Beef Curry with Toasted Spices

Name: Beef Curry with Toasted Spices
Yield: 12 servings (serving size: about 1 cup)
Ingredients: Beef:; 1 tablespoon Homemade Curry Powder; 1 ½ teaspoons salt; 2 teaspoons freshly ground black pepper; 3 ½ 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; ½ teaspoon ground cardamom; ¼ teaspoon salt; Remaining ingredients:; 1 tablespoon olive oil, divided; 3 cups vertically sliced onion; 3 tablespoons minced peeled fresh ginger; ¼ cup minced garlic; 2 tablespoons Hungarian sweet paprika; 2 cups plain low-fat yogurt; 1 ½ cups low-salt beef broth; 1 cup chopped red bell pepper; ½ cup minced fresh cilantro stems; ½ cup tomato puree

5 Ratings
5 Reviews

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 www.americanspice.com.

By Bruce Aidells

Recipe by Cooking Light September 2003

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Credit: Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

Yield:

12 servings (serving size: about 1 cup)

Nutrition Info

Directions

Step 1
To prepare beef, combine first 3 ingredients; rub evenly over beef. Cover and chill 2 hours, tossing occasionally.

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Step 2
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.
Step 3
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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

262 calories; calories from fat 38%; fat 11g; saturated fat 3.9g; mono fat 5g; poly fat 0.5g; protein 27.6g; carbohydrates 12.9g; fiber 2.1g; cholesterol 79mg; iron 4.1mg; sodium 440mg; calcium 118mg.

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Bordercolliemom

02/24/2021

I followed the recipe exactly, made all the spices homemade, and served with the Saffron Basmati Rice recipe. It is one of my all time favorite Cooking Light recipes. My husband declared it a 5-star. The homemade curry is excellent and store bought curries - even really good, expensive ones -- cannot hold a candle to the curry in this recipe. I made up the spices a day before and that saved a lot of time. There were left over spices which I save in a small spice jar. I cannot say enough about how excellent this recipe is! I look forward to trying it with Lamb.

sukeedog

12/29/2012

I don't know what happened, but this just tasted like pot roast to me. Very confusing - the toasted spices smelled SO AMAZING and obviously there are lots of complex flavors involved. Maybe I overcooked it? In the end I just kept dumping garam masala and fresh cilantro and even minced jalapenos in the mix, hoping to perk it up a bit. Alas.

EllenDeller

01/20/2012

This is fabulous! I made 1/3 the recipe and am saving the rest of the toasted spices in an air-tight container for another time. I used lamb and fat-free yogurt, and sprinkled chopped cilantro on the finished dish. Luscious.

Spice of Life

10/10/2009

I love this recipe! It takes time ,but it's worth it. My dinner guests love this. It freezes well too. I served it with rice, naan bread and salad with ginger dressing ,good combo.

tukangmasak

06/28/2009

Absolutely wonderful curry. Made 2x the recipe for a dinner party, it was gone in 15 min. I was turn off by the amount of work involve, but it wasn't as hard or as long as I expected, although I did use a ready curry powder. Will definitely make it again, and will make a few batches of the toasted spices for later use.

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Beef Curry with Toasted Spices

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Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (5)

All Reviews for Beef Curry with Toasted Spices

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Beef Curry with Toasted Spices

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (5)

All Reviews for Beef Curry with Toasted Spices