Description
Tangy, spicy, and richly spiced — this classic Indian curry is loaded with tender beef, bold flavors, and a kick of heat that’s perfect with rice or naan!
Ingredients
1.5 lbs beef chuck, cut into cubes
1 cup vinegar (white or apple cider)
3 cloves garlic, minced
1-inch piece of ginger, grated
2–3 green chilies, slit (adjust to taste)
1 medium onion, sliced
2 medium potatoes, peeled and cubed
2 tbsp vegetable oil
1 tsp mustard seeds
1 dried red chili (optional)
1 tsp cumin seeds
1 tsp turmeric
1 tsp paprika or Kashmiri chili powder
1 tsp ground cinnamon
1 tsp ground cloves
Salt to taste
Fresh cilantro, for garnish
Instructions
In a bowl, mix vinegar, garlic, ginger, green chilies, turmeric, salt, and half the onion. Add beef cubes and marinate for at least 1 hour (or overnight in the fridge).
Heat oil in a large pot or Dutch oven. Add mustard seeds and let them pop.
Add remaining onion, cumin seeds, dried chili (if using), paprika, cinnamon, and cloves. Sauté until fragrant.
Add the marinated beef with its juices. Cook for 5–7 minutes, stirring occasionally.
Pour in enough water to cover the beef (about 1–2 cups). Cover and simmer on low heat for 1.5 hours or until beef is tender.
Stir in potatoes and cook for another 15–20 minutes until potatoes are soft and the curry has thickened.
Garnish with fresh cilantro and serve hot with steamed rice or warm naan.
- Prep Time: 20 mins
- Cook Time: 2 hrs
Nutrition
- Serving Size: 6
- Calories: 320
- Fat: 10g
- Carbohydrates: 12g
- Protein: 38g