This Indian Beef Curry is easy to make with realtively few ingredients. It is mildly spiced with a citrus tang deliverd by he tamrind. Make this curry for a dinner party, as part of buffet of indian dishes, or batch cook for easy weeknight meals.
Use Braising Beef for this Curry
When making this dish it is important to choose the right kind of beef. First, if possible use organic and grassfed beef since it has a healthier nutrient profile, and comes without pesticide residue and remnants of GMO feed.
Braising cuts works well for this dish. These are the kinds of roasts that need to cook in liquid for to become silky and tender. The good thing is that these cuts are economical and incudes round roast and chuck roast. So, here you have a tasty recipe for some of the roasts you get if you subscribe to a CSA share from a local beef farmer. 🙂
Curry leaves has nothing to do with the curry spice, instead it is a herb that is common in indian cooking. The leaves look a little like bay leaves but are not used in the same way, curry leaves can be eaten and are used in much larger quantity. Fresh curry leaves are glossy and bright green, resembling citrus leaves, and they are infact part of the same botanical family as citrus. Curry leaves have a unique aromatic flavour with a trace of citrus.
If possible it is best to use fresh curry leaves in your curry and they are often available in Indian or global grocery stores. If you can’t find fresh curry leaves, you should be able to find dried curry leaves online.
Garam Masal is a mild indian spice mix that add to the complexity of the flavours. It is easy to make your own spice mixes with the bonus that you know exactly what is in them, this is especially important if you have food sensitivities and want to make sure gluten has made its way into your spice mix. I have a recipe for Garam Masala here.