Beef is the most sought-after meat all around the world and If you love spicy food, this Indian beef curry recipe is going to blow smoke out of your ears. Though Beef in India is a big “NO-NO”, a very controversial topic, in fact, My grandparents, parents and my generation had the privilege to eat this wonderful meat and If anyone lives outside India they still do. Though beef can be had in different ways ‘Rare, Medium-Rare or Well done, we Mangaloreans usually like it Well done.

In India, spicy food is very common and it is said, If you can handle the spice in India you can manage anywhere. Yes, it is true, we Indians love to eat spicy food. As if this was not enough, we have levels of spiciness and we want to eat the highest level of spiciness as if it were a competition.

The Memory behind this Indian Beef Curry Recipe

When I was young, my grandmom would make the spiciest curry there was and the aroma of the spices still lingers in my head. She would love how we kids would come to her place to devour this amazing dish. Our parents always told us stories of how beef curry was a festive food when they were young and the fight for it was real among their siblings. Hot, Spicy curry, served with rice, potatoes and carrots being the tastiest little surprise in that gravy.

My grandmom’s beef curry is a recipe, your family and loved ones are sure to enjoy. This recipe is for people who love spicy food or someone who just needs a little kick in life. Hope you enjoy every bit of this traditional Mangalorean dish. Do let me know, how it turned out to be. Happy Cooking!!

Warning: This dish is not for someone who can’t handle spice even a bit. reduce chillies to make a milder version of the dish.

Indian Beef Curry Recipe

Recipe by Melissa DsaCourse: Main, DinnerCuisine: Indian
Servings

5

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • Dry Ingredients

  • 1 ½ Tbsp. Coriander

  • ½ tsp mustard

  • ½ tsp Jeera

  • 6 Cloves

  • 2 Cinnamon sticks

  • ½ tsp Pepper Corns (20)

  • Kashmiri Chilly- 6 chillies (OR) 1 ½ tbsp powder

  • ½ tsp Haldi Powder

  • 1/4 tsp saumf (Fennel Seeds)

  • Wet ingredients

  • 1 Kg Beef

  • 5- 7 Cloves Garlic

  • 2 Big Onion

  • 4 green chilly

  • 1-inch Ginger

  • 1 Tbsp Vinegar

  • Salt to taste

  • Others

  • Salt to taste

  • Potatoes and carrots

Directions

  • Wash the beef thoroughly and keep it aside to drain out excess water.
  • Chop the cloves, onion, chillies, and ginger finely. These are to be added when boiling the meat to allow the flavour to seep into the meat.
  • Roast all the dry ingredients on a low flame, first adding the coriander seeds as they take longer to roast followed by all the other spices. Roast till you smell all the flavours oozing out of the pan.
  • Shift the roasted spices into a plate and let it cool before moving on to grind them. These roasted spices constitute the masala for the meat and hence, it is essential to carefully roast them.
  • For the masala, it is vital to use a Jar with 2- blades.  Shift the cooled spices into the Jar and grind till finely powdered. Do not allow the masala to heat up in the jar while smoothing, this helps the spice retain its flavour.
  • Add all the wet ingredients to a cooker and chopped meat. Give it a good mix and close the lid. Let it cook on high flame, after the first whistle, lower the flame and let it cook for 20 minutes. Once you turn off the flame, let the meat simmer in the steam for a while and do not open the lid until all the steam clears.
  • (OPTIONAL STEP) you can add potatoes and carrots to mild the spiciness. Adding veggies can be healthy and a good option to get your family to eat them.
  • Open the Lid and check if the meat is cooked and tender enough. Add in the ground spices and give it a good stir.
  • Add in minimal water and do not forget to retain a thick consistency. Boil the curry till the rawness of the masala/ spices goes away. Add in the veggies while boiling. Keep mixing every now and then.
  • Add in the required salt as per your taste and mix thoroughly.
  • Serve hot with upams, rice, idlis or dosas.