopped
3 cloves garlic, peeled and minced
1 tbsp fresh ginger, peeled and minced
1 tbsp garam masala
1 tbsp ground cumin
1 tsp ground turmeric
1 tsp red chili flakes (may be adjusted according to your heat preference)
4 large tomatoes, diced
1 tbsp smooth mango chutney (optional, but is delicious)
¼ cup fresh cilantro (coriander)
Salt and freshly ground black pepper
METHOD
Add canola oil or ghee to a large saucepan, bring to medium high heat
In batches, brown cubes of beef on all sides and add to a bowl; set aside
Add onions to the saucepan and cook until soft and slightly browned
Add garlic, ginger, garam masala, cumin, turmeric, and chili flakes; stir until
combined
Stir in beef cubes and tomatoes; add just enough of water to cover the beef
Cover and cook over medium heat for approximately 1 hour or until the meat
is tender
Stir in chutney (optional), pour curry into bowls and top with cilantro