Beef curry with butternut squash
Chef:
Neven Maguire
Cook:
120 mins
1kg rib or shoulder beef, cut in cubes
2 tbsp olive oil
1 large onion, peeled and chopped
4 cloves garlic, peeled and chopped
2 red chillies, deseeded and chopped
4cm piece of fresh ginger, peeled and finely grated
Seeds from 6 cardamom pods
2 x 5 cm cinnamon sticks
1½ tbsp ground cumin
1½ tbsp ground coriander
1 butternut squash, peeled and cut in 1inch cubes (approx. 450g)
1 x 400ml tin of chopped tomatoes
200mls stock or water
A little salt and freshly ground black pepper
Preheat the oven to Gas Mark 4, 180°C (350°F).
Heat a tablespoon of oil in a flame-proof casserole and brown the meat in batches. Add a little more oil as necessary. As the meat browns remove it to a bowl.
When all the meat has been browned add a little more oil to casserole. Add the onion and cook for a couple of minutes. Stir in the garlic, chillies, ginger, cardamom seeds, cinnamon, cumin and coriander and continue to cook until the onions just begin to brown. Add in the squash and stir to coat with the spices.
Return the meat and its accumulated juices to the casserole. Add the tomatoes, stock or water and a little salt and pepper. Stir to mix and bring to a simmer. Cover and place in the oven for 1½ hours or until the meat is tender.
Just before serving stir the lemon juice into the casserole and taste for seasoning. Sprinkle all but a handful of the chopped coriander on top of the casserole. Put the yoghurt into a small serving bowl and mix in the lemon zest and remaining coriander. Serve with the casserole along with rice or mashed potatoes.
Serves
6
Cooking Time
120 minutes
Main ingredients
Beef, Vegetables
Recipe Type
Dinner, Family Dinners
Level of Difficulty
Moderately Easy
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