Ingredients

• 500g beef chuck or stew meat, cut into bite-sized pieces
• 2 tablespoons oil (vegetable or coconut oil)
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons white vinegar
• 1 tablespoon sugar
• 1 tablespoon tomato paste
• 1 cup beef stock
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1–2 teaspoons cayenne pepper adjust to heat preference
• 1 teaspoon garam masala
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked basmati rice, for serving

Directions

• Heat oil in a large pot or Dutch oven over medium-high heat. Add beef and sear on all sides until browned. Remove and set aside.
• In the same pot, add onion, garlic, and ginger. Sauté until onions are soft and translucent.
• Stir in vinegar, sugar, tomato paste, paprika, cumin, coriander, turmeric, cinnamon, cayenne pepper, garam masala, salt, and pepper. Cook for 1–2 minutes to toast the spices.
• Return the beef to the pot. Add beef stock and stir to combine.
• Bring to a simmer, cover, and cook on low for 1.5 to 2 hours until beef is tender and sauce is thickened.
• Adjust seasoning if necessary.
• Garnish with fresh cilantro and serve with basmati rice or naan.

Notes

• 4-28-25 Full Recipe
• I Used:
• Ghee in stead of oil (Traditional)
• Lal Mirch in place of cayenne (Traditional)
• Lindi Pepper in place of 'Black Pepper'
• I used all authentic Indian spices.
• A Fiery Indian Curry Classic

Photos