This is an authentic curry that doesn't use commercial curry roux. The spicy fragrance makes this a curry for adults. You can make Indian style curry easily at home. It's perfect for the hot summer months. ATTENTION: This may be too spicy for small children.
Rub curry powder, salt and pepper into the beef cubes evenly. Brown in oil in a frying pan.
Transfer the meat to a pot, add water and bay leaves, and simmer while skimming off the scum. When no more scum is rising to the surface, add soup stock cubes and simmer until the meat is tender.
While the meat is cooking, sauté the finely chopped onion in butter patiently, until it has caramelized.
When the onions have caramelized, add all the ☆ ingredients and mix well to form a paste.
When the meat is tender, add the spice paste from Step 4, and simmer briefly while removing any scum. Add the ☆ spices and mix well. Mix in the plain yogurt and chutney then simmer over low heat for about 30 minutes. Done!
Story Behind this Recipe
I adapted a curry recipe that a neighbor taught me to make this authentic curry. This is the type of curry I ate growing up. You can make it with beef, pork, chicken, ground meat or whatever meat you like. These days I like making it with ground meat for a Keema style curry and eating it with naan.
-You can use beef, chicken or any other meat you like. Chicken will taste quite light. -If you use a pressure cooker, the meat will become tender easily. -As it simmers, the soup in the pot will reduce, so add water if needed. -If you toast the chopped onion in a toaster oven for 15 minutes or so before sautéing, it will caramelize quite easily. -You can use garlic and ginger from tubes, but freshly grated tastes and smells better. -This curry is also delicious with naan instead of rice.