Quick and Easy Indian-Style Curry Beef
Delicious, hot curry beef ready in 1 hour 
Ingredients:
beef skirt steak from diaphram, diced. filet and trim off as much fat as you can off it before you dice. the meat is very fatty, but i reccomend it because its soft and absorbs alot of the flavors. when cooked right it melts in practically your mouth. for this batch i bought ~2.8lbs of meat.
3 tbsp. extra virgin olive oil.
2 cans of diced tomatoes. im using hunt's, but i prefer Contadina brand because it has a sweeter taste and better cut to it. and 1 jar of Patak's curry paste, Hot flavor. you can find it at your local supermarket, if not the asian markets.
dried whole chili peppers. available at supermarkets and asian stores.
1 cup water. i reccomend you use the juice from the can of tomatoes instead since it is more flavorful.
2 large onions. though any onion will do, i reccomend red.
and sesame seeds......
Directions:
set the stove to high (stoves may vary, i have a gas range). get a big deep skillet, and put 3 tbsp. olive oil in. let it heat up for a few minutes.
when its hot enough, put the white onions in and sautee them for 3-6 minutes
now mix in diced meat. stir it up until its lightly browned.
now put in the curry paste. for this batch amount i used 4 heaping tbsp.
now stir it all up, until its distributed evenly. let it cook for 2 minutes.
now, add the tomatoes and water, and stir.
take some sesame seeds and add a little bit. 4 tbsp will do.
now, take a handful (or whatever amount suits your taste) of those whole dried peppers. crush them up, and put em in there. and stir everything well so that its all even
set the heat to low, and let it simmer uncovered for at least 1 hour, until the meat is very soft and tender. stir every 15 minutes. when there is 15 minutes left, stir once every 5 minutes. the consistency of the end result should be that of a thick new england clam chowder: the sauce should be thick.
serve over white rice, and enjoy 
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Last Updated : Aug 9, 2007
