Spicy Indian Beef Curry

$- 2 lbs beef chuck, cut into 1-inch cubes - 2 tablespoons vegetable oil - 2 large onions, finely chopped - 4 cloves garlic, minced - 1-inch piece ginger, grated - 2 green chilies, sliced (adjust to spice preference) - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground turmeric - 1 tablespoon garam masala - 1 can (14 oz) coconut milk - 1 can (14 oz) diced tomatoes - 1 cup beef broth - Salt, to taste - Fresh cilantro, chopped (for garnish) - Cooked basmati rice or naan (for serving) Using fresh spices is key in this curry. They add bold flavors and aromas. Fresh spices have more oils and flavors than old ones. They make your dish taste bright and lively. I always recommend checking your spice jars. If they smell weak, it’s time to buy new ones. You can swap some ingredients if needed. For beef, use lamb or chicken for a different taste. If you want a vegetarian option, try chickpeas or tofu. Coconut milk can be replaced with heavy cream for a richer sauce. Diced tomatoes can be fresh if you prefer. {{ingredient_image_1}} First, heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Once the oil is hot, add 2 lbs of beef chuck, cut into 1-inch cubes. Make sure to brown the beef on all sides. This step adds flavor and locks in the juices. Once browned, remove the beef from the pot and set it aside on a plate. In the same pot, add 2 large chopped onions. Sauté them for about 5 to 7 minutes until they turn golden brown. Next, add 4 cloves of minced garlic, 1-inch grated ginger, and 2 sliced green chilies. Cook this mix for another 2 minutes. The smell will be amazing! Now it's time to add spices. Stir in 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of ground turmeric, and 1 tablespoon of garam masala. Cook these spices for 1 to 2 minutes until they become fragrant. Add the browned beef back to the pot. Then, pour in 1 can of diced tomatoes, 1 can of coconut milk, and 1 cup of beef broth. Stir well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the beef is tender. Stir occasionally. If the curry gets too thick, you can add more broth. Before serving, taste the curry and add salt as needed. If you like more heat, feel free to add extra green chilies. This dish is best served hot over cooked basmati rice or with warm naan. Enjoy your flavorful creation! To bring out the best flavors in your spicy Indian beef curry, focus on cooking techniques. Start by searing the beef. This step adds a rich, deep flavor. Use a heavy pot and heat the oil well before adding the beef. Make sure to brown it on all sides. Next, sauté your onions. Cook them until they are golden brown. This caramelization adds sweetness to your dish. When adding garlic, ginger, and chilies, cook them just until fragrant. This step helps release their oils and flavors. Lastly, always toast your spices. Add them to the pot for a short time. This makes them more aromatic and tasty. Adjusting the spice levels in your curry is easy. Start with two green chilies if you like mild heat. If you want more spice, add more chilies. You can also blend in some chili powder for an extra kick. Taste your curry as it cooks. This way, you can find the right balance for your palate. If the heat is too much, add more coconut milk. This will cool it down and add creaminess. Remember, you can always add more spice, but it is hard to take it away. To ensure your beef is tender, use beef chuck for this recipe. This cut has the right amount of fat. It helps keep the meat moist during cooking. Sear the beef first to lock in juices. Then, simmer it low and slow. Allow the beef to cook for 1.5 to 2 hours. Stir occasionally and check for tenderness. If it needs more time, let it simmer longer. Adding beef broth also helps. It keeps the meat juicy and flavorful. With these tips, you will have tender beef that melts in your mouth. Pro Tips Quality Ingredients: Use high-quality beef chuck for a more tender and flavorful curry. Look for well-marbled meat for the best results. Adjusting Spice Levels: Customize the heat of your curry by adjusting the number of green chilies or by using different types of chili peppers based on your preference. Marinate for Flavor: For an extra depth of flavor, consider marinating the beef in yogurt and spices for a few hours or overnight before cooking. Resting Time: Allow the curry to rest for 10-15 minutes after cooking before serving. This helps the flavors meld together even more. {{image_2}} You can easily make this dish meat-free. Use chickpeas or tofu instead of beef. Both options soak up flavors well. For best results, cook them the same way as the beef. Add extra spices to boost taste. Use vegetable broth instead of beef broth for a rich base. If you want to switch meats, try lamb or chicken. Lamb gives a rich taste that pairs well with spices. Chicken cooks faster, so adjust the simmering time. Use the same spices and method for all meats. This gives you a familiar flavor, no matter the protein. Indian cuisine has many regional styles. In Southern India, you might add curry leaves and mustard seeds. In Northern India, using yogurt can create a creamier curry. Each region has its own twist on spice levels. Explore these variations to find your favorite taste. After you finish your meal, let the beef curry cool down. Place it in an airtight container. Store it in the fridge for up to three days. When you’re ready to eat, just reheat it on the stove or microwave. This keeps the flavors fresh and tasty. If you want to save your curry for later, freezing works well. Pour the cooled curry into a freezer-safe container. Make sure to leave some space at the top for expansion. You can freeze it for up to three months. To reheat, thaw it overnight in the fridge. Heat it on the stove over low heat until hot. Stir occasionally to avoid sticking. Always check for signs of spoilage before eating leftovers. If you see any mold or smell something off, throw it away. When stored properly, the curry lasts in the fridge for up to three days and in the freezer for three months. Make sure to label your containers with the date. This helps you keep track of how long it’s been stored. You can serve this curry with several tasty sides. Here are some great options: - Cooked basmati rice - Warm naan bread - Raita (yogurt sauce) - Pickles or chutneys Basmati rice soaks up the sauce well. Naan is perfect for scooping up the curry. Raita cools the spice and adds creaminess. Pickles or chutneys give a nice tang. Yes, you can make this dish ahead of time. It tastes even better the next day! Here’s how: - Cook the curry as directed. - Let it cool, then store it in an airtight container. - Keep it in the fridge for up to 3 days. When you are ready to eat, heat it on the stove. You might need to add a bit of water or broth to loosen it up. Avoid these common mistakes to make your curry great: - Don’t rush the browning of the beef. Take your time to sear it well. - Use fresh spices for the best flavor. - Don’t skip the simmering time. This helps the beef become tender. Following these tips will lead to a richer taste and better texture. Happy cooking! This blog post covers all you need to know to create a tasty Spicy Indian Beef Curry. We discussed the key ingredients and their importance, along with step-by-step cooking instructions. I shared helpful tips for flavor and tender meat. We explored variations like vegetarian options and regional recipes. Finally, I provided storage tips to keep your leftovers fresh. Remember, cooking is fun! Don't be afraid to experiment and make this dish your own. Enjoy your culinary journey!$

Spicy Indian Beef Curry

A flavorful and spicy beef curry made with aromatic spices and coconut milk.

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Prep Time 20

Cook Time 2

Total Time 2 30

Course Main Course

Cuisine Indian

Servings 6

Calories 400 kcal

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
2 large onions, finely chopped
4 cloves garlic, minced
1 inch piece ginger, grated
2 green chilies sliced (adjust to spice preference)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 tablespoon garam masala
1 can (14 oz) coconut milk
1 can (14 oz) diced tomatoes
1 cup beef broth
to taste salt
for garnish fresh cilantro, chopped
for serving cooked basmati rice or naan

Instructions

In a large heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the beef cubes and sear them until browned on all sides. Remove the beef from the pot and set it aside.
In the same pot, add the chopped onions. Sauté for about 5-7 minutes until they turn golden brown. Add the minced garlic, grated ginger, and sliced green chilies, cooking for an additional 2 minutes.
Stir in the ground cumin, ground coriander, ground turmeric, and garam masala, cooking for 1-2 minutes until fragrant.
Add the beef back into the pot along with the diced tomatoes, coconut milk, and beef broth. Stir well to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours or until the beef is tender. Stir occasionally and add a bit more broth if needed.
Taste the curry and add salt as needed. If you want more heat, feel free to add more sliced green chilies at this stage.
Garnish with freshly chopped cilantro before serving. Serve the spicy Indian beef curry hot over cooked basmati rice or with warm naan.

Notes

Adjust the number of green chilies based on your spice preference.

Keyword beef, comfort food, curry, Indian, spicy