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–+ servings

beef with tamarind and ginger

Our favourite beef curry. It is a thick, rich and hot dish, with the sourness of the tamarind offset by the sweetness of the ginger.
a bowl of beef with tamarind and ginger curry
prepare: 15 minutes
cook: 35 minutes
marinate: 1 day
total time: 1 day 50 minutes
difficulty: moderate
yield: 4 servings
calories: 658 kcal
diet: gluten free
cuisine: anglo-indian, Indian

equipment

  • small frypan
  • large bowl
  • pressure cooker
  • wide pan with lid - optional (for stovetop)

ingredients

  • 800 g chuck steak - cut into large pieces (see notes)

for the marinade

for cooking

for serving

instructions

for the marinade

  • Heat a small frypan over medium heat. Add the coriander, cumin and fenugreek seeds and toss gently until the seeds start to colour and become aromatic. Remove from the heat, allow to cool then grind to a fine powder.
  • Place the meat in a large bowl. Add the ground coriander, cumin and fenugreek seeds, turmeric and garam masala. Work the spices well into the meat using your hands. Cover the bowl and refrigerate overnight.

to cook

  • Heat the ghee in a pressure cooker pot on low heat. Add the mustard seeds and curry leaves. Stir well.
  • When the mustard seeds start to pop, add the onion and sprinkle with the salt. Fry until onions are soft and starting to go brown at the edges. This will take at least ten minutes
  • Add the garlic and chilli, then fry for another two minutes or until the raw garlic aroma has gone.
  • Add the meat to the pot and mix well. When browned, add the tamarind water and stir until well combined.
  • Seal the pressure cooker and cook on low heat for twenty minutes.
    • See recipe notes for instuctions on the stovetop method.
  • Release pressure naturally and open the cooker. The meat should now be cooked and tender. Most of the fat should be rendered from the meat.
  • Add the ginger and mix well.
  • Turn the heat to high, and, stirring frequently, reduce the sauce to a thick consistency. Do not allow the bottom of the pot to burn and do not stir too vigorously, as the meat may break up. It should have a darkish brown colour, with large pieces of meat in a thick, clinging sauce. This should take around 15 minutes.

to serve

  • Turn off the heat and allow to sit in the cooker, covered, for about five minutes. Fats and oils will separate out as temperature falls. Stir these gently back in, sprinkle with coriander leaves, then serve.

notes

You need the beef to be cut into large pieces so it doesn't break apart whilst cooking. If using a pressure cooker, around 2cm (1 inch) is suitable. If cooking on the stovetop the pieces should be much bigger because of the longer cooking time. Around 4cm (2 inches) is more suitable. 
To cook on the stovetop, you are going to slowly braise the beef. Follow the instuctions up to sealing the pressure cooker, but using a wide pan with a lid. At this point you bring the pan up to a simmer, and cook slowly for around 2-21/2 hours, stirring often. Make sure you do not allow the bottom to burn. Stir often and gently, and cautiously add water, You may need to add a lot of water whilst cooking this, depending on the meat's moisture content. Once the meat is cooked and tender, add the ginger and continue with the recipe.

private notes

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nutrition

Serving: 250 g | Calories: 658 kcal | Carbohydrates: 23 g | Protein: 41 g | Fat: 46 g | Saturated Fat: 21 g | Trans Fat: 2 g | Cholesterol: 168 mg | Sodium: 734 mg | Potassium: 1046 mg | Fiber: 4 g | Sugar: 11 g | Vitamin A: 621 IU | Vitamin C: 118 mg | Calcium: 110 mg | Iron: 8 mg