Indian Beef Curry

Posted by Paula on

Indian Beef Curry

What better way to re-launch our blog than with a guest post from one of our loyal customer, an excellent photographer and one of the best home cooks I know, my brother @itsmariongarcia? Hope you enjoy his version of this yummy, fall-off-the-bone Indian Beef Curry goodness.

So I recently tried an Indian Restaurant, and the food was just amazing. I liked the dish so much, that I wanted to recreate it on my own, and have my own version.

Here's what I did.

For the rice, I cooked it the same way you would but added:

  • 1 stick of Cinnamon
  • 5 Cardamon Pods
  • 1 teaspoon of Turmeric
  • 6 pcs whole Cloves
  • a pinch of salt

While the rice was still in the pot, it smelled so good and pungent that a day after, the house still smelled like Cinnamon.

For the beef Curry, I browned beef short ribs in high heat for 3 minutes. After the meat was browned, I took it from the pot, and added:

  • Turmeric
  • Cumin
  • Garam Masala
  • Yellow Curry Powder
  • Smoked Paprika
  • Cayenne
  • Salt
  • Pepper
  • 8 pieces of Bhut jolokia dried peppers

Heating your dried spices in a pot helps improve the flavors of the spice, and adds another depth to it. After 2 minutes of the spices being in the pot, I then added:

  • One whole onion sliced
  • 4 cloves of garlic
  • One packet of tomato paste
  • One can of Coconut milk

Stir to make the sauce homogeneous, and let it simmer for 15 minutes. After the 15 minutes, put back short ribs into the pot. The meat should be submerged in the sauce.

Put the pot in a preheated oven for 4 hours.

After the 4 hours, enjoy the most decadent Indian meal you will ever have in your life. The rice would would have a hint of lemon, cinnamon, and turmeric when you taste and smell it.

A spoonful of the curry sauce will satiate a Nigerian village, and the meat will fall of the bones just by looking at it.


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