Curry beef is cooked the same way as curry goat: the curry is burned in hot oil first, then the seasoned beef cooks in it until well coated before it simmers slowly in its gravy.
Use a stewing cut with some fat and connective tissue, such as chuck. Lean steak turns dry and tough in a long curry.
Add the water in stages, so the gravy stays rich and you can finish it at the thickness you like.
The recipe
Curry Beef
Prep
20 min
Cook
2 hr 10 min
Seasoning the meat
1 hr
Total
3 hr 30 min
Serves
6
Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.
Servings
Ingredient amounts are scaled. Cooking times and pot size may need adjusting too.
Ingredients
Tick items off as you gather them.
For the beef
For the curry
Method
Season the beef
Rinse the beef in cold water with the juice of the lime, then drain well.
Mix in the green seasoning, chopped onion, garlic and salt. Cover and refrigerate for at least 1 hour, or overnight.
Burn the curry
Mix the curry powder, geera and amchar masala with the ⅓ cup (80 ml) water to make a smooth paste.
Heat the oil in a large heavy pot over medium heat. Cook the sliced onion and garlic for 2 minutes.
Add the curry paste and stir for 2 to 3 minutes, until it darkens, thickens and smells toasty. Don't let it scorch.
Cook the beef
Add the beef and all its seasoning and stir until every piece is coated. Cover and cook in its own juices over medium-low heat for 10 to 15 minutes.
Add 2 cups (480 ml) of the hot water and the whole pepper. Cover and simmer over low heat for 1½ to 2 hours, stirring now and then and adding more hot water when the gravy gets low.
If you are adding potatoes, put them in for the last 30 minutes.
The beef is ready when a piece breaks apart easily with a fork. Simmer uncovered for a few minutes if the gravy is thin.
Taste for salt, lift out the pepper without bursting it, and stir in the chadon beni.
Serve it with
Dhalpuri roti or buss up shut
Plain white rice and dhal
Curry mango on the side
Substitutions
Pressure cooker: after cooking in the curry, add 2 cups (480 ml) water and cook at high pressure for 35 to 40 minutes. Release and simmer uncovered to thicken.
Storing and reheating
Refrigerate in a covered container and eat within 3 days, or freeze for up to 3 months.
Reheat covered with a splash of water until piping hot all the way through.
Cook's notes
Burning the curry properly takes away the raw taste of the powder. Keep stirring and adjust the heat.
