Bombay Beef Curry

Ingredients:

• 600g (21oz) stewing beef (raw), cut into chunks
• 1 large onion
• 3 cloves garlic
• 1 tbsp freshly grated ginger
• 2 carrots
• 1 zucchini
• 2 tbsp tomato paste
• 400g (14oz) chopped tomatoes
• 200ml beef stock
• 2 tsp cumin seeds
• 1 tbsp ground coriander
• 1-2 fresh red chilies, chopped (adjust for desired spice level)
• 1 tsp turmeric
• ¼ cup (60ml) canned coconut milk
• Fresh coriander (cilantro), chopped
• Cooking oil spray
• Salt and black pepper to taste

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Instructions:

Stove Top Method:

1. Prepare Vegetables:

   • Add onion, carrot, and garlic to a food processor and pulse until very finely chopped (or chop finely by hand).

2. Cook Base:

   • Spray a deep pot with cooking oil spray.
   • Add the finely chopped onion, garlic, carrot, and grated ginger to the pot. Fry for a few minutes until softened.

3. Brown the Beef:

   • Add the beef chunks, red chilies, cumin seeds, ground coriander, turmeric, and tomato paste. Stir until well combined.

4. Simmer:

   • Add chopped tomatoes and beef stock.
   • Finely chop the zucchini and add it to the pot.
   • Stir to combine, bring to a boil, then cover and simmer for 1.5 hours, or until the beef is tender.

5. Finish:

   • Stir in the coconut milk until the sauce is smooth and silky.
   • Season with salt and black pepper to taste.

6. Serve:

   • Garnish with chopped fresh coriander. Serve with your choice of sides.

Instant Pot/Pressure Cooker Method:

1. Prepare Vegetables:

   • Add onion, carrot, and garlic to a food processor and pulse until very finely chopped (or chop finely by hand).

2. Sauté:

   • Set the Instant Pot to sauté mode and spray the inner pot with cooking oil spray.
   • Add the finely chopped onion, garlic, carrot, and grated ginger. Sauté for a few minutes until softened.

3. Cook Beef:

   • Add the beef chunks, red chilies, cumin seeds, ground coriander, turmeric, and tomato paste. Mix well.

4. Add Liquids:

   • Stir in the chopped tomatoes and beef stock.
   • Finely chop the zucchini and add it to the pot. Stir to combine.

5. Pressure Cook:

   • Close the lid and set the valve to sealing. Set the Instant Pot to manual high pressure for 20 minutes. Allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.

6. Finish:

   • Open the lid and set the Instant Pot to sauté mode. Stir in the coconut milk until the sauce is smooth and silky.
   • Season with salt and black pepper to taste.

7. Serve:

   • Garnish with chopped fresh coriander. Serve with your choice of sides.