This spicy hot beef curry is a rich and flavorful dish that brings warmth and depth to your table. The slow cooking process ensures tender beef infused with aromatic spices. It's a recipe that tastes even better the next day, making it perfect for meal prep or special occasions. Serve it with plain rice, paratha, or khichuri for a complete meal.
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Ingredients
oil2tbsp
bay leaf1sprig
cardamom pods2
cinnamon stick1in
cloves4clove
sliced onions2cups
garlic paste2tbsp
ginger paste1tbsp
turmeric powder1tsp
red chili powder2tsp
cumin powder1tsp
coriander powder1tsp
salt1tsp- beef (cut into chunks)2lb
green chilies (slit)3
water3cups
garam masala1tsp
dry red chilies (optional, crushed)2
Nutrition (per serving)
Calories
205.7kcal (10.28%)
Protein
16.3g (32.66%)
Carbs
7.5g (2.73%)
Sugars
1.3g (2.66%)
Healthy Fat
9.3g
Unhealthy Fat
4.2g
% Daily Value based on a 2000 calorie diet
How to make Spicy Hot Beef Curry
Sear the Beef
- Step 1
Heat oil in a pan and add bay leaf, cardamom, cinnamon, and cloves.
- Step 2
Add sliced onions and fry until they turn deep golden brown.
- Step 3
Add garlic and ginger paste, and fry until the raw smell disappears.
Spice it Up
- Step 1
Add turmeric, red chili powder, cumin, coriander, and salt.
- Step 2
Add a splash of water to prevent burning and cook until the oil separates from the mixture.
Add Beef
- Step 1
Add the beef chunks and mix well to coat them with the spices.
- Step 2
Cook uncovered on medium-high heat for 10–15 minutes to brown the beef.
Simmer Until Tender
- Step 1
Add green chilies and enough water to just cover the beef.
- Step 2
Cover the pan and cook on low heat for 1.5–2 hours until the beef is tender and the oil rises to the top.
- Step 3
Alternatively, use a pressure cooker to reduce cooking time to 30–35 minutes.
Finish
- Step 1
Adjust salt and spice levels as needed.
- Step 2
Add garam masala at the end for added aroma.
- Step 3
For extra heat, crush 1–2 dry red chilies and add them while simmering.
Nutrition (per serving)
Nutrition (per serving)
Calories
205.7kcal (10.28%)
Protein
16.3g (32.66%)
Carbs
7.5g (2.73%)
Sugars
1.3g (2.66%)
Healthy Fat
9.3g
Unhealthy Fat
4.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use mustard oil for an authentic flavor.
Cook the curry slowly on low heat for depth and richness.
This dish tastes even better the next day as the flavors deepen.
FAQS
Can I use a pressure cooker to make this curry?
Yes, you can use a pressure cooker to reduce the cooking time to around 30–35 minutes.
What can I serve with this beef curry?
This curry pairs well with plain rice, paratha, or khichuri. You can also add a squeeze of lemon and raw onion on the side for extra flavor.
Can I make this curry spicier?
Yes, you can crush 1–2 dry red chilies and add them while simmering for extra heat.
What type of oil is best for this recipe?
Mustard oil is recommended for an authentic flavor, but you can use any cooking oil you prefer.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia