We’re curry enthusiasts, but above all, we’re meat lovers. Our goal has always been to create a curry where the meat truly takes centre stage. We started with garam masala and traditional Indian curry bases, then explored flavours from across Asia and South Asia before finally discovering the perfect balance with a blend of Creole spices.
Although the sauce is slow-cooked, the steak is perfectly seared on a grill and finished in the rich, aromatic sauce. The balance of spice and depth of flavour makes it a dish that stands out, whether for a casual meal or a special occasion.
If you want to learn how to pair your favourite red wine with this dish, read Red Wine & Curries - Part 1 for insights on choosing the right bottle to complement the spices and steak.
This recipe was part of Experience #6, where it was served as the main course. There, you can find other dishes from the evening, along with wine pairings.
Ingredients
For the Steak
1.2kg rib eye steaks (They have to be thick and make sure the whole steak will fit into the pot you are going to use for the curry. It can be two or three steaks.)
Salt and pepper
Olive oil
For the Creole Spice Mix
Simply combine all the ingredients in a jar or bowl.
2tsp smoked paprika
1tsp onion powder
1tsp garlic powder
1tsp dried oregano
1/2tsp dried thyme
1 tsp cayenne pepper
1/2 tsp dried chilli
1tsp black pepper
1tsp coriander powder
1/2tsp cumin powder
For the Curry
800g aubergines (chopped into bitesize pieces)
1 piece (300g) bone-in beef shin steak or beef ossobuco
1/2 bell pepper (chopped)
1 large onion (chopped)
1 celery stick chopped
2 garlic cloves (finely chopped)
1.5 litre beef or lamb stock
250g plain yoghurt
4 large pieces of beef bone marrow
salt
Olive oil
For the Salad
1/2 a cucumber
1/2 a red onion
1tsp sumac powder
1/2 bunch fresh coriander
salt and pepper
Olive oil
For the Naan
You like curries, that means you know more than one Indian restaurant. They make authentic naan bread in a tandoor. So, instead of making your own at home, order one from your favourite place.
Method
Step 1
Start cooking the curry: Heat a tablespoon of olive oil and brown the beef shin on both sides.
Step 2
Remove the shin and fry the onions, pepper, and celery for a few minutes. Add the garlic and keep frying until all the vegetables are soft.
Step 3
Add 1 heaped tablespoon of the spice mix and sauté for a few minutes. Add the aubergines and move around until all the pieces are coated in the spice mix.
Step 4
Add the stock and put the beef shin, resting juices back, and the bone marrow. Bring to a boil red, reduce the heat to a simmer, and cook until the aubergines have almost melted.
The bone marrow should thicken the curry. If the consistency is too runny, add some yoghurt to thicken it. (Never add cold yoghurt to the curry; always warm up the yoghurt by slowly adding curry to the yoghurt in a bowl)
Step 5
Remove the beef shin and discard it. Taste and season the curry. (During the cooking, taste and if you would like it to be hot, add some more dry chilli flakes. But keep in mind that you are going to eat a tasty steak, and if the curry is too hot, there is no point in having a good-quality steak with this.)
Step 6
Make the salad: Thinly slice the cucumber and onion using a mandolin into a bowl. Add the sumac, half of the coriander, and a drizzle of olive oil. Set aside to allow the flavours to meld, and season with salt and pepper just before serving to prevent the salt from drawing out moisture from the cucumber.
Step 7
Cook the steak: (For this recipe, it's best to leave the steak in the fridge until you need it because you want to finish cooking it in the curry, and if the steak is at room temperature, it will overcook very quickly.)
Season the steaks and sear them on a very hot pan until a crust forms on both sides.
Put the steak into the curry, use a thermometer for best results, and take it out at 48ºC (finished temperature 54ºC) for medium rare and 52ºC (finished temperature 60ºC) for medium. We have no clue about the rest because we didn't test it. There is no point in having a good steak if you are going to overcook it. Rest the meat for at least 10 minutes.
Step 8
Heat the naan bread and plate it: Warm it and place half of it at the bottom of a plate. Slice and arrange the steak on top, then spoon the curry over the steak. Garnish with the salad and serve the remaining quarter of the naan bread on the side.