Beef Curry
Beef curry prepared by simmering beef with spices, tomatoes, and coconut milk for a rich and flavorful dish.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef (cut into bite-sized pieces) | 800 | Grams |
| Onion (finely chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Tomato (chopped) | 3 | Count |
| Coconut Milk (whole milk based) | 400 | Milliliters |
| Vegetable Oil | 3 | Tbsp |
| Curry Powder | 2 | Tbsp |
| Cumin Seeds | 1 | Tsp |
| Coriander Powder | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Water | 250 | Milliliters |
| Cilantro (chopped, for garnish) | 1 | Bunch |
Instructions
- Heat vegetable oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onions and sauté until they are golden brown.
- Stir in minced garlic and grated ginger, cooking for another minute.
- Add curry powder, coriander powder, turmeric powder, salt, and black pepper. Stir well to combine.
- Add beef pieces to the pot and cook until they are browned on all sides.
- Add chopped tomatoes and cook until they soften.
- Pour in coconut milk and water. Stir to combine and bring to a boil.
- Reduce heat to low, cover the pot, and let the curry simmer for about 1.5 to 2 hours, or until the beef is tender.
- Adjust seasoning with more salt if needed. Garnish with chopped cilantro before serving.
Prep
- Thaw beef in the refrigerator overnight if frozen.
Kitchen equipment
Large PotGrater