Description
Indian Beef Curry is a rich, flavorful dish combining tender beef with aromatic spices, tomatoes, and creamy yogurt or coconut milk. It’s a comforting, satisfying meal perfect for a cozy dinner or special occasions.
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)
Instructions
- 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.
Notes
- For more heat, add more green chilies, cayenne pepper, or chili powder to taste.
- Feel free to add potatoes or other vegetables for extra texture and flavor.
- For a dairy-free version, substitute the yogurt with coconut milk or use cashew cream for a creamy alternative.
- This curry is best when made a day ahead as the flavors meld beautifully over time.
- Prep Time: 15 minutes
- Cook Time: 1.5-2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
