Curry Beef Recipe

Marinate beef

In a large bowl combine yogurt (or coconut milk), minced garlic, grated ginger, turmeric, kosher salt and black pepper. Add the beef cubes and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2 hours (up to overnight) to tenderize and infuse flavor.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the oil or ghee. When shimmering, add the chopped onion and a pinch of salt and sauté until soft and golden, about 6–8 minutes.

Add the ground cumin and ground coriander and stir for 30 seconds until fragrant. Add the madras or curry powder, paprika and cayenne and cook 1 minute, stirring constantly to bloom the spices.

Stir in the tomato paste and cook 1–2 minutes until it darkens slightly and the oil separates a little from the paste. Add the canned diced tomatoes and stir to combine. Cook 2–3 minutes to break down the tomatoes.

Push the sauce to the sides of the pot. Increase heat to medium-high. Add a little more oil if the pot is dry. Remove the marinated beef from the refrigerator and shake off excess marinade (keep marinade in bowl). Add beef in a single layer, searing in batches if necessary to avoid crowding. Brown the beef on all sides, about 4–6 minutes per batch. Remove browned beef to a plate.

If you have fond (browned bits) on the bottom, pour in 1/4 cup of the stock to deglaze, scraping with a wooden spoon to lift solids into the sauce. Return any reserved marinade to the pot and stir to incorporate.

Return all browned beef to the pot. Add the remaining stock, coconut milk, brown sugar, bay leaf and slit green chili if using. Stir to combine and bring to a gentle simmer.

Reduce heat to low, cover partially, and simmer gently until beef is fork-tender, about 1 to 1 1/4 hours, stirring occasionally. If the sauce reduces too quickly, add a few tablespoons of stock or water. Taste after 45 minutes and adjust seasoning; add more salt or a pinch more sugar if needed.

Once beef is tender and sauce has thickened to your liking, stir in lime juice and chopped cilantro. Remove and discard the bay leaf.

Taste and adjust seasoning (salt, more lime, or sugar). Serve hot over steamed rice, with naan, or with crusty bread. Garnish with additional cilantro and sliced green chili if desired.