Description
This slow-braised beef curry is rich and aromatic, cooked in coconut milk with a blend of spices, served over fragrant jasmine rice.
Ingredients
Scale
- 2 lbs beef chuck, cut into 2-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 cinnamon stick
- 2 bay leaves
- 1 can (14 oz) coconut milk
- 1 cup beef broth
- 1 tablespoon brown sugar
- Salt and pepper to taste
- For the fragrant rice:
- 1 cup jasmine rice
- 1 1/2 cups water
- 1/4 teaspoon salt
- 1 cinnamon stick
- 2 cardamom pods, crushed
Instructions
- Season beef cubes generously with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 4-5 minutes per side. Remove and set aside.
- Reduce heat to medium. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
- Stir in curry powder, turmeric, cumin, cinnamon stick, and bay leaves; cook for 1 minute until fragrant.
- Return beef to the pot. Add coconut milk, beef broth, and brown sugar. Bring to a simmer.
- Cover and transfer to a preheated oven at 325°F (160°C). Braise for 1.5 to 2 hours until beef is fork-tender.
- While beef cooks, prepare fragrant rice: Rinse jasmine rice under cold water until water runs clear.
- In a saucepan, combine rice, water, salt, cinnamon stick, and cardamom pods. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and discard whole spices.
- Once beef is tender, remove from oven. Taste and adjust seasoning. Discard cinnamon stick and bay leaves.
- Serve the curry over the fragrant rice, garnished with fresh cilantro if desired.
Notes
For best results, marinate the beef cubes in curry powder and garlic overnight in the refrigerator. The curry can be made a day ahead and reheated gently; flavors deepen over time.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 550 kcal
- Sugar: 5 g
- Fat: 30 g
- Carbohydrates: 45 g
- Protein: 35 g