This Indian beef curry recipe is a great way to make soft tender meat that falls off the bones. Whether you cook on the stovetop or in a slow cooker you will be greeted with the aromas of Indian spices and the freshness of herbs. A simple and easy recipe you will love making over and over again
Trim off excess fat from the meat. Using a sharp chef's knife and sturdy cutting board cut the beef into large bite-size cubes and set aside.
Chop onions fairly thin. Grate and mince the ginger and garlic.
In a pan or Dutch oven pot over medium heat saute onions in oil for about 5 to 7 minutes until lightly golden.
Add the ginger and garlic - saute another minute.
Then add in the bay leaves, curry powder, cayenne, paprika, and garam masala with 2 tbsp of water.Tip - the water prevents the spices from burning. But, do not add too much we still need them to cook and become aromatic
Once you can smell the wonderful spices - add the yogurt, lemon juice, and meat. Season with salt and pepper - make sure everything is well combined
Bring to a boil over medium heat.
Continue on the stovetop
Then, lower the heat to a simmer and cook on low for 1 to 1 ½ hours stirring occasionally. Add ¼ to ½ cup water if necessary to prevent it from sticking at the bottom.Tip - Depending on the cut of meat you use, it will take between 1 to 2 hours. For example, brisket takes me almost 2 hours, stew meat makes just 1 ½ hour or less
When cook to fork-tender, adjust gravy by adding a bit more water depending on how you going to serve it.Tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
Slow Cooker Beef Curry Recipe
Alternatively, transfer to a slow cooker or crockpot, and cook until the meat is fork-tenderTip- You can cook for 6 to 8 hours on low or for 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy and fork-tender
When done, sprinkle chopped fresh cilantro or parsley and give it one good stir.