In this video I demonstrate how to cook colonial beef curry, a kind of hybrid between Indian-style curry and a British or Irish stew. Curries like this are a popular choice on British pub grub menus.
700g lean diced stewing beef.
1 onion, finely chopped.
1 onion, coarsely chopped.
3 carrots, coarsely chopped.
3 potatoes, quartered.
3 tablespoons of tomato puree/paste.
6-8 cloves of garlic, peeled.
2 thumb-sized pieces of fresh ginger, chopped.
1 bay leaf.
2 mild green chilli peppers (optional).
3 hot green bird-eye peppers (optional).
1 teaspoon of panch poran (optional).
Half a teaspoon of garam masala.
3 heaped teaspoons of curry powder.
A sprig of dried or fresh curry leaves (optional).
Oil, lard or ghee for frying.
1 beef stock cube.
1 teaspoon of sugar.
Water as required.
Chopped fresh tomato and chopped fresh onion.
My curry powder recipe: https://youtu.be/rILsCIQPT-A
03:16 Making the curry paste
05:14 Cooking the curry
11:39 Adding the veggies
15:14 The reveal
15:48 Summary slideshow
17:30 End titles and links
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