Beef Curry 

Two pounds of beef should be enough to feed 4 to 6 people depending on how many side dishes you are going to offer.   Get a cheaper cut of beef as it simmers for several hours and will be very tender.

You need the following spices.

• 1 Tsp of Corriander Powder,
• 1 Tsp of yellow Turmeric powder.
• 2 bayleaves
• 1 Tsp of Curry Powder. (if you like it hot, get hot curry powder and add an extra Tsp or more)
• 1 Medium tomato.
• 2 medium sized potato's
• fresh celantro (usually available in the vegetable side of grocery store)
• A small bottle of worcestershire sauce.

The following will add another dimension of flavor to your curry if you can get them. You can get them an an East Indian grocery store if you have one in your city.  

• 1 Tsp of Garum Masala
• 3 Black or White Cardomin seeds.
• 1 Tsp of Black or Golden mustard seeds.
• 1 Table Spoon of white vinegar or Fresh Lemon Juice whichever is available.
• Curry leaves.  

Step 1 Dice the beef into approximately 1" cubes.

Step 2 Take a medium to large onion and slice it and brown in a pan with some light olive oil or other oil.

Step 3 When the onions are light brown, pour in the spices below and mix together and allow to fry for another two minutes.

1 Tsp of Corriander Powder,
1 Tsp of yellow Turmeric powder.
2 bayleaves
1 Tsp of Curry Powder.

Step 4 Take the mixture out of the pan and place in a bowl for later use.

Step 5 Now, take the diced beef and add to the pan with a little more oil. Add about three table spoons of Worteshire sauce and fry until the beef begins to brown. Now add the onion and spice mix and stir fry for a minute or two.  If you have them add the 1 Tsp of Garum Masala, 3 Black or White Cardomin seeds and the curry leaves. 1 Table Spoon of white vinegar adds a little tartness to the curry which is nice.  You can use fresh lemon juice if you prefer.

Step 6 Get a pot big enough to put all the beef into and cover with boiling water and let it simmer on low heat for about two hours.

• Dice the tomato and add to the pot.
• Peel and cut the potato's into quarters and add to the pot. 
• Add a 1/2 Tsp of salt. (You may have to taste it later to see if there is enough)
• Add more curry powder if you want it hotter. 
• You can also add a 1/4 to 1/2 Tsp of red chilly flakes to add some bite to the curry.  (These are the flakes you get at most pizza places)

Step 7 Add about 3 or 4 twigs of celantro to the simmering pot about 10 minutes before serving. (the East Indian name is Green Dania leaves)

Step 8 Steam a cup of rice.  You can use the five minute rice, but I prefer the 20min rice. It seems to have a better flavor.  

• Serve the curry on top of the rice or next to it depending on your desire.
• You can garnish with diced RIPE banana which goes really well with curry and if available the following also will add a rich dimention of taste to your curry. 
• A diced tomato
• Desicated Coconut   (grated coconut)
• Fruit Chutney which you can get at the East Indian grocery store. Some local supermarkets sell Chutney as well.  

DRINKS

Water or soda will make your mouth burn.  if you want to ease the burn in your mouth serve with a glass of milk.