Authentic Indian-Style Beef Curry

Name: Authentic Indian-Style Beef Curry
Cuisine: American
Ingredients: 600 grams Beef (shank etc.); 2 tbsp Curry powder; 1 Vegetable oil; 1 Salt, pepper; 2 to 3 medium Onions (finely chopped); 2 tbsp Butter; 800 ml Water; 4 Soup stock cubes; 4 to 5 Bay leaves; 1 large ★Carrot (grated); 2 tbsp ★Garlic (grated); 2 tsp ★Ginger (grated); 100 ml ★Ketchup; 4 to 5 tablespoons Plain yogurt; 2 tbsp Chutney; 2 tbsp ☆Turmeric; 2 tsp ☆Garam masala; 2 tsp ☆Paprika powder; 1 tsp ☆Cayenne pepper; 1 tsp ☆Allspice; 1 tsp ☆Cinnamon; 1/2 tsp ☆Cumin seeds; 1/2 tsp ☆Coriander powder; 1/2 tsp ☆Black pepper

cookpad.japan @cookpad_jp

I adapted a curry recipe that a neighbor taught me to make this authentic curry. This is the type of curry I ate growing up. You can make it with beef, pork, chicken, ground meat or whatever meat you like. These days I like making it with ground meat for a Keema style curry and eating it with naan.

-You can use beef, chicken or any other meat you like. Chicken will taste quite light.
-If you use a pressure cooker, the meat will become tender easily.
-As it simmers, the soup in the pot will reduce, so add water if needed.
-If you toast the chopped onion in a toaster oven for 15 minutes or so before sautéing, it will caramelize quite easily.
-You can use garlic and ginger from tubes, but freshly grated tastes and smells better.
-This curry is also delicious with naan instead of rice. For 7 to 8 servings or so. Recipe by Gonyonyo

cookpad.japan @cookpad_jp

Saved

Ingredients

600 gramsBeef (shank etc.)
2 tbspCurry powder
1Vegetable oil
1Salt, pepper
2to 3 medium Onions (finely chopped)
2 tbspButter
800 mlWater
4Soup stock cubes
4to 5 Bay leaves
1 large★Carrot (grated)
2 tbsp★Garlic (grated)
2 tsp★Ginger (grated)
100 ml★Ketchup
4to 5 tablespoons Plain yogurt
2 tbspChutney
2 tbsp☆Turmeric
2 tsp☆Garam masala
2 tsp☆Paprika powder
1 tsp☆Cayenne pepper
1 tsp☆Allspice
1 tsp☆Cinnamon
1/2 tsp☆Cumin seeds
1/2 tsp☆Coriander powder
1/2 tsp☆Black pepper

Saved

Steps

1

Rub curry powder, salt and pepper into the beef cubes evenly. Brown in oil in a frying pan.
2

Transfer the meat to a pot, add water and bay leaves, and simmer while skimming off the scum. When no more scum is rising to the surface, add soup stock cubes and simmer until the meat is tender.
3

While the meat is cooking, sauté the finely chopped onion in butter patiently, until it has caramelized.
4

When the onions have caramelized, add all the ☆ ingredients and mix well to form a paste.
5

When the meat is tender, add the spice paste from Step 4, and simmer briefly while removing any scum. Add the ☆ spices and mix well. Mix in the plain yogurt and chutney then simmer over low heat for about 30 minutes. Done!