Rich aromatic beef curry (Printable version)
Tender beef slow-cooked with fragrant spices and coconut milk, ideal with rice or naan.
# List of ingredients:
→ Meats
01 - 1.76 lbs beef chuck or stewing beef, cut into 1.2 inch cubes
→ Vegetables
02 - 2 medium onions, finely chopped
03 - 3 cloves garlic, minced
04 - 1 thumb-sized piece fresh ginger, grated
05 - 2 medium tomatoes, diced
06 - 2 medium potatoes, peeled and cut into cubes (optional)
→ Spices & Seasonings
07 - 2 tbsp curry powder
08 - 1 tsp ground cumin
09 - 1 tsp ground coriander
10 - 1/2 tsp ground turmeric
11 - 1/2 tsp chili powder (adjust to taste)
12 - 1 cinnamon stick
13 - 4 whole cloves
14 - 2 bay leaves
15 - Salt and freshly ground black pepper, to taste
→ Liquids
16 - 13.5 fl oz coconut milk
17 - 8.45 fl oz beef stock or water
18 - 2 tbsp vegetable oil
→ Garnish
19 - Fresh cilantro, chopped
20 - Lime wedges
# Directions:
01 - Heat vegetable oil in a large, heavy-bottomed pot over medium heat.
02 - Add onions and cook until softened and golden, approximately 8 minutes.
03 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
04 - Incorporate curry powder, cumin, coriander, turmeric, chili powder, cinnamon stick, cloves, and bay leaves. Stir constantly for 1 to 2 minutes to release aromas.
05 - Add beef cubes and brown evenly on all sides, about 5 minutes.
06 - Stir in diced tomatoes and cook until softened, about 4 minutes.
07 - Pour in coconut milk and beef stock, mixing well and scraping browned bits from the pot's base.
08 - Bring to a gentle simmer, cover, and cook over low heat for 1 hour, stirring occasionally.
09 - Stir in potatoes if using, season with salt and pepper, and simmer uncovered for 30 to 40 minutes until beef is tender and sauce thickens.
10 - Extract bay leaves, cinnamon stick, and cloves before serving.
11 - Sprinkle with chopped cilantro and serve hot accompanied by lime wedges.
# Expert Advice:
01 -
- It fills your entire kitchen with an aroma that makes everyone ask what's cooking before they even taste it.
- The beef becomes so tender it melts on your tongue, and the sauce clings to every bite with spiced perfection.
- You can make a giant batch and eat well for days, or freeze portions for nights when you need comfort without effort.
02 -
- Don't skip browning the beef properly—it's the only chance to build that crust, and it makes an enormous difference in flavor depth that no amount of extra spices can replicate.
- If your sauce is too thin at the end, simmer it uncovered for another 10-15 minutes instead of panicking and adding flour; the reduced sauce will be silky and coat the beef perfectly.
- Whole spices must come out before serving—biting into a clove or cinnamon stick unexpectedly will shock your guests out of the experience you've worked to create.
03 -
- Use full-fat coconut milk and don't shake the can before opening—the thick cream on top is where the best flavor lives, and you want to use it intentionally.
- Invest in whole spices if you can and toast them briefly in a dry pan before grinding or using; the difference in vibrancy is worth the small extra step.