I love Indian-style curries and this is one of my favorites. This beef curry is rich and complex in flavor, but not super spicy. If you’d like to kick up the heat level a few notches, just increase the amount of cayenne chili powder. You could also substitute chicken, pork or shrimp for the beef if you’d like. 

Ingredients:

• 5 garlic cloves, peeled
• 1 Tbsp ginger, peeled (about a 1-inch chunk)
• 1 Tbsp tomato paste
• 2 Tbsp canola or vegetable oil 
• 1 onion, peeled and sliced thinly
• 1 serrano or jalapeno pepper, sliced thinly
• 2 bay leaves
• 1 tsp. garam masala
• 4-5 dried hot red chiles
• 2 cinnamon sticks
• 1 tsp. cayenne chile powder (or more if you like it spicier)
• 2 tsp. ground coriander
• 2 star anise pods
• 1/2 tsp. turmeric
• salt, to taste
• 1 lb. boneless beef chuck or short ribs, cut into 1-inch pieces

Method

1. Using a mini food processor or blender, grind the garlic and ginger into a pulp or paste.
2. Dissolve the tomato paste in 1/2 cup of water.
3. Over medium heat, heat the cooking oil in a medium-size saucepan. Add the onion slices and bay leaves and saute until lightly browned, 5-7 minutes.
4. Add the garlic-ginger paste and sliced serrano or jalapeno chile to the pot and cook, stirring for a minute or two.
5. Add the coriander, garam masala, cinnamon, star anise, dried chiles, turmeric and cayenne. Stir and cook for a minute or two, until fragrant.
6. Stir in the tomato paste dissolved in water and give the curry a good stir.
7. Add the beef to the pot, season with salt to taste, and stir well  to coat the beef with the spices.
8. Cover the pot and cook the beef curry over low heat – just barely a simmer – until the meat is tender, about an hour and a half, until the beef chunks are fork tender. 

Serve the beef curry with naan and/or basmati rice. 

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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.