Description
A bold, tangy, slow-simmered Indian curry with deep spice and rich heat in every bite.
Ingredients
Scale
- 2 lbs Beef chuck
- 1/4 cup Apple cider vinegar
- 2 tbsp Garam masala
- 2 tbsp Tomato paste
- 1 Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tsp Ground ginger
- 2 cups Beef stock
- 2 tbsp Neutral oil
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Paprika
- 1/2 tsp Cayenne pepper
- 1/2 tsp Cinnamon
- 1 tsp Ground mustard
- Salt, to taste
- Black pepper, to taste
Instructions
- Cut beef into large chunks and season with salt and black pepper.
- Heat oil in a deep skillet or Dutch oven; sear beef until deeply browned, then remove.
- In the same pan, sauté onion until soft and golden; add garlic and ginger.
- Stir in tomato paste and all spices; toast briefly until fragrant.
- Deglaze with apple cider vinegar, scraping up browned bits.
- Return beef to pan, add beef stock, bring to a gentle simmer.
- Cover and cook on low for 90 minutes until beef is tender and sauce is thick and glossy.
Notes
- Serve with rice or naan for a complete meal.
- Adjust the level of cayenne pepper to control the heat.
- This dish can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Slow Simmer
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg