Gosht Bengali Beef Curry
OH MY GOSHT!!! This was a flavour sensation. Rich and deep Indian flavours from our new Bengali inspired seasoning make this really special.
Gosht literally means slow cooked, so this can be made on a BBQ, slow cooker, casserole dish or in a low oven.
We recommend using diced lamb shoulder, or diced beef shin for the best results, and that you take the time to brown the meat before cooking for even more depth of flavour.
INGREDIENTS
- 1.4 Kg beef stewing steak or similar
- 1 x Red onion, sliced thinly
- 1 x White onion, sliced thinly
- 2 inch Ginger root, finely diced
- 2 tsp garlic puree
- 70g A&O Gosht Bengali Curry Powder
- 500g Tomato passata
- 2 x Green bell peppers, roughly chopped into 1 inch pieces
- 2 x Red Bell peppers, roughly chopped into 1 inch pieces
METHOD
- In a heavy bottomed casserole pan, add 3 tbsp of rapeseed oil and brown the beef or lamb in batches, being careful not to overcrowd the pan. Set aside.
- Add the sliced onions to the casserole pan with a good glug of rapeseed oil, and fry on a medium heat until softened.
- Add the garlic puree, finely diced fresh ginger and stir together with the onions for 3 minutes, on medium heat.
- Add 70g of Gosht Curry Powder to the onion mix and, a glug more oil to keep the mixture from sticking. Continue to cook another 3 mins to release the spice oils.
- Stir in the 500g of Tomato Passata (or the same volume of chopped tomatoes), mixing well to combine, then tip the browned meat back into the pan, then the chopped peppers .
- Cook for a minimum of 3 hours on a medium to low heat, just gently simmering away. Test the meat after 3 hrs for fall-apart tenderness, and add seasoning to taste.
- We garnished the curry with chopped coriander leaf and crunchy potato sticks, served up with home made mango chutney and fluffy, aromatic pilau rice.
- You could add sweet potato, spinach or even lentils to make this go further for the family!