Ingredients
2 lb. beef chuck, cut into 1 1/2-inch pieces
Kosher salt
Freshly ground black pepper
2 tbsp. vegetable oil
1 medium onion, diced
4 garlic cloves, finely grated
3" piece ginger, finely grated
1/2 tsp. ground cinnamon
1/4 tsp. cayenne
3 tbsp. curry powder
2 (13.5-oz) cans unsweetened coconut milk
Yogurt, for serving
Naan, for serving
Lime wedges, for serving
Preparation
Step 1 Season meat generously with salt and pepper. In a large skillet over medium high heat, heat oil. Add beef and cook, flipping once, until deeply golden, 3 to 5 minutes per side. Transfer to a plate.Step 2Add onion to skillet and cook until soft, about 5 minutes. Add garlic, ginger, and spices and cook until fragrant, 1 minute. Add coconut milk and bring to a simmer. Lower heat to low, add beef, and continue to simmer until fork tender, about 1 1/2 hours. Step 3Serve with yogurt, naan, and lime wedges.
It’s pretty hard to beat the comfort and satisfaction that you get from eating a bowl of beef curry, especially when the beef is deeply crisped and tender, the rice is fluffy and hot, and the sauce is well-spiced. Well — we have good news — this recipe is exactly that. You can never go wrong with a heaping scoop of white rice or warm naan, but it’s even great with cauliflower rice if you’re on a low-carb kick. A bowl of this is true comfort food! Have you made this yet? Let us know how it went in the comment section below! Editor’s Note: The introduction to this recipe was updated on October 1, 2020 to include more information about the dish
