Dry Beef Curry


This recipe comes from "The Classic 1000 Indian Recipes", Wendy Hobson editor. It produces and interesting mild curry. This recipe is gluten-free and has no preservatives.



  1. Mix the meat, turmeric, and cidar vinegar and leave to stand for 10 minutes
  2. Heat the oil and fry the garlic, chilli and ginger over a medium heat until lightly browned.
  3. Add the curry powder and coconut and fry for 3-5 minutes, stirring occasionally, until the oil rises to the surface.
  4. Stir in the meat mixture, salt and tomato and fry over a high heat for 3-4 minutes
  5. Transfer to a casserole dish, cover with foil and the lid and bake in a preheated oven at 400F for 30 minutes
  6. Reduce the heat to 300F and bake for a further 15 minutes
  7. Serve hot with rice or chapatis, a vegetable dish and salad