The best accompaniments for this hot beef curry are naan or pita bread and plain basmati rice.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 45 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons olive oil
- 1 onion, chopped
- 6 cloves garlic, minced
- 5 green chile peppers, finely sliced
- 1 teaspoon ginger paste
- 3 whole cardamom seeds
- 2 whole cloves
- 1 ½ (2 inch) cinnamon sticks
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 cup water
- 2 pounds boneless beef chuck, cut into 1-1/2-inch pieces
Instructions
- Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
- Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
- Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.
- Use 5 to 6 small green chile peppers, such as Thai chiles; if they’re unavailable, substitute 2 to 3 serrano chiles or to taste. Use rubber gloves when chopping chile peppers.
- Follow steps 1 and 2. Place the onions, spice mixture, and 1/2 cup water in the slow cooker; reserve the remaining water. Add the beef and cook on Low for 8 to 10 hours or on High for 4 to 6 hours (you may brown the beef in the skillet first, if you wish). Add reserved water if you like a thinner consistency of curry.
- Cook the onions and spices in the pressure cooker instead of the skillet; add the beef in Step 4 and seal the lid. Bring to high pressure and cook until beef is tender, about 40 minutes. Allow pressure to release naturally after cooking.
Nutrition Facts
| Calories | 320 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 7 g |
| Sodium | 50 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect beef recipe, easy to cook n had cooked many many time
I hate ever giving a less than wonderful review but this is one. While it looked good on paper, the end result was dry because there was absolutely no sauce in it for the meat or rice (even a little would have been okay- maybe if you shrink the amount of meat or double the wet ingredients and spices it would work). The other issue I had was a lack of flavor. You could taste a hint of hot pepper after taking a few bites but the curry “flare” was gone. Actually, most of the flavor was gone- disappointing because I REALLY wanted to like this!
The family and I loved this beef curry! The spice combo was so fragrant , it made the house smell just like an Indian restaurant. I modified it a bit by adding 1 large diced tomato and about a half cup of milk for more simmering liquid it needed. when the meat was tender I finished the sauce with 2 Tbsp. tomato paste and 1/2 cup heavy cream to adjust thickness.
i added canned tomatoes, green peppers and mushrooms and doubled the spices
the dish is very tasty we liked it a lot.
Made it as suggested, it was moderately spicy, but if you are looking for authentic, take it from an actual Asian, this is fairly bland.
I did it in a pressure cooker and I would add another cup of water, otherwise amazing.
Great recipe! Will definitely make this again. We cut back on the hot peppers (by 50%) that was a good choice because it was still fairly spicy.
So Yummy! We left out the cloves (hubby doesn’t like cloves) but otherwise kept to the original recipe.
Ive made this a couple times now and it’s very good. However I couldn’t put my finger on why it seemed to be missing something, other than much needed salt. Then it dawn on me – Most south Asian curries are made with heavy cream or coconut milk. I added a can of coconut milk near the end of simmering and wowzers! It really pulled the depth of flavour out of the dish. Delicious. You could also add a tablespoon or so of brown sugar for a sweeter version too.
Granted… I may qualify as a person who has changed this a bit much but this recipe is excellent and I’ve been cooking it for years now… only I serve it over riced cauliflower as part of my ketogenic diet. I go a little heavier on the olive oil, I triple the recipe and I use 12 seeded sliced jalapeños with 3-4 sliced white onions. All the spice combos are the same but I cut the cayenne in half. I use a big hunk of fresh ginger and a whole head of garlic. This works for any protein. When I use chicken I put a nice chunk of butter in there. The trick is turning the peppers, onions and spices into a thick gravy by cooking it down before adding the meat. Then simmer the meat 2 plus hours. In a giant wok, 2 sticks of butter for 3 giant heads of shredded cauliflower. Seriously delicious! I can handle the full cayenne but some of my family members cannot.
Most definitely will make it again taste just like what I had when visiting Bangladesh
I used the slow-cooker version, so simple. I marinated spices in the brown beef cubes overnight and just dumped in the slow cooker for 7 hrs. Really good.
not the best curry recipe ive tried. Missing salt and too much cayenne. If i was to make again, i would use lamb and a 3rd of the cayenne, add half a tsp of salt and instead of water add a can of chopped tomatos
Great recipe, not to mention the absolutely wonderful fragrance that filled the house. Started out using the electric skillet which was perfect for caramelizing the onions. Intended to continue with the skillet method, but due to time constraints transferred everything to the pressure cooker. Since I used a more tender cut of meat (sirloin tip roast), cooked it on medium pressure for 25 minutes and used a full can of beef broth instead of the cup of water. The only other changes were substituting 2 small cans of chopped green chiles for the fresh peppers and a scant tsp ground cardamom for whole seeds. Talk about melt in your mouth tender – WOW! Next time, I’ll use the fresh peppers and whole cardamom seeds and try just 15 minutes in the pressure cooker. Thanks so much for the recipe.
I made it in pressure cooker, very easy, cannot believe how good it smelled. A wonderful spice combo. I will try with chicken too. I used not as much heat, but I did use all ingredients.
This is not modified for pressure cooker — pressure cooker required much more liquid and was therefore burnt.
PRESSURE COOKER NOTES: The sauce was GREAT but the meat should have been cut into smaller chunks to absorb more flavor. (I used regular pre-cut stew meat, way too big) And, all my vegetables were totally vaporized by the pressure cooker. If I make this again I am going to ignore the step where you cook the garlic and pepper before you close the lid and cook for 40, and as well I am going to use much smaller chunks of meat. I suspect next time I make it it will be better.
DH is from new Zealand and fancied some curry like his mum used to make. First time making and hubby said it was delicious. Not Mum’s, but very good curry. I only added 3 peppers and did not include the seeds. Next time I”ll use as written with seeds. Followed directions and then cooked it in an electric pressure cooker on hi for 55 minutes. Excellent texture and flavor! Thanks for the great recipe and instructions! P.S. taking time to slowly brown the onions is key! Beautiful color and flavor!
Didn’t use the cardamom. Thought it would make it too smokey. I think we made the right choice, but man was it spot on for authentic curry.
I used a pressure cooker. It just didn’t work.