Beef Curry with Toasted Spices

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Beef Curry with Toasted Spices Recipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro
You can also prepare this recipe with cubed leg of lamb. Fenugreek seed is a common spice in Indian food. Find it at an ethnic grocery such as World Market, or order online at
12 servings (serving size: about 1 cup)


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1 tablespoon Homemade Curry Powder
1 1/2 teaspoons salt
2 teaspoons freshly ground black pepper
3 1/2 pounds beef stew meat, trimmed and cut into bite-sized pieces
Toasted spices:
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 teaspoons fenugreek seeds
3 whole cloves
1 (1-inch) cinnamon stick, broken
2 dried hot red chiles
3 bay leaves
2 tablespoons sugar
1/2 teaspoon ground cardamom
1/4 teaspoon salt
Remaining ingredients:
1 tablespoon olive oil, divided
3 cups vertically sliced onion
3 tablespoons minced peeled fresh ginger
1/4 cup minced garlic
2 tablespoons Hungarian sweet paprika
2 cups plain low-fat yogurt
1 1/2 cups low-salt beef broth
1 cup chopped red bell pepper
1/2 cup minced fresh cilantro stems
1/2 cup tomato puree


To prepare beef, combine first 3 ingredients; rub evenly over beef. Cover and chill 2 hours, tossing occasionally.

To prepare toasted spices, heat a nonstick skillet over medium-high heat. Add coriander and next 6 ingredients (coriander through bay leaves); cook 1 minute or until fragrant, shaking pan constantly. Place coriander mixture, sugar, cardamom, and 1/4 teaspoon salt in a spice or coffee grinder, and process until finely ground.

Heat 1 1/2 teaspoons oil in Dutch oven over medium-high heat. Add half of beef mixture; sauté 5 minutes or until browned on all sides. Remove from pan with a slotted spoon. Repeat procedure with remaining oil and beef mixture; remove from pan. Reduce heat to medium. Add onion and ginger to pan; cook 6 minutes or until onion is tender, stirring occasionally. Add the toasted spice mixture, garlic, and paprika; cook 1 minute, stirring constantly. Add beef, yogurt, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until the beef is tender.

Created date

November 2003

Nutritional Information

Calories 262
Caloriesfromfat 38 %
Fat 11 g
Satfat 3.9 g
Monofat 5 g
Polyfat 0.5 g
Protein 27.6 g
Carbohydrate 12.9 g
Fiber 2.1 g
Cholesterol 79 mg
Iron 4.1 mg
Sodium 440 mg
Calcium 118 mg