Indian Beef Curry (Printer-friendly)
Tender beef simmered with traditional Indian spices in a rich coconut-based sauce.
# What You'll 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 2-inch cinnamon stick
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
# 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, sautéing 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. 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 Advice:
01 -
- The beef becomes impossibly tender after its long, slow simmer, practically falling apart when you touch it with your fork
- That magic moment when the coconut milk meets the spices creates the most velvety, rich sauce you'll want to spoon over everything
02 -
- Pat the beef completely dry before adding it to the pot, otherwise it will steam instead of sear and you'll miss out on all those lovely browned bits
- Letting the curry rest for ten minutes off the heat before serving allows the flavors to settle and the sauce to thicken slightly
03 -
- Use a heavy Dutch oven or pot with a thick bottom to prevent hot spots that might scorch the spices during the long cooking time
- If the sauce is too thick before the beef is tender, add hot water a quarter cup at a time rather than thinning it with more stock