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Indian Beef Curry

Indian Beef Curry Recipe

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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck, cut into 2‑inch cubes
  • 3 tbsp ghee or neutral oil
  • 1 cinnamon stick (about 2 inches)
  • 4 green cardamom pods, lightly crushed
  • 4 whole cloves
  • 1 bay leaf
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2 medium onions, finely diced
  • 4 garlic cloves, minced
  • 1‑inch piece ginger, grated
  • 1 tsp ground turmeric
  • 1 to 2 tsp Kashmiri chili powder
  • 1 tsp garam masala
  • 1½ tsp salt
  • 2 medium tomatoes, diced
  • 1 cup water or beef stock
  • ½ cup full‑fat plain yogurt, whisked smooth
  • Handful of fresh cilantro leaves

Method
 

  1. Warm the ghee in a heavy pot over medium heat, toast the whole spices for 1 minute until fragrant.
  2. Sear the beef in batches over medium‑high heat for 6 to 8 minutes per batch until deeply browned on all sides, then set aside.
  3. Cook the onions in the same pot for 8 to 10 minutes until golden, then stir in the garlic, ginger, and ground spices for 1 minute.
  4. Add the tomatoes, water, and seared beef, bring to a boil, then simmer covered on low for 1½ to 2 hours until the beef is very tender.
  5. Off the heat, temper the yogurt with a ladle of hot gravy, then stir it back into the pot and finish with cilantro before serving.

Notes

The curry tastes even better after a night in the fridge, so consider making it a day ahead. If the gravy is too thin for your liking after the simmer, remove the lid for the last 20 minutes to let it reduce. Always taste for salt before serving, as the beef soaks up a lot.