Beef and Green Pea Curry

by Leah Halmagyi


  • 1.2kg chuck beef, sliced
  • 1 Tbsp ghee
  • 1 Tbsp garam masala
  • 2 brown onions, finely diced
  • 12 cloves garlic, minced
  • 10cm piece ginger, cut into fine batons
  • 24 curry leaves
  • 2 long red chillies, seeded and finely diced
  • 1 Tbsp fish sauce
  • 500ml coconut milk
  • 1L beef stock
  • 1 cup green split peas, rinsed


1 Fry the beef in ghee in a large saucepan over a moderate heat for 5 minutes, until browned, then set aside.
2 Sauté the onion, garlic and ginger in the saucepan for 5 minutes, then stir in the garam masala, curry leaves and chillies. Pour in the fish sauce, coconut milk and stock, then return the beef. Simmer for 1½ hours, add the peas, then cook for a further 1 hour until the beef is tender.