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{{#seo:
|title=Indian beef curry recipe
|titlemode=replace
|keywords=#ginger #beefcurry #coconutblock #onions #spices #curryleaves #grated #tomatoes #fry #chilli #julienned
|hashtagrev=032020
|description=Another tasty curry from my early Indian cookery courses. You can vary the flavours to suit your taste, but this recipe is a good starting point
}}
Another tasty curry from my early Indian cookery courses.

You can vary the flavours to suit your taste, but this recipe is a good starting point.
{{recipesummary
|TotalCalories = 2474
|PortionCalories = 618
|DatePublished=3rd November 2012
|Author=Chef
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 1 hour 10 minutes
|PrepTime = 10 minutes
|CookTime = 1 hour
|Image = [[Image:Beef curry recipe.jpg|middle|none|alt=Electus]]

}}
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=====Best recipe review=====

''Nice aroma''

5/5 

Very authentic tasting

 [[User:TheJudge|The Judge]] 
</tr></td>
</table>

{{RecipeIngredients
| 675 g (1.5 lb) of [[Braising steak]], cut into thin strips
| 2 teaspoons [[Coriander seeds|coriander seeds]]
| 1 teaspoon [[Turmeric powder|turmeric powder]]
| ½ teaspoon [[Chili powder|chili powder]]
| ½ teaspoon [[Fenugreek seeds|fenugreek seeds]]
| 1 teaspoon [[Cumin seeds|cumin seeds]]
| ½ teaspoon [[Peppercorns|peppercorns]]
| 4 [[Cloves garlic, peeled and crushed|cloves garlic, peeled and crushed]]
| 2.5 cm (1") peeled [[Ginger|ginger]], ½ [[Grated|grated]], ½ [[Julienned|julienned]] (cut into very thin strips)
| 6 [[Curry leaves|curry leaves]]
| 50g slice of [[Coconut block|coconut block]]
| 2 large [[Onions|onions]], peeled and slices
| 1 can of [[Tomatoes|tomatoes]] or equivalent amount of fresh tomatoes
| 1 green [[Chilli|chilli]], chopped finely
| 1 tablespoon [[Malt vinegar|malt vinegar]]
| 2 tablespoons [[Ghee|ghee]], [[Oil|oil]] or [[Butter|butter]]

}}

===[[Mise en place]]===
* Grind all of the whole [[Spices|spices]], except for the [[Curry leaves|curry leaves]], to a powder in a [[Coffee grinder|coffee grinder]] or [[Pestle and mortar|pestle and mortar]].

===Method===

{{RecipeMethod
| Add the [[Oil|oil]] to a heavy [[Frying pan|frying pan]] or [[Wok|wok]], [[Brown|brown]] the [[Meat|meat]] quickly over a high heat, remove and reserve.
| [[Fry]] the [[Onions|onions]], [[Garlic|garlic]] and [[Grated|grated]] [[Ginger|ginger]] until the onions are sort, about 8 minutes.
| Add the [[Ground|ground]] [[Spices|spices]] and [[Fry|fry]] for a minute more.
| Stir in the [[Tomatoes|tomatoes]], [[Vinegar|vinegar]] and [[Julienned|julienned]] [[Ginger|ginger]] and mix well.
| Cover and cook until the [[Meat|meat]] is tender, about 30 to 40 minutes. If the [[Meat|meat]] is still tough, add ½ a cup of [[Boiling|boiling]] water and continue cooking for 20 minutes.
| Remove the cover, add the [[Coconut block|coconut block]], green [[Chilli|chilli]] mix well and cook until the [[Coconut|coconut]] is dissolved.
}}
===Serving suggestions===
Serve with [[Plain boiled rice|plain boiled rice]]
===Variations===
Add cubed [[Potatoes|potatoes]] and a little extra liquid at the start.

If you don't have curry leaves, just use a couple of bay leaves.
{{RecipeLine}}
{{Template:PeelingGinger}}
[[Category:Recipes]]
[[Category:Chilli pepper recipes]]
[[Category:Beef recipes]]
[[Category:Indian recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Spicy recipes]]
[[Category:Pan fried]][[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/ginger|#ginger]] [[Special:Search/beefcurry|#beefcurry]] [[Special:Search/coconutblock|#coconutblock]] [[Special:Search/onions|#onions]] [[Special:Search/spices|#spices]] [[Special:Search/curryleaves|#curryleaves]] [[Special:Search/grated|#grated]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/fry|#fry]] [[Special:Search/chilli|#chilli]] [[Special:Search/julienned|#julienned]]
</code>

Beef curry - Revision history

Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"