Indian dry beef curry

  • 2 hrs cooking
  • Serves 6
  • Print
This rich beef curry isn't swimming in sauce like other curries but it is jiust as tasty. Richly spiced and cooked until tender for the family to love.
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Indian dry beef curry
  • 2 tablespoon peanut oil
  • 2 medium brown onions, coarsely chopped
  • 4 clove garlic, crushed
  • fresh ginger (4cm), grated
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 2 teaspoon ground garam masala
  • 1 teaspoon ground turmeric
  • 1.5 kilogram beef chuck steak, cut into 2cm pieces
  • 1 cup (250 millilitres) beef stock
  • 1/2 cup (140 grams) yoghurt
  • 1/4 cup loosely packed fresh coriander leaves


Indian dry beef curry
  • 1
    In a large saucepan, heat oil; cook onion, garlic, ginger and spices, stirring occasionally, until onion softens. Add beef; cook, stirring, until beef is covered in spice mixture.
  • 2
    Add stock to pan; bring to the boil. Reduce heat; simmer, covered, 1 hour, stirring occasionally.
  • 3
    Uncover; cook, stirring occasionally, about 30 minutes or until liquid has almost evaporated and beef is tender.
  • 4
    Serve curry topped with yoghurt and sprinkled with coriander.

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