Dry Beef Curry

Dry Beef Curry

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This is a very basic and easy-to-make dish. If you wish it to be less pungent, seed the chillis before cooking them. Serve with plain rice and a selection of raitas, sambals and chutney.
Servings: 6
Calories: 477


  • 2 floz Vegetable oil
  • 2 Green chillis chopped
  • 2 Medium onions chopped
  • 2 lb Stewing or chuck steak cubed
  • 1/2 tsp Salt
  • 2 Tomatoes blanched, peeled and chopped
  • 1 tsp Turmeric
  • 1 tsp Ground cumin
  • 2 tsp Ground coriander
  • 1 1/2 tsp Garam masala
  • 10 floz Yogurt
  • 1 Tbs Chopped coriander leaves


  • Heat the oil in a saucepan. Add the chillis and fry for 1 minute.
  • Stir in the onions and fry until they are golden brown.
  • Add the beef cubes and salt. Fry for 10 to 15 minutes, or until they are deeply browned all over.
  • Stir in the tomatoes and cook for 10 minutes, or until most of the liquid has evaporated.
  • Combine the turmeric, cumin, coriander and 1 teaspoon of the garam masala. Beat in the yogurt. Stir this mixture into the mixture in the pan, reduce the heat to low and half-cover. Simmer for 1 1/2 hours.
  • Remove the lid from the pan and simmer the curry for a further 30 minutes, or until the liquid has evaporated leaving the meat covered in a thick gravy. If the curry becomes too dry too quickly, cover and continue cooking.
  • Transfer the mixture to a warmed serving dish and sprinkle over the remaining garam masala and the coriander leaves.
  • Serve at once.
Calories: 477 kcal
Carbohydrates: 9 g
Protein: 31 g
Fat: 35g
Saturated Fat: 13 g
Trans Fat: 2 g
Cholesterol: 109 mg
Sodium: 374 mg
Potassium: 767 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 422 IU
Vitamin C: 11 mg
Calcium: 102 mg
Iron: 4 mg
Cuisine Indian
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