Best 2 Spicy Indian Beef Curry Recipes

Seeking a culinary journey that awakens the senses and ignites the passion for bold flavors? Look no further! In this guide, we'll lead you on a voyage to discover the secrets of creating an exquisite and spicy Indian beef curry, a dish that seamlessly blends the richness of spices with the tender succulence of beef. We'll explore an array of authentic recipes, each promising a unique and tantalizing experience that will leave you captivated. Get ready to embark on a flavorful adventure as we delve into the art of creating a spicy Indian beef curry that is sure to tantalize your taste buds and leave you craving for more.

Here are our top 2 tried and tested recipes!

SPICY INDIAN BEEF CURRY

Spicy Indian Beef Curry image

Here is another one of my favourite curry dishes. This dish will make your taste buds stand to attention with the mixture of fragrant herbs and spices. You'll come to realise how easy it is to make such a flavourful curry dish. Enjoy

Provided by Chef Punchin

Categories Curries

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 21

Ingredients

2 kg good quality lean rump steak, cut into cubes
sea salt & freshly ground black pepper
4 teaspoons garam masala
4 tablespoons natural yoghurt
4 -5 tablespoons light olive oil
4 large sweet onions, peeled and finely chopped
4 garlic cloves, peeled and grated
5 cm knob fresh gingerroot, peeled and grated
4 tablespoons tomato puree
2 tablespoons caster sugar
2 (400 g) cans chopped tomatoes
800 ml beef stock
handful coriander, leaves separated, stalks finely chopped
6 -8 cardamom pods
15 -20 curry leaves
6 long chilies, finely chopped
4 teaspoons cumin seeds
4 teaspoons coriander seeds
1 teaspoon fennel seed
1 teaspoon fenugreek seeds
4 teaspoons mild curry powder

Steps:

1.Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry.
2. For the spice mix, toast the cumin, coriander, fennel and fenugreek seeds in a dry pan, tossing over high heat for a few minutes until fragrant. Tip into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and mix well.
3.Heat a thin film of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chilli, ginger and a little seasoning. Add the sugar to help caramelise the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.
4.Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 mins or until the beef is tender.
5.To serve, ladle the curry into warm bowls and scatter over the coriander leaves. Accompany with a steaming bowl of basmati rice.

WEST INDIAN SPICY BEEF CURRY

West Indian Spicy Beef Curry image

From Food and Drink Magazine Autumn 2006. An unusual curry for the curry aficionado. West Indian Curry is slightly different-the mix of spices is a little sweeter with more cinnamon, anise and turmeric in it and there is no chili. You can add the lethally hot Scotch bonnet chilies into this or use hot sauce to spike it up afterwards. You can purchase West Indian curry powder, if desired. You can also turn this into an Indian curry by using Indian curry powder or paste. This is an interesting method to make this dish. You actually just reheat the meat in the curry mixture when needed, making it perfect for elegant entertaining. West Indian sweet potato is called boniato and it is drier than our sweet potatoes. If it is not available, use sweet potato.

Provided by mell_2

Categories Curries

Time 55m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons coriander seeds
1 1/2 teaspoons anise or 1 1/2 teaspoons fennel seeds
1/2 teaspoon black mustard seeds (optional)
1/2 teaspoon cumin seed
1/2 teaspoon jamaican allspice
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
2 tablespoons vegetable oil
2 lbs beef sirloin (5-cm) or 2 lbs tenderloin, cut into 2-inch (5-cm)
salt
1 cup chopped onion
1/2 red pepper, diced
1/2 yellow pepper, diced
1 small white west indian sweet potato, peeled, cut into 1-inch (2.5-cm)
1 cup chopped tomatoes, fresh or 1 cup canned tomato
2 cups beef stock or 2 cups chicken stock
2 tablespoons lime juice
1/4 cup chopped fresh coriander

Steps:

Place coriander, anise or fennel, black mustard seeds, cumin seeds and Jamaican allspice in a dry skillet over medium heat. Stir seeds together until mixture smells fragrant. Remove from heat and grind in a spice grinder. Stir in turmeric and cinnamon.
Dredge meat with 1 tbsp (15 mL) curry mixture, reserving remainder. Season with salt.
Heat oil in a sauté pan or deep skillet over high heat. Add meat in batches and sear until well browned on all sides, about 4 minutes. Remove from skillet and reserve. The meat should be rare.
Add more oil to skillet, if needed, reduce heat to medium and add onion, red and yellow peppers, sweet potato and 1 tbsp (15 mL) spice mixture (there may be some left over). Sauté until onions are softened. Add tomatoes and stock. Bring to boil, reduce heat and simmer for 20 minutes or until sauce is thickened and sweet potato is cooked. Stir in lime juice.
When ready to serve, reheat sauce and add meat. Simmer together for 5 to 8 minutes or until meat is hot and a little more cooked. Sprinkle with coriander just before serving.

Nutrition Facts : Calories 442, Fat 29.8, SaturatedFat 10.5, Cholesterol 101.3, Sodium 357.4, Carbohydrate 12.1, Fiber 2.8, Sugar 3.4, Protein 31.2

Tips:

Use a good quality beef for the curry, such as chuck roast or brisket. This will ensure that the meat is tender and flavorful.
Don't be afraid to use a variety of spices in your curry. This will give it a complex and flavorful taste.
If you don't have any garam masala on hand, you can make your own by combining ground cumin, coriander, cardamom, and black pepper.
Be sure to cook the curry for long enough so that the flavors have time to develop. This will typically take at least 30 minutes, but you can cook it for longer if you want a more intense flavor.
Serve the curry with rice, naan, or roti.

Conclusion:

Spicy Indian beef curry is a delicious and flavorful dish that is easy to make at home. By following these tips, you can create a curry that is sure to impress your family and friends.