Photography: Becky Luigart-Stayner; Styling: Jan Gautro
12 servings (serving size: about 1 cup)

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

How to Make It

Step 1

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

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

Ratings & Reviews

sukeedog's Review

December 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's Review

January 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's Review

Spice of Life
October 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's Review

June 29, 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.