Curries Nand Recipe

Trim excess fat from the beef and cut into 1½-inch (3–4 cm) cubes. Pat the beef dry with paper towels.

In a bowl, toss the beef with kosher salt, black pepper and turmeric powder. Let sit at room temperature for 20–30 minutes while you prepare the spice paste so the seasoning penetrates the meat.

Toast and blend spices

In a dry skillet over medium heat, toast the coriander and cumin seeds until aromatic (1–2 minutes), then remove and let cool. Transfer to a spice grinder and pulse to a coarse powder. Add toasted spices to a blender or food processor.

Prepare aromatics

Roughly chop shallots, garlic, galangal, lemongrass and fresh turmeric. Add them to the blender along with red chili (if using), ground coriander, curry powder, 2 tablespoons neutral oil and 2 tablespoons water to help the blades move.

Blend to a smooth, slightly coarse paste, scraping down the sides as needed. The paste should be thick and aromatic. If too dry, add up to 1–2 tablespoons more water or oil.

Sear the beef

Heat 2 tablespoons coconut or neutral oil in a large heavy-bottomed Dutch oven or pot over medium-high heat until shimmering. In batches to avoid crowding, sear the seasoned beef cubes until well-browned on all sides (2–3 minutes per side). Transfer seared beef to a plate and repeat until all beef is browned.

Cook the spice paste

Reduce heat to medium. Add the prepared spice paste to the pot with any remaining fond and sauté, stirring constantly, until fragrant and the raw smell cooks off (3–5 minutes). The paste should darken slightly but not burn—add a tablespoon of oil if it starts sticking.

Deglaze and combine

Pour in about 150 ml of the coconut milk and stir, scraping up browned bits from the bottom of the pot to incorporate the flavor. Add the seared beef back to the pot and stir to coat with the paste.

Add liquids and aromatics

Pour in the remaining coconut milk and beef stock (or water). Add bay leaves or kaffir lime leaves, palm/brown sugar and fish sauce. Stir to combine, bring to a gentle simmer.

Slow braise

Reduce heat to maintain a very low simmer. Partially cover the pot and braise gently until the beef is fork-tender and the sauce is velvety, 1.5–2.25 hours depending on cut and size of pieces. Stir every 15–20 minutes and skim off any excess fat or foam that accumulates.

Adjust consistency

If the sauce is too thin near the end, remove the lid, increase heat slightly and reduce for 10–15 minutes until thickened to a velvety consistency. If too thick, stir in a little hot water or stock to loosen.

Finish and season

When beef is tender, remove from heat and stir in fresh lime juice. Taste and adjust seasoning with additional fish sauce or salt if needed.

Discard bay/kaffir leaves. Spoon the curry into a serving dish and garnish with chopped cilantro, sliced red chili and fried shallots for texture. Serve hot with steamed jasmine rice or flatbreads.