Sep 02 2026
Restaurants›Enssaro Ethiopian Restaurant›Beef Curry Recipe

Beef Curry Recipe

Inspired by Enssaro Ethiopian Restaurant
Time2h 30m
Serves6

Make Beef Curry Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef and Marinade

Aromatics & Spices

Liquids & Simmering

Vegetables & Finish

Method

Beef and Marinade

  1. 1

    Marinate the beef

    In a large bowl combine the yogurt, minced garlic (4 cloves), grated ginger (2 tbs), 1 tsp turmeric and 1 tsp salt. Add the beef cubes and toss to fully coat. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best tenderness and flavor.

Aromatics & Spices

  1. 2

    Prepare aromatics

    Remove marinated beef from fridge 20 minutes before cooking to come toward room temperature. Measure and have all spices and tomato paste ready (mise en place).

  2. 3

    Brown the beef

    Heat 1 tablespoon of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches so as not to overcrowd the pan, add marinated beef pieces (shake off excess yogurt) and sear until browned on all sides, about 4–6 minutes per batch. Remove browned beef to a plate and set aside. Do not fully cook through — just brown to develop flavor.

  3. 4

    Cook the onions

    Reduce heat to medium and add remaining 2 tbs oil to the pot. Add the diced onion and a pinch of salt and cook, stirring occasionally, until softened and deep golden brown, about 12–15 minutes. This step builds sweetness and depth.

  4. 5

    Bloom the spices

    Add cumin seeds and stir for 30 seconds until fragrant. Add minced garlic (remaining 4 cloves) and minced ginger (1 tbs) and cook 1 minute. Stir in ground coriander, ground cumin, 1 tsp turmeric, cayenne, and tomato paste. Cook, stirring constantly, 1–2 minutes until the tomato paste darkens and spices become aromatic.

  5. 6

    Add tomatoes

    Pour in the canned crushed tomatoes and scrape the bottom of the pot to deglaze and lift browned bits. Simmer the sauce 5–7 minutes until it thickens slightly and the raw tomato smell diminishes.

Liquids & Simmering

  1. 7

    Combine and simmer

    Return the seared beef and any collected juices to the pot. Add the stock and 1/2 cup water to just cover the beef (adjust as needed). Bring to a gentle simmer, then reduce heat to low, cover partially with a lid, and simmer gently for 1 to 1 1/2 hours, stirring occasionally, until the beef is tender. If using potatoes, add them after 30–40 minutes of simmering so they cook through with the meat.

  2. 8

    Finish with coconut milk (optional)

    When beef is tender, stir in coconut milk if using and simmer uncovered 8–10 minutes to thicken slightly and meld flavors. Taste and adjust seasoning with 1.5 tsp salt and 1/2 tsp black pepper.

Vegetables & Finish

  1. 9

    Final adjustments

    Turn off heat. Stir in chopped cilantro and 1 tablespoon fresh lime juice. Let the curry rest 5–10 minutes before serving to allow flavors to settle. Skim any excess oil from the surface if desired.

  2. 10

    Serve

    Serve hot over steamed rice or with flatbread. Garnish with extra cilantro and fresh lime wedges on the side.

More from Enssaro Ethiopian Restaurant