Beef Spicy Curry Bold Aromatic (Printable Version)

A rich and spicy beef dish with complex flavors, perfect for those who enjoy deep heat and aromatic spices.

# What You'll Need:

→ Meats

01 - 1.75 lbs beef chuck, cut into 1-inch cubes

→ Vegetables & Aromatics

02 - 2 medium onions, finely chopped
03 - 4 cloves garlic, minced
04 - 2 tbsp fresh ginger, grated
05 - 2 medium tomatoes, chopped

→ Spices

06 - 2 tbsp vegetable oil
07 - 2 tsp cumin seeds
08 - 2 tsp ground coriander
09 - 1 tbsp garam masala
10 - 1 1/2 tsp ground turmeric
11 - 1 1/2 tsp chili powder (adjust to taste)
12 - 1 tsp ground black pepper
13 - 1–2 fresh green chilies, sliced (optional)
14 - 1 1/2 tsp salt

→ Liquids

15 - 1 2/3 cups beef stock
16 - 3/4 cup coconut milk

→ Garnish

17 - Fresh cilantro, chopped
18 - Lime wedges

# Directions:

01 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add cumin seeds and toast until fragrant, about 30 seconds.
02 - Add finely chopped onions and sauté until golden brown, approximately 8 to 10 minutes.
03 - Incorporate minced garlic and grated ginger, cooking for 1 minute until aromatic.
04 - Add chopped tomatoes and cook, stirring frequently, until softened, about 5 minutes.
05 - Mix in ground coriander, garam masala, turmeric, chili powder, black pepper, and salt. Cook, stirring occasionally, for 2 minutes to combine flavors.
06 - Add beef cubes and brown them evenly on all sides for 5 to 7 minutes.
07 - Pour in beef stock and bring to a gentle simmer. Cover and cook on low heat for 1 hour, stirring occasionally.
08 - Stir in coconut milk and sliced green chilies if using. Simmer uncovered for 30 minutes until beef is tender and sauce thickens.
09 - Adjust seasoning to taste. Serve hot garnished with fresh cilantro and lime wedges.

# Expert Advice:

01 -
  • The beef becomes so tender it falls apart on your tongue, a secret that happens when you let it simmer low and slow for the right amount of time.
  • The spice builds beautifully without being overwhelming, hitting that perfect balance where heat enhances rather than dominates every bite.
  • You'll have a pot of something restaurant-quality simmering on your stove, filling your home with the kind of aroma that makes everyone ask what you're cooking.
02 -
  • Don't skip the browning step with the beef, as those golden bits on the meat add tremendous depth and make the difference between a good curry and a memorable one.
  • If the sauce seems too thin after the coconut milk is added, let it simmer uncovered for longer than 30 minutes, as it will continue to reduce and thicken beautifully.
  • The beef will continue to tenderize even after you remove it from heat, so if it seems slightly firm at the end of cooking, it will soften as it sits.
03 -
  • Use a heavy-bottomed pot or Dutch oven that distributes heat evenly, preventing hot spots that could burn your sauce on one side while leaving it thin on another.
  • Keep the lid on during the first hour of cooking to trap moisture and help the beef steam tender, but remove it for the final 30 minutes to let the sauce reduce and concentrate into something silky.

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