Spicy Indian Beef Curry Recipe

Name: Spicy Indian Beef Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 kg good quality lean rump steak, cut into cubes; sea salt & freshly ground black pepper; 4 teaspoons garam masala; 4 tablespoons natural yoghurt; 4 -5 tablespoons light olive oil; 4 large sweet onions, peeled and finely chopped; 4 garlic cloves, peeled and grated; 5 cm knob fresh gingerroot, peeled and grated; 4 tablespoons tomato puree; 2 tablespoons caster sugar; 2 (400 g) cans chopped tomatoes; 800 ml beef stock; handful coriander, leaves separated, stalks finely chopped; 6 -8 cardamom pods; 15 -20 curry leaves; 6 long chilies, finely chopped; For the spice mix; 4 teaspoons cumin seeds; 4 teaspoons coriander seeds; 1 teaspoon fennel seed; 1 teaspoon fenugreek seeds; 4 teaspoons mild curry powder

Servings: persons

2 kg good quality lean rump steak, cut into cubes
sea salt & freshly ground black pepper
4 teaspoons garam masala
4 tablespoons natural yoghurt
4 -5 tablespoons light olive oil
4 large sweet onions, peeled and finely chopped
4 garlic cloves, peeled and grated
5 cm knob fresh gingerroot, peeled and grated
4 tablespoons tomato puree
2 tablespoons caster sugar
2 (400 g) cans chopped tomatoes
800 ml beef stock
handful coriander, leaves separated, stalks finely chopped
6 -8 cardamom pods
15 -20 curry leaves
6 long chilies, finely chopped
For the spice mix
4 teaspoons cumin seeds
4 teaspoons coriander seeds
1 teaspoon fennel seed
1 teaspoon fenugreek seeds
4 teaspoons mild curry powder

1
1.Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry.
2
2. For the spice mix, toast the cumin, coriander, fennel and fenugreek seeds in a dry pan, tossing over high heat for a few minutes until fragrant. Tip into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and mix well.
3
3.Heat a thin film of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chilli, ginger and a little seasoning. Add the sugar to help caramelise the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.
4
4.Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 mins or until the beef is tender.
5
5.To serve, ladle the curry into warm bowls and scatter over the coriander leaves. Accompany with a steaming bowl of basmati rice.

2599

kcal

Calories

192

Fat

Carbs

143

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 kg good quality lean rump steak, cut into cubes, sea salt & freshly ground black pepper, 4 teaspoons garam masala, 4 tablespoons natural yoghurt, and more.

Yes, Spicy Indian Beef Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Indian Beef Curry

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