Beef and Potato Curry
Hearty Slow-Simmered Beef and Potato Curry with Aromatic Indian Spices
Ingredients:
2 lbs (900g) lean beef chuck, cut into bite-sized cubes
2 tablespoons vegetable oil
1 large onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 medium potatoes, peeled and cubed
2 tablespoons mild curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon smoked paprika
¼ teaspoon chili flakes (optional)
2 tablespoons tomato paste
14 oz (400g) chopped tomatoes
2 cups beef stock
1 tablespoon Worcestershire sauce
1 teaspoon garam masala
Salt and freshly ground black pepper, to taste
Fresh cilantro, chopped for garnish
Cooked basmati rice or naan, for serving
Directions:
Heat the oil in a large Dutch oven or deep skillet over medium-high heat.
Brown the beef cubes in batches until nicely seared. Remove and set aside.
Add the onion and cook for 5 minutes until softened.
Stir in the garlic and ginger and cook for 1 minute.
Add the curry powder, cumin, coriander, turmeric, paprika, and chili flakes, stirring until fragrant.
Mix in the tomato paste and cook for another minute.
Pour in the chopped tomatoes, beef stock, and Worcestershire sauce, stirring well.
Return the beef to the pan, cover, and simmer gently for 60 minutes.
Add the cubed potatoes and continue cooking for 25-30 minutes until both the beef and potatoes are tender.
Stir in the garam masala and adjust seasoning with salt and pepper.
Garnish with chopped cilantro and serve hot with fluffy basmati rice or warm naan bread.
Prep Time: 20 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 50 minutes
Kcal: 485 kcal | Servings: 6 servings
Beef and Potato Curry
