East Indian Beef Curry Recipe
A traditional beef curry recipe with Yam. The beef curry is tasty and flavourful. You will love the yam pieces in the curry.
Ingredients
For the Beef Curry
- ½ Kg Beef cut into cubes
- ½ Kg Yam (Suran) cut into rectangular slices
- 1 medium Onion chopped
- 1 medium Tomato chopped
- 8 to 10 Curry Leaves
- 2 - 3 tbsp Vinegar
- ½ cup Tamarind Extract ( a small ball of tamarind soaked in ½ cup warm water)
- Salt to taste
For the Masala Paste
- 10 to 12 Dried Red Chillies Use a mix of bedki or Kashmiri chillies to suit your taste.
- 2 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Sesame seeds - 1 tsp
- Whole spices (1-inch cinnamon, 3 to 4 cloves and 1/2 tsp of peppercorns)
- ½ cup Dried coconut
- 1 inch Ginger or simply add 1 tbsp ginger-garlic paste to the curry
- 8 to 10 cloves Garlic
Instructions
- Wash and cut the beef into cubes. Then add the meat into a pressure cooker with 1 cup (250 ml) water. Cover the pressure cooker and cook the beef until it is tender.
- Wash and cut the yam into thick rectangular slices. Keep them in water until use.
- Roast the spices under "Masala Paste" and also the coconut until aromatic. Transfer this into a blender jar and blend into a smooth paste.
- Heat 3 tbsp vegetable oil in a pot and add a few curry leaves. Now add 1 medium chopped onion and fry until translucent.
- When the onion is translucent add the tomato and cook until soft.
- Now add the masala paste and fry for 2 to 3 minutes or until you see oil oozing out. Then add the yam slices, cooked beef along with the stock, and salt to taste. Add water to make gravy as you like. Cover the vessel and allow the yam to cook.
- Finally, add vinegar or tamarind extract and simmer for 2 to 3 minutes. Adjust seasoning too.
- Garnish with coriander leaves and then switch off the flame.
Notes
- I used undercut beef boneless. Beef with bones also works well.
- Add chillies as per your spice level. Use any red chillies that you have.
- Adjust vinegar and tamarind to suit your taste.
- Add water to make gravy, depending on what you want to serve with.