Beef cubes in curry sauce need a sauce built in stages and a little patience until the meat becomes tender. Toast the spices briefly to release their aroma without burning, then add liquid and cook gently. These quantities make about 4 servings with rice.
Ingredients
- 750 g beef cubes.
- 1 large onion, 2 garlic cloves and 1 teaspoon grated ginger.
- 1 cup crushed tomatoes and 1–2 teaspoons curry powder, depending on its strength.
- ½ teaspoon turmeric and 2 tablespoons oil.
- ½ cup coconut milk, optional, plus salt and hot water.
Brown the meat and start the sauce
Brown the beef in batches and set aside. Sauté the onion, then add the garlic, ginger and spices, stirring for about half a minute. Add the tomatoes promptly before the spices burn. Return the meat and add enough hot water for cooking.
Simmer gently
Cover, reduce the heat and cook until the cubes are tender, checking and adding liquid as needed. This may take about 60–100 minutes or longer, depending on the cut and size. Small cubes are not automatically suitable for quick cooking.
Finish the sauce
Add the coconut milk near the end if using it, and let it heat through and blend into the sauce. Taste and adjust the salt and curry intensity. If the sauce is too concentrated, thin it with a little hot water instead of adding many extra ingredients.
Useful notes
Curry blends differ in heat and ingredients. Start with a small quantity and read the label if allergies are a concern. Coconut milk is not automatically a suitable alternative for everyone, so check its ingredients too. Serve fully cooked beef with rice and vegetables, and note the amount of seasoning you enjoyed so you can repeat the result.
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