Description
A rich and flavorful beef curry featuring tender braising steak simmered in a fragrant blend of spices, tomatoes, and beef stock, finished with garam masala and cream for a luscious finish. Perfect served with naan bread or rice.
Ingredients
Scale
Main Ingredients
- 2 tbsp oil
- 500g diced braising steak
- 1 tbsp butter
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 1 thumb sized piece of ginger, finely grated
- ¼ tsp hot chilli powder
- 1 tsp turmeric
- 2 tsp ground coriander
- 3 cardamom pods, crushed
- 400g can chopped tomatoes
- 300ml beef stock
- 1 tsp sugar
- 2 tsp garam masala
- 2 tbsp double cream (optional)
- ½ small bunch coriander, roughly chopped
To Serve
- Naan bread or rice
Instructions
- Brown the Beef: Heat one tablespoon of oil in a casserole pot over medium-high heat. Season the diced braising steak and fry in the pot for 5 to 8 minutes, turning the pieces halfway through with tongs to ensure even browning. Once browned, set the beef aside on a plate.
- Caramelize the Onions and Sauté Spices: In the same pot, heat the remaining oil and butter. Add the chopped onions and gently fry for about 15 minutes until they are golden brown and caramelized. Then add the crushed garlic, grated ginger, hot chilli powder, turmeric, ground coriander, and crushed cardamom pods. Fry this mixture for 2 minutes to release their aromas.
- Add Liquids and Simmer: Pour in the chopped tomatoes, beef stock, and sugar, stirring to combine. Bring the mixture to a simmer on medium heat.
- Cook the Curry: Return the browned beef to the pot and cover with a lid. Reduce the heat to low and allow it to cook gently for 1½ to 2 hours, or until the meat is tender and falling apart. Remove the lid during the last 20 minutes to thicken the sauce.
- Finish the Dish: Stir in the garam masala and double cream, if using, and season the curry to taste with salt and pepper. Scatter the roughly chopped coriander leaves over the top.
- Serve: Serve the delicious beef curry hot with naan bread or steamed rice for a hearty meal.
Notes
- For extra heat, increase the amount of hot chilli powder or add fresh chopped chilies.
- The double cream is optional but adds richness; you can substitute with yogurt if preferred.
- Using braising steak is ideal as it becomes tender with slow cooking.
- For a gluten-free meal, ensure the naan bread is gluten-free or serve with rice.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: beef curry, Indian curry, braising steak recipe, slow cooked beef, spicy beef curry, homemade curry
