Very tasty. I'd recommend quickly searing the beef over a high heat before starting on the onions and setting it to one side until ready to add again. Seared beef adds even more depth to the flavour. If done quickly and evenly, there's no need to clean the skillet before starting on the onions.
I couldn't get any chuck from my supermarket, so I had to settle for the leaner braising steak - and thus bumped up the cooking time to 2.5hrs. I had to keep adding a little water, even during the recommended cooking time, to prevent the dish from drying out.
The only other change I made was to add a bay leaf, as it's clear the spices in this recipe are cleverly balanced, ending up with a wonderfully deep and rich curry flavour.
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Very tasty. I'd recommend quickly searing the beef over a high heat before starting on the...