For some reason, I cannot stand beef curry - in my mind it parked in the same place as baked beans and custard on toast.
Anyway that doesn't help, however in the meantime, you may want to try this beef chille reciple. realy tasty.
4 tbsp olive oil (extra for browning beef)
4 smallish onions, finely chopped
6 garlic gloves crushed & chopeed
2 1/2 lbs good quality cubed beef - my local buthers stuff is the best.
1 green pepper finely chopped
3 x 400g cans chopped tomatoes
3 tbsp tomato pur?e
8 dried chillies (mixture of chipolte and ancho i've found work best)
2 hpd tsp ground cumin
1 tsp ground coriander
2 tsp chilli powder
1 stick cinnamon
1 tbl Worcestershire sauce
1 dsp salt and freshly ground black pepper
1 beef stock cubes
1 lvl tbl sugar
Method
1 Brown beef in 2 or 3 batches, set aside each time until all browned.
2. Fry the onion for 6 mins and add garlic paste and cook for 4 mins more
3. Add cumin, corriander, chilli powder and cook for 2 mins
4. Soak the dried chillies in boiled water for 5 mins. Blend or chop them.
5. Add these blennded chillies and diced green pepper to the pan and cook for 2 mins.
6. Add tomatoes, tomato pur?e, sugar, cinnamon stick and Worcestershire sauce and crumble in the stock cube.
7. Season well with salt and pepper. Cover with a lid and cook over a gentle heat for 2 hrs, stirring occasionally until the mixture is rich and thickened. You can also do it in the oven at 150 Centigrade for 3 hours.
The chilli is even better a day or two after it's cooked as the flavours develop and becomes richer.
PS. You can make this into Chilli Con Carne by swaping beef cubes for beef mince and adding 2 cans of kidney beans 30 mins before the end of cooking.
