Spicy Beef Curry Basmati (Printable View)
Tender beef cooked in a spicy sauce served alongside fragrant basmati rice with fresh garnishes.
# What You Need:
→ Beef & Marinade
01 - 1.1 lbs beef chuck or stewing beef, cut into 1 inch cubes
02 - 2 tbsp plain yogurt
03 - 1 tsp ground turmeric
04 - 1 tsp ground cumin
05 - 1/2 tsp salt
06 - 1/2 tsp freshly ground black pepper
→ Curry Base
07 - 2 tbsp vegetable oil or ghee
08 - 2 medium onions, finely chopped
09 - 4 garlic cloves, minced
10 - 1 tbsp fresh ginger, grated
11 - 2 green chilies, finely chopped
12 - 2 tsp ground coriander
13 - 1 tsp ground cumin
14 - 1 tsp garam masala
15 - 1 tsp chili powder
16 - 1/2 tsp ground cinnamon
17 - 14 oz canned chopped tomatoes
18 - 1 cup beef or vegetable stock
19 - 1 tsp salt
20 - 1/2 tsp sugar
→ Rice
21 - 1 1/4 cups basmati rice
22 - 2 cups water
23 - 1/2 tsp salt
24 - 1 tbsp butter or ghee
→ Garnishes
25 - Fresh coriander, chopped
26 - Lemon wedges
# How-To Steps:
01 - Combine beef cubes with yogurt, turmeric, cumin, salt, and pepper in a bowl. Mix thoroughly, cover, and marinate for at least 30 minutes, or up to 4 hours in the refrigerator for optimal flavor penetration.
02 - Heat oil or ghee in a large heavy-bottomed pot over medium heat. Add finely chopped onions and sauté until golden brown, approximately 8-10 minutes, stirring frequently to prevent burning.
03 - Stir in minced garlic, grated ginger, and chopped green chilies. Cook for 2 minutes until fragrant, being careful not to brown the garlic.
04 - Add ground coriander, cumin, garam masala, chili powder, and cinnamon. Stir constantly for 1 minute to toast the spices and release their essential oils.
05 - Add marinated beef to the pot and brown on all sides, about 5 minutes. This step develops depth of flavor through the Maillard reaction.
06 - Pour in chopped tomatoes and stock, stirring to combine and deglaze the pot. Bring to a gentle simmer, ensuring all browned bits are incorporated.
07 - Cover and reduce heat to low. Cook for 1 to 1.5 hours, stirring occasionally, until beef is fork-tender and sauce has thickened. Uncover for the final 15 minutes if reduction is needed. Adjust seasoning with salt and sugar.
08 - Rinse basmati rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to boil, reduce heat to low, cover, and cook 12-15 minutes. Remove from heat, let stand covered 5 minutes, then fluff with fork. Stir in butter or ghee if desired.
09 - Ladle spicy beef curry over fluffy basmati rice. Garnish generously with fresh coriander and lemon wedges. Serve immediately while hot.
# Expert Advice:
01 -
- The beef becomes impossibly tender after its slow simmer, practically melting into that spiced sauce
- Leftovers taste even better the next day as all those bold flavors continue to develop
02 -
- If the sauce looks too thin at the end remove the lid for the last 15 minutes of cooking to let it reduce
- The meat is done when it falls apart easily when pressed with a spoon not when the timer goes off
03 -
- Make this a day ahead because the flavors intensify beautifully overnight
- Freeze portions in individual containers for easy weeknight dinners