Beef Curry

Authorazu

Yields1 Serving
Total Time55 minsPrep Time10 minsCook Time45 mins

Ingredients

 500g chuck steak – cut into about 3 cm cubes
 1 tbsp coriander – ground
 ½ tbsp cumin – ground
 ¼ tsp turmeric powder
 ½ tsp black pepper – coarsely ground
 ½ tsp chili powder
 1 cup onion – finely sliced
 ¼ cup curry leaves
 1 tsp ginger – grated
 2 cloves garlic – pressed/grated/very finely chopped
 1 Scotch Bonnet (githeyo mirus) – finely chopped
 1 cardamom
 1 ½ tbsp lemon juice
 1 tbsp olive oil
 1 tsp tomato paste
 ½ tbsp meat curry powder
 ¼ tsp white vinegar

Directions

1

Combine coriander, cumin, turmeric, pepper, chili powder, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.

2

Heat oil in a large saucepan over high heat.

3

Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. (This may have to be done in 2 batches) Reduce heat to medium.

4

Sauté the onions, curry leaves, Scotch Bonnet and cardamoms. Add spice paste. Cook for 1 minute.

5

Return beef to saucepan. Add the vinegar and cook, stirring, for 1 minute, or until meat is coated with paste.

6

Add tomato paste and bring to the boil. Reduce heat to low. Cover. Cook for about 30 minutes, or until beef is tender. Remove lid.

7

Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly.

Category

Ingredients

 500g chuck steak – cut into about 3 cm cubes
 1 tbsp coriander – ground
 ½ tbsp cumin – ground
 ¼ tsp turmeric powder
 ½ tsp black pepper – coarsely ground
 ½ tsp chili powder
 1 cup onion – finely sliced
 ¼ cup curry leaves
 1 tsp ginger – grated
 2 cloves garlic – pressed/grated/very finely chopped
 1 Scotch Bonnet (githeyo mirus) – finely chopped
 1 cardamom
 1 ½ tbsp lemon juice
 1 tbsp olive oil
 1 tsp tomato paste
 ½ tbsp meat curry powder
 ¼ tsp white vinegar

Directions

1

Combine coriander, cumin, turmeric, pepper, chili powder, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.

2

Heat oil in a large saucepan over high heat.

3

Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. (This may have to be done in 2 batches) Reduce heat to medium.

4

Sauté the onions, curry leaves, Scotch Bonnet and cardamoms. Add spice paste. Cook for 1 minute.

5

Return beef to saucepan. Add the vinegar and cook, stirring, for 1 minute, or until meat is coated with paste.

6

Add tomato paste and bring to the boil. Reduce heat to low. Cover. Cook for about 30 minutes, or until beef is tender. Remove lid.

7

Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly.

Beef Curry

6 thoughts on “Beef Curry

  • when do we have to use ½ tsp white vinegar.

  • I really like this recipe. Cooking it for haarudhan 🙂

  • I like this recipe a lot. can u pls add sum more recipes like this.

  • Where’s the sauce come from? Do you add water or chopped tomatoes? It all sounds too dry to ‘bring to the boil’…

    • I just cook it . But it’s too dry without water.. So I put half small cup water with small amount of fresh milk.

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