Indian Beef Curry (Print Version)
Tender beef in rich spice-infused sauce with coconut milk and aromatics.
# 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 (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 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
# How-To:
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 (if using). Simmer for final 5 minutes. Remove from heat, discard whole spices, and adjust seasoning as needed.
10 - Garnish with chopped cilantro before serving.
# Expert Advice:
01 -
- The sauce develops layers of flavor that actually improve overnight, making it perfect for meal prep or feeding a crowd the next day
- Chuck beef becomes impossibly tender after slow cooking, melting into the curry like it has been there for hours
02 -
- Never skip the step of browning your onions properly, which is the difference between a good curry and a great one
- Letting the curry rest for at least 15 minutes before serving allows the flavors to settle and the sauce to thicken naturally
03 -
- Making this a day ahead intensifies every flavor and gives the spices time to meld completely
- If the sauce separates, whisk in a teaspoon of cornstarch mixed with cold water and simmer briefly