Curry Masala Beef

Curry Masala Beef

Curry masala, essentially curry powder, is best in long-stewing curries and beef, or any other dark meat works well with it. The yogurt adds a slightly tangy creamy touch and for an even creamer finish, switch it out for heavy cream. Aside from mincing onions, the curry is simple and easy to make with an aromatic finish of garam masala. Here we are suggesting olive oil or ghee but use the fat of your choice. Try it with simple basmati rice, toasted bread or rotis. Alternately, add vegetables to the curry – if long cooking time is needed like potatoes and carrots, add them when you add the meat and if quick cooking like asparagus, green beans, or spinach, add towards the end. They take on the flavors of the meat and are quite delicious. Just like most curries but particularly for meats, curries are best a few hours after they are made and even better the next day. This gives the spices time to meld flavors into a more mellow finish.
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Cook Time

90 Minutes


Step 1
Marinate the beef in garlic, curry masala and a tablespoon or two of yogurt. Refrigerate the mixture for a few hours or up to 2 days.
Step 2
In a medium sized Dutch oven or stockpot over high heat, warm the olive oil and add the marinated meat. Fry it for just 2 to 3 minutes then add the onions and salt. Stir together, then lower the heat, cover, and simmer for 15 to 20 minutes. The onions should have reduced into a caramelized dark color and the meat should be coated with the spices. If the mixture has too much liquid, take the cover off and cook on medium to high heat until most of it is absorbed and the color has darkened.
Step 3
Add the yogurt and ginger and continue simmering for another 10 to 12 minutes. If you want the curry to be saucier, add a cup of water. Check to see if the meat is tender, if not, continue cooking it.
Step 4
Add garam masala just before turning the heat off. Let the curry rest for an hour or longer before serving.
1-pound boneless beef stew meat
1 teaspoon minced garlic
1 tablespoon curry masala
4 tablespoons olive oil or ghee
2 cups minced onions
1 1/2 teaspoon salt
1/2 cup plain whole-milk yogurt or coconut milk
1 tablespoon minced ginger
1 teaspoon garam masala

Notes & Variations

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