Beef Curry


  • 2 Tbsp olive oil

  • Aromatics: 1 cinnamon stick, 2 bay leaves, ½ tsp fennel seeds

  • 1 medium onion, finely chopped 

  • 2 cloves garlic, finely minced

  • 1Tbsp fresh ginger, minced

  • 2 green chilies, sliced lengthwise

  • 1 tsp fresh thyme

  • 5 curry leaves

  • 2 Tbsp medium curry powder

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 400g beef fillet, cubed 

  • 250 ml tomato puree

  • 250g chickpeas, cooked

  • Fresh coriander, chopped

  • Salt to taste


Step 1
Prepare a Weber for Direct cooking over Medium heat. And fit a GBS wok

Step 2
Add oil to the wok, once heated up add aromatics and onion. Cook, stirring occasionally, until translucent: about 5 mins.

Step 3
Add garlic, ginger, chillies, thyme and curry leaves. Cook, stirring, for 1 min.

Step 4
Add curry powder, coriander and cumin powders. Cook for 1 min.

Step 5
Add meat to the wok and cook, stirring, until all spices have combined.

Step 6
Add tomato puree, some chopped coriander, salt to taste.

Step 7
Allow to cook gently for about 15-20 mins. Lastly, add chickpeas, allow to cook through for 5 mins.

Step 8
Garnish with coriander sprigs. Serve with basmati rice, roti and sambals.


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