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Slow Beef Curry with Pickled Forced Rhubarb

Eating meat sustainably is high on our agenda (especially in January!) and what better dish is there to promote this than a warming curry featuring an unusual & exceptionally thrifty cut of beef...

2.5hrs, plus overnight marinade to prepare
Serves 4
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Ingredients

For this recipe we used the LMC (or leg of mutton cut), which is a flavoursome cut of beef that needs a slow cook to elicit the full flavour and tenderise the meat. It works beautifully in a curry: warm, enticing spices and served with something sharp to cut through the richness. We’ve offset it here with quick-pickled, forced rhubarb which also adds an injection of colour to this mid-winter dish. If you happen to have leftovers it gets better over a couple of days, piled high with fresh herbs, seeds, yoghurts and pickles. Another good alternative to the LMC is blade steak, or for something less lean, you could always make it with chuck.

  • For the marinade
  • 750g leg of mutton cut
  • 4 tbsps yoghurt
  • 1 cinnamon stick
  • 6 crushed green cardamom pods
  • 1 tbsp crushed garlic
  • 1 tbsp crushed ginger
  • For the curry
  • 1 chopped onion
  • 1 bay leaf
  • 2 red chillis
  • 200 - 300ml of good meat stock
  • 4 tomatoes, diced
  • 1 tsp garam masala
  • 2 tbsps dessicated coconut
  • For the pickle
  • 400g rhubarb
  • 200ml white wine vinegar
  • 100g caster sugar
  • A few slices of ginger
  • 2 tsps yellow mustard seeds
  • 2 bay leaves

Instructions

  1. Marinade meat overnight with all marinade ingredients - this helps to tenderise the meat
  2. Saute onion and bay leaf until golden
  3. Add chilli and cook for a couple of minutes
  4. Add meat and saute uncovered until it has taken an even colour
  5. Add tomatoes and cook for a few minutes
  6. Add stock and garam masala, cover and cook for 1.15 hr on a low simmer
  7. Uncover and add coconut, continue to cook with the lid off on low simmer until reduced to the desired thicker consistency
  8. While the curry is cooking, slice your rhubarb finely to fit and add to any sterilised jar
  9. Heat all other ingredients together until they begin to simmer
  10. Allow to cool before pouring over the top of the rhubarb and securely fastening lid
  11. Serve when ready - it gets better with time!
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