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My Beef Curry (Indian)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

After many variations of spices and ratios -This is the one that works best for me. Best served the next day.

After many variations of spices and ratios -This is the one that works best for me. Best served the next day.

Ingredients

Serves: 4-6

Metric Cups
  • 63 millilitres rice oil (or whatever's handy)
  • 3 small onions (chopped finely)
  • 2 teaspoons black mustard seeds
  • 4 cloves garlic (minced)
  • 2 tablespoons minced fresh root ginger
  • chilli (fresh, chopped - to taste)
  • 2 tablespoons coriander seeds (dry roast and grind to a fine powder - mix with other spices to create a spice blend)
  • 1 tablespoon cumin seeds (dry roast and grind to a fine powder - mix with other spices to create a spice blend)
  • 1 teaspoon fenugreek seeds (dry roast and grind to a fine powder - mix with other spices to create a spice blend)
  • 3 tablespoons white vinegar
  • 1 tablespoon garam masala
  • salt
  • pepper
  • 1½ kilograms diced beef
  • 250 millilitres water
  • 750 grams baby potatoes (peeled and halved)
  • yoghurt
  • fresh coriander (chopped)
  • hot mango pickle
  • rhoti bread (to serve)
  • 2 fluid ounce rice oil (or whatever's handy)
  • 3 small onions (chopped finely)
  • 2 teaspoons black mustard seeds
  • 4 cloves garlic (minced)
  • 2 tablespoons minced fresh gingerroot
  • chile (fresh, chopped - to taste)
  • 2 tablespoons coriander seeds (dry roast and grind to a fine powder - mix with other spices to create a spice blend)
  • 1 tablespoon cumin seeds (dry roast and grind to a fine powder - mix with other spices to create a spice blend)
  • 1 teaspoon fenugreek seeds (dry roast and grind to a fine powder - mix with other spices to create a spice blend)
  • 3 tablespoons white vinegar
  • 1 tablespoon garam masala
  • salt
  • pepper
  • 3⅓ pounds diced beef
  • 9 fluid ounce water
  • 26½ ounces baby potatoes (peeled and halved)
  • yoghurt
  • cilantro (chopped)
  • hot mango pickle
  • rhoti bread (to serve)

Method

My Beef Curry (Indian) is a community recipe submitted by melinda and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • heat oil in a large pot, fry onions until slightly coloured, lower heat, add mustard seeds and allow them to sizzle and pop before adding the ginger/ garlic/ chilli and simmering for another minute. Stir thru the spice blend cooking for a minute or so until fragrant.
  • stir thru the vinegar and then the garam masala, salt and pepper
  • Move the pot to the smallest element with the heat as low as possible. Add beef and water and simmer with the lid on for around 2.5 hours.
  • Add potatoes and more water as necessary and simmer for another hour or 2 -lid off -until the meat is tender and the potatoes are cooked thru.
  • Serve with yoghurt, hot mango pickle, rhoti bread, chopped fresh coriander and chopped fresh chilli as desired.
  • heat oil in a large pot, fry onions until slightly coloured, lower heat, add mustard seeds and allow them to sizzle and pop before adding the ginger/ garlic/ chile and simmering for another minute. Stir thru the spice blend cooking for a minute or so until fragrant.
  • stir thru the vinegar and then the garam masala, salt and pepper
  • Move the pot to the smallest element with the heat as low as possible. Add beef and water and simmer with the lid on for around 2.5 hours.
  • Add potatoes and more water as necessary and simmer for another hour or 2 -lid off -until the meat is tender and the potatoes are cooked thru.
  • Serve with yoghurt, hot mango pickle, rhoti bread, chopped cilantro and chopped fresh chile as desired.
  • Tell us what you think

    What 1 Other has said

    • This curry smelt amazing when it was cooking but I was disapointed in the flavour. I followed the recipe carefully. Tasted too thin and a little bitter - maybe i slipped on the fenugreek. I ended up adding cardamon, cinnamon, more ginger and then some coconut milk as well! 2/5

      Posted by josiematthiesson on 24th May 2014
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