Indian-style Curry with Beef, Cauliflower and Peas


1 tablespoon ghee
1 kg beef chuck steak, cut into 3 cm pieces
2 brown onions, thinly sliced
2 celery sticks, thinly sliced
1 carrot, peeled, thinly sliced
2 garlic cloves, crushed
1 fresh bay leaf or dried bay leaf
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons garam marsala
2 teaspoons sweet paprika
1 teaspoon ground turmeric
1 teaspoon black mustard seeds
1 tablespoon finely grated fresh ginger
2 long green chilies, seeded (optional), finely chopped
2 cups beef stock
2 x 400 g cans chopped tomatoes
8 fresh curry leaves
1/2 cauliflower, cut into florets
200 g natural yogurt
1 cup fresh peas or frozen peas
steamed Basmati rice, to serve
papadums, to serve


  1. Preheat oven to 150°C.
  2. Heat half the ghee in a large flameproof casserole pan over medium-high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining beef, reheating pan between each batch.
  3. Heat remaining ghee in pan. Add the onion, celery, carrot and garlic and cook, stirring, for 5 minutes or until onion softens.
  4. Add the bay leaf, cumin, coriander, garam marsala, paprika, turmeric, mustard seeds, ginger and chili and cook, stirring, for 1-2 minutes or until aromatic.
  5. Add the beef, beef stock, tomatoes and curry leaves and bring to a simmer. Remove from heat.
  6. Bake in preheated oven, loosely covered, stirring occasionally, for 1-1/2 hours.
  7. Add the cauliflower and yogurt and stir to combine. Bake for a further 20 minutes or until beef and cauliflower are tender and sauce thickens slightly.
  8. Add the peas and stir to combine. Taste and season with salt and pepper.
  9. Spoon evenly among serving plates. Serve with steamed basmati rice and papadums, if desired.

Makes 6 servings.

Source: Taste magazine