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.
Ingredients
- 2 pounds Beef, cut into 1-inch cubes (Choose a cut suitable for slow cooking like chuck or stewing beef)
- 2 medium Onions, cut into chunks (Cut into pieces similar in size to the beef cubes)
- 2 inch piece Fresh ginger, sliced (Sliced into pieces for threading on skewers)
- 3 tablespoons Ghee (Can substitute with clarified butter or vegetable oil)
- 1 teaspoon Ground turmeric
- 1 teaspoon Chili powder (Adjust to taste)
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt (Adjust to taste)
- 0.5 cup Plain yogurt (tyre) (Traditional 'tyre' refers to yogurt or curd)
- 1 cup Water (Add more if needed during cooking)
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Instructions
- 1Cut beef into 1-inch cubes. Cut onions into chunks and slice ginger into pieces. Thread the beef cubes onto metal skewers or bamboo skewers (pre-soaked), alternating with onion chunks and ginger slices. Make 6 skewers total.
- 2Heat ghee in a large, deep pan or Dutch oven over medium heat. Add turmeric, chili powder, ground coriander, ground cumin, garlic powder, and salt. Stir and cook until fragrant and the spices begin to brown, about 2-3 minutes.
- 3Place the skewers of meat into the pan with the browned spices. Turn the skewers to coat all sides with the spice mixture and brown the meat on all sides, about 5-7 minutes total, stirring and turning frequently.
- 4Add the yogurt and water to the pan, stirring to combine with the spices and deglaze any browned bits from the bottom of the pan. Bring to a gentle simmer.
- 5Reduce heat to low, cover the pan, and allow the curry to simmer gently for nearly 2 hours, or until the beef is tender. Check occasionally and add more water if the sauce becomes too thick. The meat should be very tender and the sauce rich and flavorful.
- 6Transfer the skewers with the curry sauce to a serving dish. Serve the skewers intact on the dish, allowing diners to remove the meat and vegetables from the skewers themselves. Serve with rice or flatbreads.
