Beef Chilli Curry is fast and easy to make!
This beef chilli curry recipe is proof that curries do not need a long list of ingredients to be absolutely fantastic! A friend of mine stopped by the other day to show it to me. From start to finish, the curry only took 30 minutes to make and most of that time we were drinking beer and watching TV while it simmered away in the background.
Beef is not eaten a lot in India for religious reasons. Even in southern India where there is a large beef eating Christian population, you will normally find curries like this in restaurants but not served at home. Many Christians like to serve beef chilli curry at weddings and other special events.
This is a great curry for using up your Sunday dinner beef roast. All of the ingredients are easily found in the supermarket but can also be purchased at good Asian markets. If you are serving beef chilli curry to friends, you can make it the day before and then warm it up again at the last minute. In fact, the taste improves with time.
- 700g beef rump or sirloin cut into cubes - raw or left over meat can be used here.
- 1 two inch piece of ginger
- 4 garlic cloves
- ½ teaspoon turmeric
- 4 tablespoons ghee or vegetable oil
- 2 large red onions - finely cut
- 3 Large tomatoes finely chopped
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon garam masala
- 1 red pepper finely sliced
- 4 green chillies sliced in half down the middle
- 1 glass of red wine (optional)
- Smash the garlic and cut the ginger finely. Place it all in a pestle and mortar or a spice grinder with a little water and grind to a fine paste.
- In a small frying pan, roast the cumin seeds and coriander seeds over medium heat until they begin to smoke a little. Be sure to move the seeds around a little so that they roast evenly.
- Grind the seeds in a pestle and mortar or spice grinder to a fine powder and set aside.
- In a large heavy bottomed frying pan, warm the oil over medium heat at then add the chopped onions.
- Fry the onions until they are nice and brown.
- Add the garlic and ginger paste along with with turmeric, garam masala and the coriander and cumin powder.
- Bring to a nice sizzle and then add the meat. If you are using raw meat, brown it for about two minutes.
- Now add the chopped tomatoes and about 600ml of water along with the red wine if using. You may need to add a bit more liquid if cooking the beef from raw.
- Throw in the sliced red bell peppers and green chillies and allow to simmer covered for about 20 if using cooked meat or an hour if cooking from raw. Allow to simmer until the meat is very tender.
- Add salt and pepper to taste.
- Sprinkle with chopped coriander and serve with white rice or chapati bread.
- Let me know how you like this recipe.
Beef chilli curry is a tasty meal for groups large and small!