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🍽️ Creamy Indian Beef Curry

616 kcal · 30 min · 4 servings

Ingredients

• 800 g beef (e.g. rump)
• 4 tbsp yogurt
• 1 tbsp coriander (ground)
• 0.5 tsp turmeric (ground)
• 0.5 tsp chili powder
• 4 tbsp coconut flakes
• 1 tomato
• 2 garlic cloves
• 30 g ginger
• 3 onions
• 2 tbsp coconut oil
• 3 green cardamom pods
• 3 cloves
• 0.5 tsp fennel seeds
• 1 cinnamon stick
• salt
• 300 ml coconut milk
• 2 tbsp chopped coriander leaves

Instructions

1. 1. Rinse the meat under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the meat into small, bite-sized cubes.
4. 4. Place the meat cubes into a large bowl.
5. 5. Whisk the yogurt with the fresh coriander plant.
6. 6. Stir the spice mix turmeric and the chili pepper into the yogurt mixture.
7. 7. Mix the marinade evenly with the meat.
8. 8. Cover the bowl.
9. 9. Let the ingredients marinate for at least 2 hours so the meat absorbs the flavors well.
10. 10. Pour 150 milliliters of hot water over the coconut flakes.
11. 11. Let the coconut flakes swell in the liquid.
12. 12. Wash the tomato under running water.
13. 13. Remove the hard stem attachment from the tomato.
14. 14. Cut the tomato into cubes.
15. 15. Peel the garlic cloves.
16. 16. Peel the ginger piece.
17. 17. Chop the garlic and ginger roughly.
18. 18. Puree the garlic, ginger, and diced tomato together into a smooth paste.
19. 19. Peel the onions.
20. 20. Cut the onions into very small cubes.
21. 21. Heat the oil in a large pot.
22. 22. Gently crush the cardamom pods.
23. 23. Add the cardamom pods to the hot oil along with the cloves, fennel seeds, and cinnamon stick.
24. 24. Roast the spices for about 10 minutes until fragrant.
25. 25. Add the diced onions to the pot.
26. 26. Fry the onions over medium heat until they turn light brown.
27. 27. Add the marinated meat with the sauce to the pot.
28. 28. Fry the meat for about 5 minutes.
29. 29. Season the curry with salt.
30. 30. Stir in the soaked coconut flakes.
31. 31. Add the soaking water of the coconut flakes to the pot as well.
32. 32. Stir in the tomato puree.
33. 33. Cover the pot with a lid.
34. 34. Let the curry simmer gently over low heat for about 1 hour.
35. 35. Stir the curry occasionally.
36. 36. Pour in 200 milliliters of liquid (e.g., water or broth).

Nutrition per serving

• kcal: 616
• Protein: 43 g · Fett/Fat: 46 g · Carbs: 8 g