Rich and deeply comforting, this sticky tamarind curry with beef is the kind of dish that rewards a little patience. Slow-simmered until the meat is melt-in-your-mouth tender, the sauce balances sweet, tangy and savoury flavours in every bite. It’s a true crowd-pleaser — and even better made ahead, when the flavours have time to deepen and develop.
Sticky tamarind curry with beef
Ingredients
- 1 tbsp oil
- 1.5 kg beef chuck, cut into 3cm cubes
- 3 onions, chopped
- 1tbsp grated fresh ginger
- 2 garlic cloves, sliced
- 1 green chilli, sliced, plus extra to serve
- 500 ml beef stock
- 2 tbsp light soy sauce
- 45 g brown sugar
- 2½ tbsp tamarind paste (available from Woolworths)
- 20 0g sugar snaps and mange tout
- 100 g baby leaf spinach
- Handful coriander leaves, to serve
- Black sesame seeds, to serve
Instructions
Heat the oil in a large saucepan. Fry the beef in batches to brown and seal, remove and set aside. In the same pot, add the onions, ginger, garlic and chilli and cook for 5 mins.
Return all the beef to the pan and add the stock, soy sauce, brown sugar and tamarind paste. Simmer for 2 hrs, covered, until the meat is tender.
About 40 mins before the stew is cooked, remove the lid and turn up the heat up to allow the stew to reduce.
Meanwhile, blanch the sugar snaps and mangetout for 2 mins in boiling water. Drain, and stir into the stew with the baby leaf spinach. Cook for a further 5 mins. Top with coriander and sesame seeds, and serve with rice.
Also See: Easy fish curry
Posted on Woman&Home.
