clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Indian Beef Curry

Indian Beef Curry

  • Author: Annika Ek
  • Prep Time: 30
  • Cook Time: 1.5
  • Total Time: 2 hrs
  • Yield: 6 servings 1x


  • 3” | 8 cm tamarind pulp
  • 1” | 2.5 cm fresh ginger
  • 3 garlic cloves
  • 2 yellow onions
  • 22.5 lbs | 1 kg braising beef ex. round or chuck
  • 3 tbsp avocado oil, divided
  • 3040 fresh curry leaves
  • 1 tbsp garam masala
  • 1 tsp turmeric powder
  • 1 small green chilli pepper (veins and seeds removed, sliced) OR 1/4 tsp chilli flakes
  • 1.5 cups filtered water
  • 2 tsp salt, divided
  • black pepper, freshly ground
  • fresh coriander for garnish


  1. Pour 3/4 cup hot water over tamarind pulp in a small bowl and set aside.
  2. Mince garlic cloves and set aside. Peel and grate ginger and set aside in same bowl as garlic.
  3. Chop onions medium fine and set aside.
  4. Cube beef into 3/4” | 2 cm pieces and pat dry with paper towel, season with 1 tsp salt and black pepper.
  5. In a large heavy bottomed pot, such as a dutch oven, heat 1 tbsp avocado oil (or ghee) over medium heat and brown beef in two batches. Transfer to a plate and set aside. Repeat for remaining beef, adding another tbsp avocado oil and/or ghee between batches.
  6. Add another tbsp of avocado oil (or ghee) and heat on medium high, add onions and curry leaves. Cook while stirring occasionally for 2-3 minutes, until the leaves begin to wilt and onions begin to soften.
  7. Add garlic and ginger, stir and cook for 1 minute. Add garam masala, turmeric and chilli, stir and cook for 1 minute.
  8. Return beef to the pot, stir to combine. Add 1.5 cups of water and bring to a boil. Reduce heat, cover and let simmer for approx. 1.5 hours. Stir occasionally and add more water if needed. Cook until the meat is fork tender.
  9. Add 1 tsp sea salt and black pepper. Squeeze the tamarind pulp and strain the dark tamarind water in to a small bowl and add to the curry. Taste and adjust seasoning as needed. Finish with a handful of fresh coriander coarsely chopped before serving.


Serve with Spiced Basmati Rice.

  • Category: dinner
  • Method: braising
  • Cuisine: Indian
Disclaimer: The information provided on this website is for informational purposes only. It is not intended as a substitute for advice from a physician or other health care professional.