Gujarat beef

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      3 hr 30

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!

By Lucy Cufflin

Published 2013

  • About

This is a thick, sticky, rich, Indian slow-cooked stew. It is perfect with rice or naan, but also excellent married with a good mash and some spring greens.



  1. Cook the onion base and set aside in a bowl.
  2. Mix the cumin, cinnamon, coriander and ginger. Trim all the sinew and much, but not all, of the fat from the meat and toss in the dry spices. Leave for a few minutes.
  3. Put the oil into a saucepan and turn the heat up. Brown the meat all over. Return the onions to the pan an