A delightful and flavorful Indian-inspired beef curry, perfect for a hearty meal.
Cut the beef into bite-sized pieces and place them in a mixing bowl.
Ensure the beef pieces are uniform in size for even cooking.
Add garam masala, yogurt, and olive oil to the beef. Mix well to coat.
Marinate the beef for at least 30 minutes or overnight for enhanced flavor.
Toast cumin, fennel, and fenugreek seeds in a dry pan until aromatic.
Keep stirring the seeds to prevent burning.
Grind the toasted seeds into a fine powder using a mortar and pestle.
Grinding the spices fresh enhances their flavor.
Heat olive oil in a large pan and sauté onions, garlic, and ginger until softened.
Cook on medium heat to avoid browning the onions too quickly.
Add the ground spices, curry powder, cardamom pods, and curry leaves to the pan. Stir well.
Stirring the spices in oil releases their aroma.
Add chopped tomatoes and tomato paste to the pan. Cook until the mixture thickens.
Cooking the tomatoes thoroughly enhances their sweetness.
Add the marinated beef and beef stock to the pan. Simmer until the beef is tender.
Stir occasionally to prevent sticking and ensure even cooking.
Serve the curry hot, garnished with fresh coriander leaves, alongside steamed rice or naan.
Warm the serving dishes to keep the curry hot longer.
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