Beef Curry
A traditional Indian beef curry with aromatic spices, slow-simmered until the meat becomes tender. This recipe follows the classic gravy curry method with extended cooking time to ensure the beef is perfectly cooked.
Ingredients
- 2 pounds Beef, cut into 1-inch cubes (Well-selected meat, scraggy parts removed)
- 2 ounces Ghee (About 4 tablespoons)
- 2 cups Water
- 1.5 teaspoons Salt
- 4 teaspoons Ground onions (Finely ground or grated)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground chilies (Adjust to taste)
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground garlic
- 0.5 teaspoon Ground coriander seed, roasted (Optional, roast before grinding)
More recipes using Beef
Hussanee Beef Curry
A traditional Indian beef curry where meat is threaded on skewers with onions and ginger, then simmered in a spiced gravy. The skewers remain intact for serving, creating an impressive presentation.
Beef Doopiaja
A rich, slow-cooked beef curry where tender beef pieces are fried with aromatic spices and onions, then simmered until the meat is perfectly tender and the sauce reduces to a thick, flavorful consistency. This traditional Indian dish features a double onion technique (doopiaja means 'two onions').
Beef Vindaloo
A spicy Indian curry featuring tender beef marinated in vinegar and aromatic spices, then slow-cooked until perfectly tender. This traditional vindaloo showcases the Portuguese-influenced Goan style of cooking with its distinctive tangy flavor.
Beef Forcemeat Ball Curry (Beef Kofta Curry)
A traditional Anglo-Indian curry featuring spiced beef meatballs (koftas) simmered in a fragrant curry sauce. The meatballs are made from finely ground beef mixed with herbs and breadcrumbs, then fried and simmered until tender.
Instructions
- 1Cut the beef into 1-inch square pieces, removing all scraggy parts. Set aside.
- 2Warm the pot over medium heat and melt the ghee in it.
- 3As soon as the ghee begins to bubble, add the ground onions, turmeric, chilies, ginger, garlic, and coriander (if using). Stir continuously until the mixture turns quite brown.
- 4Add the cut-up beef and salt to the pot. Stir well to coat the meat with the spice mixture and continue stirring until the beef reaches a good light-brown color.
- 5Pour in the water and bring to a gentle boil. Reduce heat to low and allow the curry to simmer slowly until the beef becomes tender and the liquid has reduced to about half its original quantity. This will take considerably longer than chicken curry, approximately 1.5 to 2 hours.
- 6Once the beef is tender and the gravy has thickened, remove from heat. Serve hot with rice or bread.
