Thread: Hal's Muslim beef curry- with a classic British twist!

Well, not mine but somebody else's:

As we all know - and as has been established elsewhere in recent days on the forum - British food is some of the best in the world, and you don't get much more British than a curry and 10 pints, so I took a break from sparring with our Antipodean and American cousins yesterday and got to work on this little delight.

First, the ingredients (as you'll see in the background, something had definitely been lost at the butcher's with the phrase low fat beef, but more of that later and, anyway, fat is flavour)

Then it was time to get started and to introduce the classic British twist: beer.

Ok, people will point out that Indian cooking has gone through many years without the inclusion of alcohol, and this dish is most definitely not Muslim any longer, but what is a classic British Ruby Murray without a pint or 10? The key to this recipe is to open a new pint at every stage of the process. Open the spices and chop the ingredients: pint. Fry the onions: pint. Add the garlic and ginger: pint. Add the meat: pint. And a few more pints in between for good luck!

Finally staggering over to the pot after about 2 and a half hours, I managed to scrape off the absolutely ridiculous amount of fat from the beef and wolfed down a couple of spoonfuls myself. Served with rice today and Chinese style vegetables from a few days ago (because fusion is a thing, yeah), I'd give this a solid 8 out of 10 and would definitely order it again if I paid for it in a restaurant.

So, ladies and gentlemen of the board, give it a shot and get yourself stuck into some Great British cooking!