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Beef curry served with coconut milk and spices
Aromatic slow-cooked beef curry with a rich coconut sauce

Slow-cooked beef curry

Author: Flavelo
Recipes Main Courses
This dish is a masterclass in Indian spice usage. The 'blooming' technique (frying spices in hot oil) awakens essential oils, while long cooking transforms tough beef collagen fibres into tender gelatin. Coconut milk at the end not only adds flavour but mellows the heat.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-bottomed pot (to prevent spices burning)
  • Wooden spoon

Instructions

1 ✓

Chop the onion finely. Grate ginger and garlic to a paste. Dice beef into 2-3 cm chunks.

Tip: Pasting ginger and garlic ensures they dissolve completely in the sauce.
2 ✓

Heat the fat. If using whole cumin, toss it in, let sizzle for 10 seconds. Add onion and slowly fry to dark golden brown.

Tip: This is the most important step! Dark fried onion gives the curry's base flavour (caramelisation). Don't rush, give it 10-15 minutes.
3 ✓

Stir in ginger-garlic paste, fry for 1 minute (until raw smell goes). Then add curry, turmeric, and stir quickly.

Tip: Careful, powdered spices burn easily! Add a splash of water if needed.
4 ✓

Add meat, toss until whitened on all sides and coated in spices.

Tip: No need to sear a crust, the point is for spices to permeate.
5 ✓

Add diced tomato, cook until it breaks down. Pour over water, cover, and simmer on lowest heat for 1.5-2 hours until meat is tender.

Tip: Tomato acidity helps loosen fibres. If liquid boils away, replenish with a little water.
6 ✓

At the end, pour in thick coconut milk, warm through (but don't boil!), and serve with rice.

Tip: Coconut milk fat content smooths out flavours (emulsion).

Recipe FAQ

The sauce turned bitter.
The spice or onion burnt. Success in frying spices (blooming) is a matter of seconds. If you smell the aroma, it's ready, don't wait!
The coconut milk curdled.
The curry was too hot when you poured it in, or you boiled it further. Always add coconut milk at the very end of cooking and do not boil again.

Ingredients

  • 800 g Beef shin or neck (diced)
  • 400 ml Coconut milk (tinned, not drink)
  • 2 heads Onions
  • 4 cloves Garlic
  • 3 cm Fresh ginger
  • 2 tbsp Curry paste (or good quality powder)
  • 1 tsp Turmeric
  • 1 tsp Cumin seeds (whole or ground)
  • 2 pcs Tomatoes (ripe)
  • 3 tbsp Coconut oil or Ghee (clarified butter)
  • 100 ml Water