Delicious Spicy Beef Curry Recipe (Easy & Family-Friendly)
A slow-braised curry of tender beef, warming spice, and a classic sweet-tangy finish
Ingredients
For the Curry
- 1kg beef chuck or steak, trimmed and cut into 3cm chunks
- 2 onions, peeled and finely chopped
- ¼ cup hot curry powder + curry spice blend of choice, to make ½ cup total
- 2 tbsp mustard seeds
- 1 tbsp minced garlic
- 1 tsp ground turmeric
- 2 cups beef broth, fat-skimmed
- 750g Roma tomatoes cored and chopped
- 2 tbsp fresh (or pickled) jalapeños minced
- 2 tbsp fresh ginger minced
- salt to taste
To Serve
- steamed rice
- 2 bananas thinly sliced
- ½ cup mango chutney
- ½ cup sweetened shredded coconut
Instructions
For the Curry
- Sear the base. Pat the beef dry. In a heavy saucepan, combine beef, onion, and 1 cup water. Bring to a boil, then reduce to a simmer, covered, for 30 minutes.
- Concentrate the flavour. Uncover, raise heat to high, and cook — stirring often — until the liquid evaporates and the beef and onions turn lightly golden, 5–7 minutes. Lift the meat out and set aside.
- Bloom the spices. In the same pan, add the curry powder, mustard seeds, garlic, and turmeric. Toast for about a minute, stirring constantly, until fragrant.
- Build and braise. Pour in the broth, then add the tomatoes, jalapeños, and ginger, scraping up any browned bits from the base of the pan. Return the beef, bring to a boil, then cover and simmer gently for 2–2½ hours (or 30 minutes in a pressure cooker) until the beef is fork-tender. Season with salt to taste.
To Serve
- Plate with tradition. Spoon the curry over steamed rice and top each bowl with sliced banana, a spoonful of chutney, and a scatter of shredded coconut.
