Indian Curried Beef Recipes Recipe Cards

AUTHENTIC NADAN BEEF CURRY

Steps:

• Heat coconut oil in a pressure cooker.
• Add the sliced onions and tomato and allow to cook for a minute.
• Stir and saute well till softened, golden and reduced/thickened.
• Add the finely chopped shallots, garlic, ginger, and green chili.
• Sauté well till softened, cooked and reduced as well.
• At this point, add all the spices: coriander, chili powder turmeric, and garam masala. Stir and allow the spices to cook on a low flame. Add curry leaves. Stir till the spices are aromatic.
• Turn off the flame at this point to mix in the fresh coriander leaves and beef. Stir well, tossing to coat the beef well with this masala mixture.
• Also, add rock salt.
• Splash in just a little water to wash off your ladle and moisten the beef.
• Cover and pressure cook on high for the first 2 steam whistles.
• Proceed to turn down the heat to low and cook for another 6 steam whistles.
• Allow to cool, before opening.
• This curry tastes even better if you allow it to rest.

INDIAN BEEF CURRY WITH POTATOES

Steps:

• Combine all Indian Curry Spices in a small mixing bowl and set aside.
• Cut chuck roast into 2-inch square pieces. Season with salt and pepper, and brown them in a Dutch oven with 2 tablespoons of olive oil (sear on two sides for 3-4 minutes). Transfer the meat to a plate and set aside.
• Add the onion, garlic and ginger to the pan and saute for about 4 minutes (add a bit more olive oil if needed). Stir in all of the Indian Curry spices, and allow to cook for one more minute.
• Add 1/2 teaspoon salt, lemon juice, tomato paste, brown sugar, beef stock, carrots, and potatoes. Return the meat to the Dutch oven and bring to a simmer.
• Put the lid on the pot cracked and simmer on low for 1 hour.
• Garnish with cilantro and serve!

BEEF KEEMA CURRY (INDIAN GROUND BEEF)

Steps:

• Gather your ingredients, mix the Spice Mix together if using, and place a small container of water by your stovetop.
• In a skillet over medium heat, heat the oil. Add in the onions and 1/2 teaspoon of salt. Cook until the onion is golden brown, stirring frequently. About 8 to 12 minutes.
• Add the ginger garlic paste and minced green chili. Cook for one minute or until the paste no longer smells raw. Stir frequently and add a bit of water if the mixture is sticking to the bottom of the pan.
• Sprinkle in the ground spices and Kashmiri chili powder. Stir for another minute, adding a tablespoon of water as needed to prevent sticking.
• Add the ground beef and sprinkle with 1/2 tsp of salt. Break it up with the back of a spoon. Cook until the meat is no longer pink, about 8 minutes. Mix the tomato paste with 1/ 4 cup of water and stir into the meat.
• Turn the heat up to high and add the potatoes now if using. When the sauce is boiling, cover and turn the heat to low, or the setting that allows for a gentle simmer.
• Cook for 15 to 20 minutes, or if using potatoes, until they are tender. You are typically looking for a dry curry; simmer for a few more minutes uncovered until the desired consistency. If you are topping rice with the keema or as an Indianish Sloppy Joes, leave some liquid. If stuffing samosa, or topping pizza you will want a fairly dry mixture.
• If using peas: Over low heat stir in fresh or frozen peas and allow them to cook through. This will take just a few minutes.
• Taste for enough acid, heat, and salt. Be sure to season your keema well. I find for my palate that another 1/8 teaspoon of salt and an additional sprinkle of lemon juice does the trick. If your dish tastes flat it needs a tiny bit more of these two ingredients or even a shake of ground red chili.
• Skim any fat that collects on the top if you wish. And if you have time, allow the keema to rest covered, but off the heat, so that the flavors have some time to combine. As with most curries, it will taste even better the next day.
• Garnish the beef keema curry as you wish with the optional ingredients listed above. Serve with a soft bun, flatbread, rice, and a salad. See Storing & Serving Notes above if needed.

KETO CURRY BOWL RECIPE (BEEF CURRY BOWL)

Steps:

• Gently fry the sliced onion in coconut oil until the onion is cooked and clear.
• Add the garlic and curry powder, stir and cook for another minute. Be careful not to allow the garlic to burn.
• Add the ground/minced beef and continue to stir until thoroughly cooked.
• Add the coconut cream and stir.
• Whilst the curried beef is still simmering in the pan, begin to add the chopped spinach one handful at a time. Stir the spinach through the curried beef so it wilts. Repeat until all the spinach is added.
• Serve the keto curry in bowls, and enjoy! Garnish with coconut cream (optional).

BEEF CURRY | BEEF CURRY INSTANT POT RECIPE

Steps:

• Place onion, tomatoes, garlic, and cilantro in a blender jar. Put the tomatoes at the bottom so that they will liquefy first and you won't have to add water.
• Puree until all the vegetables have turned to a smooth mush.
• Add the various spice powders in and whirl it around a bit more.
• Place the beef into a Instant Pot and pour the veggies on top.
• Cook under pressure for 20-30minutes depending on the type of beef you've used. Confession: I used beef chuck short ribs because I wanted to be able to give my doggie the bones. Okay great idea, messy execution. The bones came right off the meat, but then I had to fish them out of the gravy with tongs, then I had to cut off the cartilage, oy veh! Get boneless meat, or prepare for a bit of a mess.
• Okay that's it! Serve over rice or cauli-rice if you're watching carbs. Amazing, authentic tasting curry with no slaving over a hot stove to brown the onions and tomatoes and what not. Yummy!