Spicy Beef Curry (Printable)
Tender beef slow-cooked in a rich blend of spices, tomatoes, and ginger, ideal for a comforting meal.
# What You'll Need:
→ Meats
01 - 1.5 lbs beef chuck or stewing beef, cut into 1-inch cubes
→ Vegetables
02 - 2 medium onions, finely chopped
03 - 3 cloves garlic, minced
04 - 1 thumb-sized piece fresh ginger, grated
05 - 2 large tomatoes, chopped
06 - 2 green chilies, sliced
07 - Fresh cilantro leaves for garnish
→ Spices
08 - 2 tbsp vegetable oil
09 - 1 tsp cumin seeds
10 - 1 tsp mustard seeds
11 - 2 tsp ground coriander
12 - 1.5 tsp ground cumin
13 - 1.5 tsp chili powder
14 - 1 tsp turmeric
15 - 1 tsp garam masala
16 - 1 cinnamon stick
17 - 4 whole cloves
18 - 4 green cardamom pods, lightly crushed
19 - Salt and freshly ground black pepper to taste
→ Liquids
20 - 1 2/3 cups beef stock or water
21 - 2/3 cup coconut milk
# How To Make It:
01 - Heat vegetable oil in a large heavy-based pot over medium heat. Add cumin seeds and mustard seeds, fry until they begin to splutter and release their aroma.
02 - Add chopped onions to the pot and sauté until golden brown, approximately 8 minutes. Stir frequently to ensure even coloring.
03 - Stir in minced garlic, grated ginger, and sliced green chilies. Cook for 2 minutes until fragrant, being careful not to burn the garlic.
04 - Add ground coriander, ground cumin, chili powder, turmeric, cinnamon stick, whole cloves, and crushed cardamom pods. Stir constantly for 1 minute to toast the spices.
05 - Add beef cubes to the pot. Brown on all sides for 6 to 8 minutes, developing a deep caramelized color on the meat.
06 - Mix in chopped tomatoes and season with salt and pepper. Cook until tomatoes soften completely and begin to break down, approximately 5 minutes.
07 - Pour in beef stock and coconut milk if using. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until beef is very tender. Stir occasionally and add more liquid if the curry becomes too dry.
08 - Uncover the pot, stir in garam masala, and cook uncovered for 10 minutes to allow the sauce to reduce and thicken properly.
09 - Taste the curry and adjust salt and pepper as needed. The flavors should be well-balanced with a pleasant warmth from the spices.
10 - Sprinkle fresh cilantro leaves over the curry. Serve hot accompanied by basmati rice or warm naan bread.
# Expert Hints:
01 -
- The beef becomes impossibly tender, almost melting in your mouth after its long simmer in the fragrant sauce
- Whole spices like cinnamon and cloves add layers of aroma that you cannot get from ground spices alone
- This curry tastes even better the next day, making it perfect for meal prep or unexpected guests
02 -
- Patience with the onions pays off, so do not rush this step or your curry will lack depth and sweetness
- The beef needs time to become tender, so plan for at least 90 minutes of gentle simmering before checking doneness
03 -
- Toast your whole spices briefly in a dry pan before adding them to intensify their natural oils
- Let the curry rest for at least 10 minutes before serving to allow the flavors to meld and settle