Fragrant Beef Curry
4 servings
35 minutes
Aromatic beef curry is a dish inspired by the rich tradition of East Indian cuisine. It combines tender pieces of beef infused with rich spices like coriander, cumin, and cardamom, creating a harmonious and deep flavor. During cooking, the meat simmers in a fragrant curry paste enriched with ginger, garlic, and onion, giving the dish a rich and slightly spicy note. The addition of tomatoes and yogurt makes the sauce's texture velvety and its taste balanced. This dish pairs excellently with airy basmati rice that absorbs the vibrant aroma of spices. Aromatic beef curry is an ideal choice for lovers of rich, spicy, and warming dishes that reveal India's culture and culinary heritage.
1
In a small skillet, place cumin, coriander, cardamom, and pepper. Lightly roast over medium heat until fragrant. Cool down. Transfer to a mortar and grind.
- Caraway seeds: 2 tablespoons
- Coriander seeds: 2 tablespoons
- Green cardamom pods: 3 pieces
- White peppercorns: 2 teaspoons
2
In a blender, add the spices, ginger, minced garlic, finely chopped onion, chopped chili, and half of the coriander leaves. Blend everything into a paste.
- Grated ginger: 2 teaspoons
- Garlic: 4 cloves
- Red onion: 2 heads
- Red chili pepper: 4 pieces
- Cilantro (coriander leaves): 0.8 glass
3
Heat 2 tablespoons of oil in a pan and fry the diced beef over medium heat until browned. Transfer to a plate.
- Olive oil: 3 tablespoons
- Beef: 1 kg
4
In the same pan, heat the remaining oil and add the curry paste from the blender. Cook, stirring constantly, for 3 minutes until the characteristic smell appears.
- Olive oil: 3 tablespoons
5
Return the beef to the skillet and add tomatoes, tomato paste, and broth. Reduce the heat to low, mix well, cover, and simmer, stirring occasionally, for 1 hour.
- Beef: 1 kg
- Canned tomatoes: 400 g
- Tomato paste: 2 tablespoons
- Beef stock: 300 ml
6
Remove the lid, stir, and simmer for another 30 minutes until the meat is tender and the sauce has reduced by half. Add salt.
- Yoghurt: 200 g
- Basmati rice: to taste
7
Before serving, add yogurt and the remaining coriander. Serve with boiled rice.
- Yoghurt: 200 g
- Cilantro (coriander leaves): 0.8 glass
