Spicy Beef Curry with Rice (Printable)

Tender beef infused with spices served alongside fluffy steamed basmati rice for a hearty meal.

# What You Need:

→ Beef

01 - 1.3 lb beef chuck or stewing beef, cut into 1 in cubes

→ Marinade

02 - 2 tbsp plain yogurt (dairy or unsweetened non-dairy)
03 - 1 tsp salt
04 - 1 tsp ground turmeric

→ Curry Base

05 - 2 tbsp vegetable oil
06 - 2 medium onions, finely chopped
07 - 4 garlic cloves, minced
08 - 1 tbsp fresh ginger, grated
09 - 2 green chilies, sliced
10 - 2 tsp ground cumin
11 - 2 tsp ground coriander
12 - 1 tsp chili powder
13 - 1 tsp garam masala
14 - 14 oz canned chopped tomatoes
15 - 1 cup beef stock or water

→ Finishing and Rice

16 - 1 tbsp fresh cilantro, chopped
17 - 1.5 cups basmati rice
18 - 2.5 cups water
19 - 0.5 tsp salt

# How To Make It:

01 - Combine the beef cubes with yogurt, salt, and turmeric in a bowl. Mix thoroughly to coat all pieces, cover, and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor penetration.
02 - Rinse the basmati rice under cold running water until the water runs clear. Drain and set aside.
03 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add finely chopped onions and cook for 8 to 10 minutes, stirring occasionally, until golden brown and caramelized.
04 - Add minced garlic, grated ginger, and sliced green chilies to the pot. Sauté for 1 to 2 minutes until fragrant, stirring constantly to prevent burning.
05 - Stir in ground cumin, coriander, chili powder, and garam masala. Cook for 1 minute, stirring constantly, to toast the spices and release their essential oils.
06 - Add the marinated beef to the pot, reserving any excess marinade. Brown the beef on all sides for 4 to 5 minutes to develop depth of flavor.
07 - Pour in chopped tomatoes and beef stock. Bring to a simmer, then reduce heat to low. Cover and cook for 1 to 1.5 hours, stirring occasionally, until beef is fork-tender and sauce has thickened to desired consistency.
08 - While curry simmers, bring water and salt to a boil in a medium saucepan. Add rinsed rice, stir once, cover, reduce heat to low, and cook for 12 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.
09 - Taste the curry and adjust salt or spice level as needed. Stir in chopped fresh cilantro just before serving.
10 - Spoon hot beef curry over steamed basmati rice. Serve immediately while hot.

# Expert Tips:

01 -
  • The yogurt marinade makes the beef impossibly tender, like it's been braising for twice the time
  • The house fills with such incredible aromas that neighbors will knock pretending they just happened to be passing by
  • Leftovers develop this magical depth that makes you excited for lunch the next day
02 -
  • Don't rush the onion caramelization step, that sweetness is what balances the heat
  • The yogurt might look curdled when you first add the beef, but it will smooth out as it cooks
  • If the sauce reduces too much before the beef is tender, add a splash more water
03 -
  • Cut your beef into slightly larger cubes than you think you need, they shrink as they cook
  • Toast your spices in a dry pan before grinding them for even more intensity

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