Coconut Beef Curry

March 01, 2015 • Posted in: curry, Indian, coconut, Beef, Slow Cooked, delicious. magazine

From delicious.' "Love to Eat", this is a really easy curry that absolutely sings with the curry leaves. If you can't find Kashmiri chilli powder (welcome to the club!), substitute 3 parts paprika with 1 part cayenne. Serve with greek yogurt, rice and a refreshing side.


  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • 2 tbs grated ginger
  • 2 long red chillies, chopped
  • 1 stalk lemongrass (inner core only), chopped
  • 1/4 cup ghee (or sunflower oil)
  • 1.5 kg chuck steak, trimmed, cut into 3cm pieces
  • 12 curry leaves
  • 2 tbs ground cumin
  • 2 tsp Kashmiri chilli powder
  • 2 tbs ground coriander
  • 2 tsp ground turmeric
  • 400 mL coconut milk
  • 1 1/2 cups beef stock
  • 2 cinnamon quills
  • 1tbs tamarind paste
  • 1 tbs brown sugar


  1. Preheat oven to 160ºC.
  2. Combine onions, garlic, ginger, chillies and lemongrass in a food processor and pulse to a coarse paste.
  3. Heat 1 tbs ghee in a casserole or large overproof saucepan over medium-high heat. Cook beef, in batches, turning, until browned. Set aside.
  4. Add remaining 2 tbs ghee to casserole and cook the onion mixture with the curry leaves, cumin, chilli powder, coriander and turmeric, stirring, for 1-2 minutes or until fragrant. Return beef to casserole, then add coconut milk, stock, cinnamon, tamarind and sugar, and stir to combine.
  5. Bring to the boil, then cover and transfer to the oven. Cook for 2 - 2 1/2 hours until beef is really tender and amazing.
  6. Serve, topped with yoghurt.
Preparation time: 40 minutes
Cooking time: 2.5 hours
Serves: 6

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