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Coconut and cinnamon beef curry
Serves: 10
Prep time: 20 minsTotal time: 
Photographed by Dan Jones
Coconut and cinnamon beef curry
Serves: 10
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
583Kcal
Fat
39gr
Saturates
23gr
Carbs
9gr
Sugars
6gr
Fibre
1gr
Protein
49gr
Salt
0.4gr
Sybil Kapoor
Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.
Sybil Kapoor
Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.
Ingredients
- 5 tbsp sunflower oil
- 4 medium onions, finely sliced
- 6 garlic cloves, finely chopped
- 1 tbsp finely chopped root ginger
- 3 cinnamon sticks, halved
- 6 cloves
- 1 tbsp hot chilli powder
- 3 tbsp ground turmeric
- 3 tbsp garam masala
- 2kg diced casserole steak
- 3 x 400ml tins of coconut milk
- 1 x 100g pack ground almonds
- 1 x 31g pack coriander leaves only, roughly chopped
Step by step
Get ahead
Make up to 2 days ahead; cool, cover and chill. It can also be frozen.
-
Set a large, heavy-based saucepan over a medium to low heat. Once hot, add the oil, followed by the onions, garlic, ginger and cinnamon. Fry gently for 20 minutes, or until the onions are soft and golden.
- Mix in the spices and cook for 2 minutes, then increase the heat to high and, once the onions are sizzling, add the meat with a pinch of salt and stir until lightly browned. Add the coconut milk. Bring to the boil, then reduce the heat, cover and simmer for 1 hour 20 minutes. Stir in the ground almonds and continue to simmer for 30 minutes.
- Allow the meat to rest, off the heat, for 10 minutes. Remove the cinnamon sticks before serving. Garnish with coriander and serve with the saffron and pea pilaff.