The Wokingham Paper

IN THE KITCHEN: Beef and onion curry

Beef and onion curry
Beef and onion curry

This easy curry takes little to prepare then just simmers and cooks itself.

Ingredients  for 4

  • 800g Braising steak
  • 2 Large white onions thickly sliced
  • 1 TSP Cumin powder
  • 1 TSP Fennel seeds
  • 1 TSP Mild chilli powder
  • 1 TBSP Curry leaves gently crushed by hand
  • 1 TBSP Dried methi (fenugreek) leaves
  • 1 Can of chopped tomatoes
  • 1 Can of dark beer
  • 8 TBSP Almond powder
  • 2 Drops Almond extract
  • 100ml Double cream
  • 4 TSPs Sugar
  • 4 TBSP Rapeseed oil
  • 4 TSP Finely grated ginger
  • 4 TSP Finely grated garlic


Fry the whole braising steaks in a very hot pan for two minutes each side until well browned and crusted one at a time.

Allow them to cool and trim off any excess fat and dice into bite-size pieces.

Fry the onions in the pan used to brown the meat with the oil gently until softened. Add the ginger, garlic and spices and continue to cook until the aromas are released.

Then add the chopped beef, tinned tomatoes, and beer and simmer gently for two hours or so until the meat is tender.

Add water or more beer if needed. When the meat is tender add the almond powder and almond extract with the cream and sugar and stir in well for a final five minutes. 

Gavin McArdell

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