This beef curry recipe seems to have a lot of ingredients, but don’t let that turn you away.
It is really quite an easy recipe.
Curry recipes tend to have a long list of spices and herbs. Together they add a wonderful mix of flavors that blend perfectly.
Curries don’t have to be hot and this one isn’t. If you like things hot you can certainly add as much heat as you want using your favorite hot sauce or by adding some hot curry powder.
Because curry recipes have so much flavor and sometimes a lot of heat, they are often served with raita, a mix of yogurt and cucumber, to cool you down while you feast on the curry.
You can easily make your own raita by taking a cup of yogurt and grating about one half of a small cucumber into it. Season it with a touch of salt and some freshly ground pepper.
Basmati rice is the usual accompaniment to any curry. It can be found in pretty much any grocery store now. Basmati rice is nice to have on hand as it is quite aromatic and is perfect with a curry like this or other curry recipes.
A bit of sweet in the form of a chutney is also often served with curries. We have a wonderful mango chutney recipe on the site that would be perfect alongside this beef curry.
As for vegetables, I would serve steamed peas with this recipe. Peas are often found in Indian recipes and go quite well with beef curry.
Indian recipes like this are quite healthy. They often contain a lot of spices and herbs, all of which carry their own unique health benefits.
If you enjoy a nice bowl of curry, I think you will really like this recipe. Let me know what you think in the comments below.
- 2 tablespoons vegetable oil
- 1 onion, chopped finely
- 4 cloves garlic, chopped finely
- 1 tablespoon ginger, chopped finely
- 2 bay leaves
- 4 cloves
- 1 cinnamon stick
- 5 cardamom pods, or 1 teaspoon ground cardamom
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground fennel
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 pound beef, cut into 1" cubes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup yogurt
- 2 tablespoons almonds, finely chopped
- Heat the oil in a large saucepan. Add the onion and garlic and sauté over medium heat for about 5 minutes, until they are a light brown. Add the turmeric, cardamom, cumin and coriander. Sauté the mixture for 2 or 3 minutes to let the spices brown slightly, but do not let it burn. Add the ginger, bay leaves, cloves, nutmeg and cinnamon, and continue to sauté for 1 more minute.
- Cube the beef and add it to the pan. Add the ground fennel and salt and sauté, stirring often, for about 5 minutes, or until the mixture is almost dry.
- Turn the heat to medium-low, stir in the yogurt, and sauté gently until the mixture is fairly dry again. Add 1 cup of water and stir to mix well. Add the finely chopped almonds. Cover the pan and cook over low heat for 30 to 35 minutes. Cook a bit longer if needed until the meat is tender.
- Remove the cloves to serve.
- Serve this delightful beef curry recipe with our homemade mango chutney and a mound of aromatic basmati rice. Heavenly!
Tips and Variations:
- You can use whole peppercorns instead of the ground pepper. Use about 8 peppercorns. Remove them before serving. No one wants to bite into a whole peppercorn.
- Use long-grain white rice if you do not have basmati. Basmati rice does have a nice flavor and aroma that is different from regular rice and really suits this beef curry recipe.
- The chopped almonds are optional, but do give the curry a nice crunch and flavor.
- If you like heat, add a few (or several) drops of hot sauce.