Beef Curry with Toasted Spices

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.

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.

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.

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.

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.