Ingredients
Scale
- 700g beef chuck or stewing beef, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 2 tablespoons tomato paste
- 400g crushed tomatoes
- 1 cup beef broth
- 1 tablespoon soy sauce
Instructions
- Heat vegetable oil in a large pot over medium-high heat. Add beef pieces and brown on all sides. Remove and set aside.
- In the same pot, add chopped onion and cook until softened, about 5 minutes. Add garlic and ginger, cook for 1 minute.
- Stir in curry powder, paprika, cumin, coriander, chili powder, and turmeric. Cook for 1 minute until fragrant.
- Add tomato paste and stir well, cooking for another minute.
- Return the beef to the pot. Add crushed tomatoes, beef broth, and soy sauce. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours, until beef is tender. Stir occasionally.
- Adjust seasoning if needed. Serve hot over fluffy steamed rice.
Notes
For extra heat, add fresh chopped chili or cayenne pepper. The curry tastes even better when made a day ahead.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 580
- Sugar: 8g
- Fat: 32g
- Carbohydrates: 22g
- Protein: 48g