Homemade Beef Curry
- 1.5 (700g) beef, cut into bite-sized pieces
- 2 large onions, finely chopped
- 3 ripe tomatoes, pureed
- 4 garlic, minced
- 1 piece of fresh ginger, grated
- 2 green chilies, slit (adjust to taste)
- 2 bay leaves
- 4 whole cloves
- 4 whole green cardamom pods
- 1 cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 2 ground coriander
- 2 cumin powder
- 1 teaspoon red chili powder (adjust to spice preference)
- ½ teaspoons ground black pepper
- ½ cups plain yogurt
- ¼ cups cooking oil
- Salt to taste
- Fresh cilantro leaves, chopped (for garnish)
In a bowl, mix the yogurt, ground turmeric, ground coriander, cumin powder, red chili powder, minced garlic, grated ginger, and a pinch of salt.
Add the beef pieces to the marinade, ensuring they're well coated. Cover and refrigerate for at least 1 hour, or ideally overnight, for the flavors to infuse.
In a heavy-bottomed pot or a deep skillet, heat the cooking oil over medium-high heat.
Add the marinated beef and sear until it's browned on all sides. Remove the beef from the pot and set it aside.
In the same pot, add the cumin seeds, bay leaves, whole cloves, green cardamom pods, and cinnamon stick.
Allow the spices to sizzle for a minute until they release their aroma.
Add the finely chopped onions and sauté until they turn golden brown.
Introduce the pureed tomatoes to the pot, stirring well. Cook until the oil starts to separate from the tomato mixture.
Add ground black pepper and cumin powder to the tomato mixture, stirring to combine.
Gently return the seared beef to the pot, ensuring each piece is coated with the tomato and spice mixture.
Reduce the heat to low, cover the pot, and let the beef simmer for about 1.5 to 2 hours, or until the beef becomes tender. Stir occasionally to prevent sticking.
Adjust the seasoning with salt and additional red chili powder if desired.
Garnish your beef curry with chopped cilantro leaves for a burst of freshness and color.