Beef Curry
This dish is similar to what we know as beef stew, except with the unique spices and flavors of Indian food.
Photo by Gwénaël Le Vot
SERVES 4
2 tablespoons garam masala (homemade or store-bought)
2–3 cloves garlic, minced
2 teaspoons fresh ginger, grated
2½ tablespoons lemon juice, freshly squeezed
2 tablespoons olive oil, divided
2 pounds beef chuck, cut into 1-inch cubes (or store-bought cubed beef chunks)
1 medium onion, chopped
2 tablespoons tomato paste
½ cup crushed tomatoes
1 cup beef stock
Rice, to serve
Raita, to serve (see recipe below)
Cilantro, for garnish
Mint, for garnish
Sliced red chili, optional garnish
In a small bowl, combine garam masala, garlic, ginger and lemon juice to form a paste. Set aside.
In a large skillet or saucepan over medium-high heat, add 1 tablespoon olive oil. Add half the beef chunks and brown on all sides, stirring, 2–3 minutes. Remove to a bowl and repeat with remaining oil and beef. Reduce heat to medium, add onions and cook for 1 minute. Add paste and cook an additional minute. Add meat back to the skillet and stir to coat. Stir in tomato paste, crushed tomatoes and stock. Bring to a boil and reduce heat to low. Cover and simmer for 1 hour 30 minutes or until beef is tender. If beef mixture gets too thick during simmering, stir in additional stock ¼ cup at a time.
Remove top and allow sauce to reduce and thicken, if necessary, about 15 minutes. Serve with basmati rice and raita. Garnish with cilantro, mint and chilis.
Raita
Combine 1 cup thick yogurt with ½ finely diced seedless cucumber and 2 tablespoons freshly chopped mint leaves. Store in refrigerator.
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