Indian Ginger and Beef Curry

  • 75 mins
  • 12 ingredients


  • 2 lbs stewing beef, cubed
  • 2 tbs oil or ghee
  • 2 garlic cloves, minced
  • 2 large onions, chopped
  • 2 tbs fresh ginger, grated
  • 2 red chilies, minced
  • 2 tsp turmeric
  • 2 tsp curry paste
  • 1 cup coconut milk
  • 3/4 cup beef stock
  • kosher salt and black pepper to taste
  • 4 scallions, cut on the bias for garnish
  • Preheat the oven to 350 degrees.
  • Heat the oil in a large sauce pan, and add the meat in batches and brown the meat all over.
  • Remove from pan drain on paper towels and place in an oven proof casserole dish.
  • To the same pan add the onion, chilies, garlic, ginger, chili salt, pepper, turmeric and curry paste.
  • Cook over low heat for 1 minute, stirring constantly, then add the coconut milk and stock.
  • Bring to a boil, then reduce heat and simmer for about 5 minutes.
  • Pour the curry sauce over the beef, cover the casserole dish and bake for about 1 hour or until the beef is tender.
  • Garnish with sliced scallions.
  • Serve with basmati rice.

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