Indian Beef Curry (Printer-friendly)
Tender beef in aromatic spice blend with tomatoes and coconut milk, slowly simmered to perfection.
# What you'll need:
→ Meats
01 - 1.75 pounds beef chuck, cut into 2-inch cubes
→ Vegetables & Aromatics
02 - 2 large onions, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 medium tomatoes, chopped
06 - 2 green chilies, slit (optional, for extra heat)
07 - 2 tablespoons fresh cilantro, chopped (for garnish)
→ Spices
08 - 2 teaspoons ground coriander
09 - 1 1/2 teaspoons ground cumin
10 - 1 teaspoon turmeric powder
11 - 1 teaspoon garam masala
12 - 1/2 teaspoon cayenne pepper (adjust to taste)
13 - 4 whole cloves
14 - 4 green cardamom pods
15 - 1 cinnamon stick (2-inch piece)
16 - 1 bay leaf
17 - 1 teaspoon salt (or to taste)
18 - 1/2 teaspoon freshly ground black pepper
→ Liquids
19 - 1 3/4 cups beef or chicken stock
20 - 3/4 cup canned coconut milk
21 - 2 tablespoons plain yogurt
→ Oils
22 - 3 tablespoons vegetable oil or ghee
# Method:
01 - Heat oil or ghee in a large, heavy-based pot over medium heat. Add the cloves, cardamom pods, cinnamon stick, and bay leaf. Sauté for 1 minute until fragrant.
02 - Add onions and cook, stirring often, until golden brown (about 10 minutes).
03 - Stir in the garlic and ginger; sauté for 1 minute until aromatic.
04 - Add chopped tomatoes and cook for 4-5 minutes until softened.
05 - Sprinkle in ground coriander, cumin, turmeric, cayenne pepper, salt, and black pepper. Cook for 2 minutes, stirring continuously.
06 - Add the beef cubes, turning to coat them well in the spices. Sear for 4-5 minutes until browned on all sides.
07 - Pour in the stock and bring to a simmer. Reduce heat to low, cover, and cook for 1 hour, stirring occasionally.
08 - Stir in coconut milk and yogurt. Continue to simmer, uncovered, for another 30-40 minutes until the beef is tender and the sauce has thickened.
09 - Add garam masala and green chilies (if using). Simmer for a final 5 minutes.
10 - Remove from heat, discard whole spices, and adjust seasoning as needed. Garnish with chopped cilantro before serving.
# Expert Tips:
01 -
- The slow simmer transforms tough chuck into meltingly tender beef that falls apart at the touch of a fork
- Whole spices bloomed in hot oil create layers of flavor that store-bought curry powder can never match
- Coconut milk tames the heat into something rich and comforting without losing its authentic character
02 -
- Patience with the onions is the absolute key to getting that restaurant quality depth of flavor
- Letting the yogurt come to room temperature before adding it prevents it from separating in the hot sauce
- The curry tastes even better the next day so do not hesitate to make it ahead of time
03 -
- Toast your whole spices in a dry pan before adding the oil for even more intense flavor
- Make a double batch and freeze half because this curry freezes beautifully for up to three months