Beef Curry
A delicious, Indian-style stew with meat simmered in aromatic spices.
Ingredients
- 1-1½ lbs beef stew meat (you can also use lamb or goat meat)
- 2 medium onions (chopped very fine or use a food processor, but do not grind to a paste)
- 1 tbsp garlic paste (can use bottled)
- 1 tbsp giner paste (can use bottled)
- 3 medium russet potatoes (peeled and cut in half breadth wise, optional)
- ½ bunch cilantro (pick leaves and a bit of the stem, washed and chopped)
- 2 tbsp tomato paste (or 6 oz can tomato sauce)
- 4 tbsp cooking oil (canola, vegetable, corn, peanut)
- 1 medium Serrano green chili (slit half-way down the middle, optional)
- 2 cups hot water (for gravy)
- 1 can beef broth (optional, you can use water instead)
- ½ tsp salt (or to taste)
Whole Spices
- 2 medium bay leaves
- 5 pepper corns
- 4 cloves
- 1 large black cardamom
- 2 small green cardamom (WholeSpices 2 bay leaves4-5 pepper corns4-5 cloves1 black cardamom2 small green cardamom1 small (1 inch) stick cinnamon)
- 1 small cinnamon stick (about 1 inch stick)
Masalas (Spices)
- ½ tsp tumeric powder
- 1 tsp cumin powder
- 2 tsp coriander powder
- ¼ tsp red chili powder (optional)
Instructions
- Heat oil in a large (6 quart)cooking pot over medium heat.
- Add whole spices and whole green chili. If you split the green chili mid-way down the center, it adds more heat to the curry. If you don’t want that, just punch it once with a fork so it does not burst in the hot oil). Let splutter a few moments and then add onions. Sauté till onions are nearly ¾ brown stirring occasionally so that the onions don't burn around the edges This should take about 8-10 mins.
- Add beef. Braise well for about 5 minutes until the moisture evaporates and the beef is no longer pink.
- Add ginger paste, garlic paste, and spice powders. Continue to sauté for an additional 5-8 minutes.
- Add the tomato paste and half the cilantro. Cook, stirring frequently until most of the moisture is absorbed and the oil starts to rise on the edges of the pan. About 10-15 minutes. This is the most important part of getting a good tasty curry. It is called "bhuno" or braising.
- Add the hot water, stock, potatoes, and let cook until the potatoes are done. Approximately 20 minutes.
- Serve in a deep dish and garnish with remaining cilantro.
- Serve with plain rice or any Indian-styled pilaf and any Indian-styled non-curried vegetable. It can also be eaten with rotis, pita bread, or tortillas. My husband enjoys dipping bread in the gravy!
Notes
You can make the gravy more or less by monitoring the water content, but don't make it thin and runny as it loses its flavor.
To cut cooking time you can boil or pressure cook the meat till three quarter done and then cook the curry according to the recipe.
I like to use a manual pressure cooker or an Instapot. I cook everything directly in the pressure cooker. Sauté as indicated, then add the liquids and pressure cook the curry for about 5-8 mins. Pressure time will vary depending on altitude and the heat from your stove top so you will have to experiment! I then wait about 8 minutes to release the pressure. Now add the potatoes and cook it without pressure till the potatoes are done, about 10-15 minutes. I prefer it this way so that the potatoes don't get mushy in case the pressure is gets too much.
If you want to fix it in a Crock Pot, then once you finish the sautéing part, pour the sautéed meat, stock, cold water, and whole potatoes into the crock pot and cook on high for 4 hours or low for 8 hrs. Be sure to check in between to see the potatoes don't get overcooked and disintegrate!