Spicy Beef Curry Basmati (Print Version)
Savory tender beef cooked in a spicy tomato sauce, complemented by fragrant basmati rice and fresh herbs.
# What You Need:
→ Beef
01 - 1.3 lbs beef chuck, cut into 3/4-inch cubes
→ Marinade
02 - 1 tbsp plain yogurt
03 - 1 tsp ground turmeric
04 - 1 tsp chili powder
05 - 1 tsp salt
→ Curry Sauce
06 - 2 tbsp vegetable oil
07 - 2 medium onions, finely chopped
08 - 4 garlic cloves, minced
09 - 1 tbsp fresh ginger, grated
10 - 2 green chilies, finely chopped
11 - 2 tsp ground cumin
12 - 2 tsp ground coriander
13 - 1 tsp garam masala
14 - 1 tsp paprika
15 - 14 oz canned diced tomatoes
16 - 7 fl oz beef stock
17 - 1 cinnamon stick
18 - 2 bay leaves
19 - Salt and freshly ground black pepper, to taste
→ Basmati Rice
20 - 1 1/4 cups basmati rice
21 - 2 cups water
22 - 1/2 tsp salt
→ Garnish
23 - Fresh cilantro leaves, chopped
24 - Lemon wedges
# How to Make It:
01 - Combine beef cubes, yogurt, turmeric, chili powder, and salt in a bowl. Mix thoroughly to coat all pieces. Marinate for at least 30 minutes, or refrigerate for up to 2 hours for enhanced flavor penetration.
02 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and cook, stirring occasionally, until golden brown and caramelized, approximately 8-10 minutes.
03 - Stir in minced garlic, grated ginger, and finely chopped green chilies. Sauté for 2 minutes until fragrant, being careful not to burn the garlic.
04 - Add cumin, coriander, garam masala, and paprika to the pot. Cook for 1 minute, stirring constantly to release the essential oils and prevent scorching.
05 - Add marinated beef pieces to the pot. Brown the meat on all sides, cooking for approximately 5 minutes to develop depth of flavor.
06 - Pour in diced tomatoes, beef stock, cinnamon stick, and bay leaves. Stir well to combine, bring to a gentle simmer, then reduce heat to low.
07 - Cover and maintain a low simmer for 1 to 1.5 hours, stirring occasionally. Cook until beef is fork-tender and sauce has thickened to desired consistency. Adjust seasoning with salt and pepper before serving.
08 - While curry simmers, rinse basmati rice under cold running water until water runs clear, typically 3-4 rinses. This removes excess starch for fluffy, separated grains.
09 - Bring 2 cups of water to a boil in a medium saucepan. Add rinsed rice and 1/2 teaspoon salt. Stir once, cover tightly, reduce heat to low, and cook for 12 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork before serving.
10 - Ladle hot spicy beef curry over plates of fluffy basmati rice. Garnish generously with chopped fresh cilantro and accompany with lemon wedges for squeezing over the finished dish.
# Expert Hints:
01 -
- The beef becomes impossibly tender after its long slow bath in spiced tomato sauce
- Your whole apartment will smell like an Indian restaurant without any takeout prices
02 -
- The first time I made this I burned the aromatics and the whole curry tasted bitter. Watch the pan closely once garlic hits the oil.
- Liquid reduction varies by pot. Check at the one hour mark and add a splash of water if it is getting too thick before the beef is done.
03 -
- Cut your beef into slightly larger cubes than you think you need it shrinks as it cooks
- Use a heavy bottomed pot or Dutch oven to prevent hot spots that might burn the sauce