Ingredients
- 2 lbs stewing beef or chuck roast, cut into chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 cups chopped tomatoes (fresh or canned)
- 1 cup coconut cream or full-fat coconut milk
- 2 tbsp oil (vegetable, coconut, or ghee)
- Salt and pepper, to taste
- 2 cups water or beef broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp ground cinnamon
- 1 tsp paprika or chili powder (adjust to taste)
- Optional: 2 cardamom pods or 1 bay leaf
Instructions
- Heat oil in a heavy pot or Dutch oven over medium heat. Brown beef in batches and set aside.
- In the same pot, sauté onion until soft and golden. Add garlic and ginger, cooking for 1 minute.
- Add spices and toast briefly until fragrant.
- Stir in tomatoes and cook until they break down and thicken.
- Return beef to pot, add water or broth to cover, season with salt and pepper.
- Simmer covered on low heat for 2.5–3 hours, stirring occasionally, until beef is tender.
- Stir in coconut cream and simmer uncovered for another 15–20 minutes to thicken the sauce.
- Serve hot with rice, naan, or steamed vegetables.
Notes
- Add potatoes, sweet potatoes, or carrots halfway through for extra heartiness.
- Swap beef for lamb or chicken thighs as desired.
- For more spice, add fresh chili or extra cayenne.
- Finish with yogurt or lime juice for brightness.
- Leftovers improve in flavor and reheat well.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Indian-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 380mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg
