Spicy Beef Curry with Chutney and Coconut. Image credit: Hangry.Recipes
Fill your home with the heady aromatic mix of a hearty beef curry cooking to perfection. This fork-tender beef curry recipe contains the wholesome goodness of warming spices, jalapeno chillies, Roma tomatoes and a sweet chutney touch. Ladled over a bed of steaming rice, it will definitely hit the spot when the skies turn grey!
The sauce has a lovely mild Indian flavour. However, feel free to tweak this warm and comforting dish to suit your taste by simply adding a bit more or less of the spices and chilli.
Time for tenderness
Unlike chicken, this beef curry takes longer to cook as beef can be a tough and chewy meat. But if you want melt-in-your-mouth tender beef, this can only be achieved by cooking it slowly on the stove top. Well worth the time and effort!
Sides to spruce upyour beef curry
Put banana, chutney, coconut, and even cucumber yoghurt sauce in separate small bowls alongside the plates of steaming beef curry and rice. For variation on the curry and rice theme, some warm naan bread to mop up the sauce, works a charm.
It tastes even better when allowed to rest, so if there are any leftovers the next day, reheat and enjoy!
Dinner favourite: The sweet and spicy flavours of this fragrant beef curry features wonderful warming spices and a hint of chilli.
Course Main Course
Cuisine Global
Keyword Beef
Prep Time 15 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours15 minutesminutes
Servings 6
Author Irene Muller
Ingredients
1kgtrimmed beef, steak, or chuck
2onions, peeled and chopped
¼Hot curry powder. Fill up to 1/2 with other curry spice mix of your choice.
2tbspmustard seeds
1tbspminced garlic
1tspground dried turmeric
2cupsfat-skimmed beef broth
750gRoma tomatoes, rinsed, cored, and chopped
2tbspminced fresh jalapeños (Pickled will be fine)
2tbspminced fresh ginger
2bananas (peeled and thinly sliced)
½cupchutney
½cupsweetened shredded dried coconut
Cooked rice
Salt to taste
Instructions
Pat the beef dry and cut into cubes. Combine beef, onions and one cup of water in a large saucepan.
Cover and bring to a boil over high heat, reduce heat and simmer for 30 minutes.
Uncover, turn heat to high, and stir often until liquid evaporates and meat and onions are lightly browned for about five to seven minutes. Remove the meat and set aside.
Add the curry powder, mustard seed, garlic and turmeric to pan. Stir until spices are more fragrant for about one minute.
Add the broth, tomatoes, chillies and ginger. Sauté and scrape any browned bits.
Return the meat to the pan, bring to a boil, and cover. Reduce heat and simmer until meat is very tender for about two to two-and-a-half hours or in a pressure cooker for about 30 minutes or until tender.
Serve with cooked rice, bananas, chutney, and coconut.
Irene Muller is a Mother of 5 and a Grandmother of 8 who loves nothing more than cooking great food for everyone. She writes recipes for several publications and really loves that people can try and enjoy her cooking.
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