Name: Indian Beef Curry
Prep time: 15 min
Cook time: PT-21H48M1S
Total time: 2 h
Cuisine: Indian
Ingredients: For the Curry:; 1 lb beef stew meat or chuck (cut into bite-sized pieces); 2 tablespoons vegetable oil (or ghee for extra flavor); 1 large onion (diced); 3 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 2 tablespoons curry powder (or homemade garam masala); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; 2-3 whole cloves (optional for extra depth); 1/2 teaspoon ground cardamom (optional); 1 can (14.5 oz) diced tomatoes (or 2 medium fresh tomatoes, chopped); 1 cup beef broth (or water); 1/2 cup plain yogurt (or coconut milk for a dairy-free version); 1 tablespoon lemon juice; 1-2 green chilies (optional, for heat); Salt and pepper to taste; For Serving:; Fresh cilantro (for garnish); Basmati rice or naan (for serving)

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Indian Beef Curry is a rich, flavorful dish that combines tender beef with a fragrant blend of spices, tomatoes, and creamy yogurt or coconut milk. This curry is deeply aromatic, packed with layers of spices like cumin, coriander, turmeric, and garam masala, and it’s perfect for those who enjoy bold and complex flavors. Served with basmati rice or naan, this curry makes for a comforting, satisfying meal that’s perfect for a cozy dinner or special occasions.

Why You’ll Love This Recipe

Indian Beef Curry is the perfect balance of savory, spicy, and creamy. The tender beef becomes infused with the rich, aromatic spices, and the gravy is thickened with yogurt or coconut milk, adding a delicious creaminess. The combination of spices such as cinnamon, cardamom, and garam masala creates a depth of flavor that makes this curry irresistible. It’s an easy-to-make dish that’s bursting with bold flavors, and the best part is that it gets even better the next day as the flavors continue to develop.

Indian Beef Curry

Ingredients

1 lb beef stew meat or chuck (cut into bite-sized pieces)
2 tablespoons vegetable oil (or ghee for extra flavor)
1 large onion (diced)
3 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
2 tablespoons curry powder (or homemade garam masala)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
2-3 whole cloves (optional for extra depth)
1/2 teaspoon ground cardamom (optional)
1 can (14.5 oz) diced tomatoes (or 2 medium fresh tomatoes, chopped)
1 cup beef broth (or water)
1/2 cup plain yogurt (or coconut milk for a dairy-free version)
1 tablespoon lemon juice
1-2 green chilies (optional, for heat)
Salt and pepper to taste
Fresh cilantro (for garnish)
Basmati rice or naan (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Brown the beef: In a large pot or Dutch oven, heat the vegetable oil or ghee over medium-high heat. Add the beef pieces and brown them on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
Sauté the aromatics: In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
Add the spices: Stir in the curry powder (or garam masala), ground cumin, coriander, turmeric, cinnamon, and cardamom (if using). Cook for about 1 minute, allowing the spices to bloom and become aromatic. If using whole cloves, add them now.
Cook the tomatoes: Add the diced tomatoes to the pot and cook, stirring occasionally, for about 5 minutes, until the tomatoes break down and release their juices. Season with salt and pepper to taste.
Add the beef and liquid: Return the browned beef to the pot and stir to combine with the tomato and spice mixture. Pour in the beef broth (or water) and bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 1-1.5 hours, or until the beef is tender and the flavors have melded together.
Finish the curry: Once the beef is tender, stir in the yogurt (or coconut milk) and lemon juice. If you prefer a creamier sauce, you can cook the curry uncovered for another 10 minutes to thicken the sauce. Taste and adjust seasoning with salt and pepper, and add chopped green chilies if you like a spicier curry.
Serve: Garnish with fresh cilantro and serve the curry hot with basmati rice or naan for dipping.

Servings and Timing

Servings: 4-6
Total time: 2 hours
Prep time: 15 minutes
Cook time: 1.5-2 hours

Variations

Vegetarian version: Substitute the beef with paneer (Indian cheese) or vegetables like potatoes, cauliflower, and carrots for a delicious vegetarian curry.
More heat: Add more green chilies, cayenne pepper, or chili powder to increase the heat level if you prefer a spicier curry.
Use coconut milk: For a dairy-free version, replace the yogurt with coconut milk, which will also add a rich, creamy texture to the curry.
Add potatoes: Add diced potatoes with the beef for a heartier dish and extra texture.

Storage/Reheating

Storage: Leftover curry can be stored in an airtight container in the fridge for up to 3 days.
Freezing: This curry freezes well for up to 2 months. Let it cool completely before transferring it to a freezer-safe container.
Reheating: To reheat, simply warm the curry on the stove over low heat, adding a splash of broth or water if needed. You can also microwave individual portions.

FAQs

1. Can I use other cuts of beef?

Yes, you can use other cuts like beef chuck roast or sirloin, but be sure to adjust the cooking time based on the cut. Tougher cuts like chuck roast work best for slow cooking to become tender.

2. Can I make this curry spicier?

Yes, you can add more green chilies, cayenne pepper, or chili powder to make it spicier. Adjust the spice level to your preference.

3. Can I use ground spices instead of whole?

Yes, ground spices are more commonly used, but if you prefer a more authentic flavor, you can use whole spices like cardamom and cloves and then remove them before serving.

4. Can I make this curry ahead of time?

Yes, this curry tastes even better the next day as the flavors develop. You can make it a day ahead and refrigerate it, or freeze the leftovers for later.

5. Can I make this curry vegetarian or vegan?

Yes, you can easily make this curry vegetarian by replacing the beef with tofu or vegetables. To make it vegan, substitute the yogurt with coconut milk and use vegan-friendly broth.

6. What can I serve with Indian Beef Curry?

This curry is traditionally served with basmati rice, but it’s also great with naan bread, roti, or even cauliflower rice for a low-carb option.

7. Can I add more vegetables to this curry?

Yes, you can add vegetables like bell peppers, spinach, peas, or carrots for added flavor and nutrition. Just add them during the last 20-30 minutes of cooking.

8. Can I use a slow cooker for this recipe?

Yes, you can cook this curry in a slow cooker. After browning the beef, add it along with the sautéed onions, garlic, and spices to the slow cooker. Add the broth and cook on low for 6-8 hours until the beef is tender.

9. How do I make this curry less spicy?

If you prefer a milder curry, reduce or omit the green chilies and cayenne pepper, and use a mild curry powder or garam masala. You can also add a bit more coconut milk or yogurt to tone down the heat.

10. How do I make the sauce thicker?

If you prefer a thicker sauce, let the curry simmer uncovered for an additional 10-15 minutes to reduce the liquid. Alternatively, you can add a tablespoon of cornstarch mixed with a bit of water to thicken it.

Conclusion

Indian Beef Curry is a rich, flavorful dish that brings the aromatic and spicy flavors of Indian cuisine into your kitchen. With tender beef, a blend of warm spices, and a creamy, comforting sauce, this curry is perfect for any occasion. Whether you serve it for a family dinner or a special gathering, it’s a dish that’s sure to impress. Versatile and easy to customize, Indian Beef Curry is a must-try for anyone who enjoys bold, flavorful meals.