Ingredients:
– 500g beef, cubed
– 2 tbsp vegetable oil
– 1 large onion, finely diced
– 3 cloves garlic, minced
– 1-inch ginger, grated
– 2 medium tomatoes, chopped
– 1 tbsp tomato paste
– 1 tsp turmeric powder
– 2 tsp coriander powder
– 1 tsp cumin powder
– 1 tsp garam masala
– 1 tsp red chili powder (adjust to taste)
– Salt, to taste
– 1 cup coconut milk
– 1 cup beef broth or water
– Fresh cilantro, chopped (for garnish)
– Lemon wedges (for serving)
Instructions:
1. Marinate the Beef: In a bowl, mix the beef cubes with turmeric, coriander, cumin, and salt. Allow the mixture to marinate for at least 30 minutes to enhance the flavors.
2. Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add the finely diced onion and sauté until golden brown. Incorporate minced garlic and grated ginger, cooking for another minute until fragrant.
3. Cook the Tomatoes: Add the chopped tomatoes and tomato paste to the pot. Cook until the tomatoes soften and the sauce thickens, approximately 5-7 minutes.
4. Add Spices: Stir in the red chili powder, cumin powder, and garam masala. Cook for an additional 2 minutes to allow the spices to bloom and release their aromas.
5. Brown the Beef: Introduce the marinated beef to the pot, searing it on all sides for around 5 minutes until browned.
6. Simmer the Curry: Pour in the coconut milk and beef broth (or water). Bring the mixture to a boil, then lower the heat. Cover and let simmer for 1.5 to 2 hours, or until the beef is tender and flavors meld. Stir occasionally, adding water if it thickens too much.
7. Season to Taste: Check the curry for seasoning, adjusting with more salt or spices as desired.
8. Garnish and Serve: Serve your fiery beef curry hot, adorned with fresh cilantro and accompanied by lemon wedges. This dish pairs beautifully with steamed basmati rice or naan for a delightful meal.
Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 4