Portuguese Two-Onion Curry



This is a hot curry, and traditionally uses pork. However chicken or beef works well.

This recipe uses gravy beef and is cooked in the slow cooker.


  • 400-500g gravy beef cut into largish cubes 2-3cm.
  • 1 onion finely diced
  • 1 onion finely sliced
  • 3 Tbsp. cider vinegar
  • 3 Tbsp. olive oil
  • 2 bay leaves
  • 2 tsp. cumin
  • 2 tsp. turmeric
  • 1 tsp. mustard powder
  • 2 tsp. ground ginger
  • ½ tsp. cayenne pepper
  • 2 tsp. chilli
  • 1 tsp. Garam masala
  • Oil for frying



  1. Mix the spices, vinegar, garlic, minced onion and oil and add to the meat, stirring to ensure each piece is well coated.
  2. Cover, refrigerate and leave to marinate for at least 6 hours, preferably overnight.
  3. Brown the sliced onion in hot oil and transfer to the slow cooker
  4. Add the bay leaves
  5. Brown the meat in batches and transfer to the slow cooker
  6. Cook until the meat is tender




About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in Beef, chilli, curry, fusion, Pork, Portuguese and tagged , , . Bookmark the permalink.

One Response to Portuguese Two-Onion Curry

  1. Pingback: Portuguese Pork Curry | Kummerspeck

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