A delicious South Indian dry beef curry recipe everyone will love.
Every Asian country has their take on curries. Traditionally, everyone likes a curry with lots of sauce to be absorbed by a side dish of rice, but sometimes the sauces cover up the taste of the actual meat you are cooking. Not with this recipe. It’s a solid meat dish that stands on its own.
Commonly, this dry beef curry is eaten with rice or a flatbread, but to make it less carb heavy I like to use the meat as a topping on a hearty garden salad to make it a complete, balanced meal.
The great thing about this dish, is the beef tastes even better the next day. Better yet, freeze and reheated a portion at a later time. Because it freezes so well, it also makes this cost effective and more than a one meal dish.
As a South Indian dish, it uses a fair bit of spices which can be an investment the first time making it, but once you have the spices on hand you can use it over and over again for this dish or others. Adjust the heat level to match your personal preferences. Give it a try.
TIP: Make your own homemade Garam masala spice mix tailored to your own tastes.
(Makes 4 servings)
1 lb of sirloin beef, cut into 1-inch cubes
1 medium onion, thinly sliced
4 to 5 cloves garlic, finely chopped
1-inch piece fresh ginger, finely minced
1 teaspoon Garam masala
1 teaspoon salt
1/4 teaspoon ground turmeric
2 teaspoon ground coriander
1/2 to 1 teaspoon chili powder (reduce depending on your tolerance)
1/4 teaspoon ground black pepper
5 to 7 curry leaves (optional)
Pinch mustard seed (optional)
2 tablespoons coconut oil
1 tomato, diced
In a heavy-bottomed skillet over medium heat, heat the oil. If using mustard seeds and curry leaves add them now. The oil will be hot when the mustard seeds pop.
Add onions, garlic, and ginger then sauté until golden. Add the diced tomato and cook until softened.
Add the spaces and stir, slightly roasting the spices till a thick dry paste forms. Add the cubed beef and cover with the spice paste
Let meat cook in curry stirring every few minutes to prevent it from sticking to pan. Depending on your cut of meat don’t over cook it. Sirloin meat should cook in this pan-fry method between 10-15 minutes to remain tender.
The meat will naturally release is juices to make a moist but somewhat dry curry.
Nutritional Information Per Serving:
total calories = 257.5 | total fat = 12.73g | saturated fat = 8.74g | cholesterol = 63mg | sodium = 686.06mg | net carbohydrates = 7.74g | dietary fibre = 1.61g | sugars = 4.76g | protein = 26.25g