Description

Here is my take on a slow-cooked Indian-style beef curry. It’s a really delicious family dinner, with lots of spice, tender beef chunks, and a creamy, full-of-bold flavors sauce. I think you’re going to love it! Serve with steamed rice and a sprinkle of freshly chopped coriander.

Ingredients

Scale

2 tbsp olive oil
1.2kg chuck beef cut into 3–4cm chunks
2 onions, sliced
50g unsalted butter
2 tsp mild chili powder
1 tbsp ground coriander
1 tbsp ground tumeric
2 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp black pepper, freshly ground
1/4 tsp ground cinnamon
5 cloves garlic, crushed
2 tsp fresh ginger, grated
400ml coconut milk
400g canned whole tomatoes
2 tbsp tomato paste
100ml beef stock
2 tbsp sour cream

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Instructions

Preheat the oven to 150 degrees celcius.
In a large Dutch oven add 2 tbsp olive oil.
Brown the beef on all sides in small batches, being sure not to overcrowd the pan. Once all the beef has been browned, pop aside.
Add the sliced onions to the pot and saute on low heat for 5 minutes.
Add the butter and melt.
Add the spices to the buttered onions. Mix through and cook off the spices for 1 minute until fragrant. Add the garlic and ginger, and again mix through and cook off for one minute.
Return the browned beef back into the pot along with all their resting juices and coat the meat in the curried onion mix.
Add the coconut milk, canned tomatoes, tomato paste, and beef stock. Stir to combine and bring to a simmer on top of the stove.
Pop on the lid and pop into the preheated oven for 2.5 hours.
Remove the curry from the oven and (optional) stir through 1/4 cup of sour cream.
Serve with steamed rice, naan bread, and some freshly chopped coriander.

Notes

When buying meat to slow cook, I tend to buy a whole chuck roast or chuck steak and cut it up myself. It gives you greater control over the size of your beef chunks and gives you a more consistent dish. If you do buy your meat already cut up, you may need to keep an eye on the cooking time. Smaller pieces will require less time in the oven so adjust accordingly.

I find that 2 tbsp sour cream is the perfect amount for what I’m trying to create. You can always omit completely or add more depending on taste.

Serve with steamed rice and a sprinkle of freshly chopped coriander.

Nutrition

Serving Size:
Calories: 554
Sugar: 6.1 g
Sodium: 332.7 mg
Fat: 36.3 g
Carbohydrates: 16.2 g
Protein: 43.6 g
Cholesterol: 137.5 mg