Directions
- Season the beef cubes with salt and black pepper in a large bowl. Set aside.
- Heat neutral oil in a large skillet over medium-high heat until hot and shimmery. Add beef cubes and brown on all sides, about 6 minutes. Transfer beef to a plate and set aside.
- Reduce heat to medium and add chopped onions. Cook for 15 minutes, stirring frequently, until onions are browned and caramelized.
- Add minced garlic and cook for 2 minutes until softened.
- Stir in garam masala, cumin, paprika, turmeric, ground mustard, cayenne, ground ginger, and cinnamon. Cook for 1 minute until spices are fragrant.
- Add tomato paste and stir to combine. Pour in apple cider vinegar to deglaze the pan, scraping up browned bits, and cook 2–3 minutes.
- Pour in beef stock and return browned beef to the skillet. Bring liquid to a gentle boil. Reduce heat to medium-low, cover, and simmer for 60 minutes. Stir occasionally and add extra stock if sauce thickens too much.
- Taste and adjust seasoning. If vinegar is too strong, stir in ½–1 teaspoon brown sugar and simmer 2–3 minutes.
- Serve hot over basmati rice with warm naan and optional dollops of Greek yogurt.
Recipe Details
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 50 minutes
Servings: 4
Difficulty: Medium
Variations & Substitutions
- Proteins: Lamb, pork, or chicken can be used; adjust cooking time as needed.
- Spice: Omit cayenne for a milder curry or add extra for more heat.
- Vinegar: White vinegar can substitute apple cider vinegar. Adjust sweetness with brown sugar if needed.
- Serve with yogurt to balance heat.
Serving Suggestions
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