Slow Beef Curry w/ Pickled Forced Rhubarb

2.5 hours
Serves 4
Main Course
This beef curry is made using a cut of beef known as the leg of mutton cut.  It's found inside the shoulder and lies just below the chuck.  Ideal for slow cooking, this cut lends itself perfectly to curry. For an extra flavour hit, we've used a quick pickle from forced rhubarb to top it off!


Marinade meat overnight with all marinade ingredients - this helps to tenderise the meat

Saute onion and bay leaf until golden

Add chilli and cook for a couple of minutes

Add meat and saute uncovered until it has taken an even colour

Add tomatoes and cook for a few minutes

Add stock and garam masala, cover and cook for 1.15 hr on a low simmer

Uncover and add coconut, continue to cook with the lid off on low simmer until reduced to the desired thicker consistency

While the curry is cooking, slice your rhubarb finely to fit and add to any sterilised jar

Heat all other ingredients together until they begin to simmer

Allow to cool before pouring over the top of the rhubarb and securely fastening lid

Serve when ready - it gets better with time!


Available in store

  • 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 chillies
  • 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
Share this:
Want more?

Join our Facebook Cooking Club

For more recipes, top tips & foodie tricks, join our cooking club over on Facebook.

Whether you want to learn how to use one of our more unusual ingredients or are simply cooking up a classic dish and need the best recipe for it, our Facebook community is the place to ask.