BEEF CURRY IS KNOWN FOR ITS rich and complex FLAVORS, THANKS TO A BLEND OF SPICES AND HERBS THAT CREATE A DELICIOUS SAUCE. THE BEEF IS SIMMERED IN THIS SAUCE UNTIL IT IS melt-in-your-mouth tender, MAKING IT A TRULY SATISFYING MEAL.

Serves: 6 - 8

Cook Time: 2 ½ hours - 2 hours and 45 minutes

INGREDIENTS:

• ¼ cup of oil (Vegetable or Extra Virgin Olive oil, your choice!)

• 2 bay leaves

• 2 cinnamon sticks

• 6 cardamoms

• 4 - 5 cloves

• 2 large sliced onions 

• 1 tablespoon of ginger paste (refer to my ginger paste recipe below!)

• 1 tablespoon of garlic paste (refer to my garlic paste recipe below!)

• 1 tablespoon of chili powder

• 1 tablespoon of turmeric powder

• 1 tablespoon of ground cumin

• 2 medium chopped tomatoes

• 2 - 3 pounds of beef

• ½ cup of yogurt

• 4 - 5 medium chopped potatoes

• 1 cup of water

• 2 teaspoons of salt (adjust per your taste)

• 4 - 6 sliced green Thai chilis (keep the chilis whole if your spice tolerance is low, let the spicy lovers pop the chilis on their plate!)

INSTRUCTIONS:

⋄ Step 1:

Using a large pot, add ¼ cup of oil, 2 bay leaves, 2 cinnamon sticks, and 6 cardamoms over medium heat, gently mix, and let mixture simmer for approximately 2 minutes (or till fragrant).

⋄ Step 2:

Now add 2 large sliced onions to the pot, gently mix, and continue to cook for approximately 5 minutes (or till onions become translucent). Add 1 tablespoon of garlic paste and 1 tablespoon of ginger paste, stirring occasionally, let the pastes simmer and cook for 3 minutes (or when paste is thickened).

⋄ Step 3:

Next, add 1 tablespoon of chili powder, 1 tablespoon of turmeric, 1 tablespoon of ground cumin, 2 teaspoons of salt (adjust per your taste), and ½ cup of water to the pot. This will be the base curry for your dish. Stir occasionally for approximately 5 minutes (or till curry starts to thicken).

⋄ Step 4:

Now add 2 medium chopped tomatoes, then individually add beef to the pot to avoid spillage, add ½ cup of yogurt and cook with the lid open for a few minutes so all the pieces are coated with the spices. Add 1 cup of water (or till beef has emerged in water). Turn your heat down to low, cover and let simmer for 2 hours until your beef is tender. Stirring once in the middle.

⋄ Step 5:

Add the 4 - 5 medium chopped potatoes and cook till the potatoes are soft. Throw in 4 - 6 sliced green Thai chilis, turn up the heat a little to bring it to a boil and let the sauce reduce or add more water depending on how thick/thin you want your sauce.

Serve with Rice or Naan or on a bed of greens with your favourite vegetables.

From our kitchen to yours, Bismillah. 

How to Make Ginger Paste: 

Take 1 medium sized ginger root and a ¼ cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use.

How to Make Garlic Paste: 

Take 1 full head of peeled garlic and a ¼ cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use.