Indian Beef Curry (Printable View)
Tender beef simmered with aromatic spices, tomatoes, and creamy coconut for a rich, satisfying main dish.
# Ingredient List:
→ 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 lengthwise
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
13 - 4 whole cloves
14 - 4 green cardamom pods
15 - 1 cinnamon stick (2-inch piece)
16 - 1 bay leaf
17 - 1 teaspoon salt
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
# How to Make It:
01 - Heat oil or ghee in a large, heavy-based pot over medium heat. Add 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 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 beef cubes, turning to coat well in spices. Sear for 4-5 minutes until browned on all sides.
07 - Pour in 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 30-40 minutes until beef is tender and sauce has thickened.
09 - Add garam masala and green chilies. Simmer for 5 minutes.
10 - Remove from heat, discard whole spices, and adjust seasoning as needed. Garnish with chopped cilantro.
# Expert Suggestions:
01 -
- The deep, complex flavors develop slowly while the beef becomes impossibly tender
- Your kitchen will smell like an Indian restaurant, but the process is surprisingly straightforward
- Leftovers taste even better the next day as the spices continue to meld
02 -
- Caramelizing onions properly takes time but skipping this step results in a noticeably less flavorful curry
- Adding yogurt straight from the fridge can cause it to curdle so let it come to room temperature first
03 -
- Toast your whole spices in a dry pan before grinding them for the most intense flavor
- Let the curry rest for 10 minutes before serving to allow the sauce to thicken slightly