Indian Beef Curry (Printable)
Tender beef in a rich, spiced coconut sauce with traditional Indian aromatics.
# What You 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
07 - 2 tablespoons fresh cilantro, chopped for garnish
→ Spices
08 - 2 teaspoons ground coriander
09 - 1.5 teaspoons ground cumin
10 - 1 teaspoon turmeric powder
11 - 1 teaspoon garam masala
12 - 0.5 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 - 0.5 teaspoon freshly ground black pepper
→ Liquids
19 - 1.75 cups beef or chicken stock
20 - 0.85 cup canned coconut milk
21 - 2 tablespoons plain yogurt
→ Oils
22 - 3 tablespoons vegetable oil or ghee
# How To Make:
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, approximately 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. 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 Hints:
01 -
- The house smells absolutely incredible while it simmers, like youve been cooking all day even though most of the work happens in the first twenty minutes.
- This curry actually tastes better the next day, so I always make a double batch and feast on it for lunch like a secret I'm keeping from myself.
02 -
- Adding yogurt directly to a boiling pot will cause it to separate into unappetizing curdled bits; let the sauce cool slightly or temper the yogurt first.
- Removing the whole spices before serving prevents someone from getting an unpleasant surprise with a whole cardamom pod or clove in their mouth.
03 -
- If the sauce seems too thin at the end, simmer it uncovered for an additional 10-15 minutes; reduction concentrates flavors in a way that nothing else can.
- Grating fresh ginger directly into the pot releases more of its aromatic oils than mincing, and you don't get those stringy bits in your final bowl.