Raj Beef Curry is a traditional Anglo-Indian recipe (from Odisha) for a mild beef curry with desiccated coconut and sultanas served with rice, dried fish, chutney and poppadoms. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Raj Beef Curry.
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This is an Anglo-Indian curry from the 1960s for slow-cooked beef in a mildly-spiced gravy finished with desiccated coconut and sultanas.
The curry was typically served with rice, sliced bananas, dried fish (eg Bombay duck), tamarind chutney and poppadoms.
Melt the butter in a wok or large, sturdy, pan over medium heat. Once the butter is foaming, add the steak, in batches, and fry for a few minutes until browned and then remove to a plate.
Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown. Now add the garlic and fry for one minute, then return the meat to the pan, along with any juices on the plate. Stir in the chilli powder, turmeric, one tbsp of the garam masala, and the salt, and cook for one minute.
At this point stir in the stock, followed by the desiccated coconut and sultanas. Bring to a simmer, cover and cook over a low heat for 45-60 minutes or until the beef is tender.
Stir in the remaining garam masala and serve with the accompaniments suggested above.
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