Indian Beef Curry (Print Page)
Tender beef cubes braised with traditional Indian spices, coconut milk, and aromatics for a rich, satisfying main dish.
# What You Need:
→ Meats
01 - 1.75 lbs 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
07 - 2 tablespoons fresh cilantro, chopped
→ 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 2/3 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
# Directions:
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 them well in the 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 another 30-40 minutes until beef is tender and sauce has thickened.
09 - Add garam masala and green chilies. Simmer for a final 5 minutes.
10 - Remove from heat, discard whole spices, adjust seasoning as needed, and garnish with chopped cilantro before serving.
# Expert Tips:
01 -
- The beef becomes impossibly tender after its long simmer, practically melting into the spiced sauce
- Make it once and you'll understand why this curry disappears faster than you can serve it
02 -
- Pat the beef dry before searing, otherwise it will steam instead of brown and you'll miss that crucial flavor
- Whole spices can be bitter if you bite into them, so do take a moment to remove them before serving
03 -
- If the sauce starts looking too thick during the final simmer, add a splash of water rather than more stock to keep the flavors concentrated
- For maximum tenderness, let the curry cool completely and reheat it the next day, giving the beef time to relax and absorb more spice