Beef and Onion Curry Recipe Review

Hi, Ray here again.

The weekend is upon us and so it’s time to make another curry from the great range on the Curry Focus website.

I haven’t made a beef curry for a few weeks so I chose the Beef and Onion Curry Recipe.

One of the attractions was that there are so few ingredients and this definitely appeals to my minimal cooking regime.

In fact, the only spicy ingredient was dried chillis.

The curry takes over 2 hours to cook, with the beef taking over 90 minutes. I’ve found that this is quite common with beef and usually results in a very tender beef curry.

I soaked the dried chillis and then cooked half of the onions so that they were well browned.

One thing that I noticed was that a lot of oil was used in this recipe. I know that onions soak up oil but not a full 10 tablespoons.

Plenty of oil was left over once I’d taken out the cooked onions.

I had made the chilli paste whilst the onions were cooking so quickly cooked it for the required 30 seconds before adding the remaining onion to cook.

Once the onion was cooked, I added the beef, cinnamon, lemon juice, sugar, lemon grass and water and mixed everything up well. Then I covered the frying pan and the curry simmered for 90 minutes.

I started cooking the rice when the beef had been simmering for 90 minutes and removed the frying pan lid so that the liquid would reduce a little.

Some liquid went away but I thought that there would be too much left. However, the browned onion thickened up the sauce very nicely. The curry wasn’t dry but wasn’t runny either.

I removed the lemon grass and cinnamon and served up the beef and onion curry on the rice.

The food was quickly eaten by the 4 diners. There was a hint of sweetness with a great taste of cameralised onion. The beef was lovely and tender.

The curry received an excellent taste rating of 7.5 out of 10 with a spice rating of mild.

This curry provoked quite an argument as to what constituted a curry simply because there was only one spicy ingredient (the dried chillis). One person was adamant that it wasn’t a curry because there was no curry powder or garam masala. Another argued that it was the taste that made a curry and this was a curry because of the taste. Another contributed that they had eaten lots of curries that didn’t have curry powder or garam masala. The argument raged for a few minutes but was abandoned when dessert of strawberries and ice cream arrived.

Whatever you think constitutes a curry, I thoroughly enjoyed this dish. If you like a mild curry that is easy to cook then why not make this Beef and Onion Curry? You won’t regret it.

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