Celebrity chef Asma Khan’s beef curry recipe from her latest book, “Monsoon,” draws inspiration from a specific period in Indian history. Discover Khan’s insight on the dish’s development and explore her recipe for a Bengali-style cabbage that perfectly complements the curry for a truly satisfying dining experience.
The mild beef curry with coconut milk, known as First-Class Railway Curry, originated in the dining cars of Indian railways during colonial times. This dish was a departure from the standard English fare served to first-class English passengers, typically comprising meat (often mutton chops) and two vegetables. Legend has it that an English traveler was enticed by the staff’s mutton curry but found it too spicy. To cater to the English palate, the chefs introduced coconut milk to mellow the heat. The inclusion of vinegar likely served to preserve the meat. The substantial potato chunks in the dish reflect a popular Bengal cooking style. Stewing beef, mutton leg pieces, or lamb shanks can be used to prepare this flavorful curry.
### Ingredients:
– 4 tbsp vegetable oil
– 4 cm (1½-in) cassia bark (or cinnamon stick)
– 3 cloves
– 3 green cardamom pods
– 1 Indian bay (cassia) leaf
– 1 dried red chilli
– 1 kg (2lb 4oz) stewing beef/mutton/lamb shanks
– 2 small onions, finely chopped and crushed
– 4 garlic cloves, crushed
– 1 tbsp fresh ginger paste
– ½ tsp ground turmeric
– 1½ tsp ground coriander
– 1½ tsp ground cumin
– 1 diced tomato
– 2 tsp salt
– 4 tbsp malt vinegar (adjust to taste)
– 700 ml (scant 1¼ pints/2¾ cups) water
– 2 large potatoes, peeled and quartered
– 400 ml (14fl oz) canned thick coconut milk
– 1 whole green chilli
### Preparation:
– Heat oil in a heavy-based pan and fry the spices until fragrant.
– Brown the meat, then set aside.
– Cook onion, garlic, ginger pastes, and spices, add tomato, then return meat to the pan.
– Add salt, vinegar, water, and simmer until meat is three-quarters cooked.
– Add potatoes, cook until tender, then reduce liquid, add coconut milk, and adjust seasoning.
**Serves 4-5**
For a side dish, try the Bengali Cabbage recipe. This quick and easy recipe can be adapted for various vegetables like green beans or kale. It’s a perfect accompaniment to a rich curry, adding both volume and nutrition to your meal.
### Ingredients:
– ½ white cabbage (about 1lb 2oz/500g)
– 3 tbsp vegetable oil or ghee
– 1 tsp black mustard seeds
– 4 garlic cloves, finely chopped
– 2 dried red chilies, halved
– 1 tsp ground turmeric
– ½ tsp salt
– 1 tbsp lemon juice (to taste)
### Preparation:
– Slice cabbage thinly after removing the core.
– Stir-fry mustard seeds, garlic, chilies, and cabbage with turmeric and salt until cooked.
– Finish with lemon juice and serve.
**Serves 5**
Explore these flavorful recipes from “Monsoon: Delicious Indian Recipes for Every Day and Season” by Asma Khan to add a touch of Indian culinary history to your dining table.