This British beef Raj curry combines all the elements of a classic beef curry—tender meat, garlic, onion, turmeric, garam masala, golden raisins (sultanas) and dried coconut—with the cooking technique borrowed from British stews. Imagine, all this in just an hour.
British beef raj curry is similar to a traditional Indian curry in that it features meltingly tender beef and a rich curry sauce and layers of enticing flavors and aromas. However, the preparation is similar to an English stew as it tastes as if it’d been simmering all day when, in fact, it comes together in just over an hour. [Editor’s Note: A little history lesson for you.]–Angie Zoobkoff
HOW TO SERVE BRITISH RAJ BEEF CURRY
Although this basic beef curry is lovely when served atop rice or with naan or roti for dipping, it becomes spectacular with the simple addition of an extra topping or two. Here, a few suggestions:
- Store-bought or homemade chutney, such as apple, pear, or mango
- Crushed peanuts or cashews
- Plain yogurt, sour cream, or crème fraiche
- Sliced banana
- Grated coconut
- Dried salted fish
British Beef Raj Curry
- Quick Glance
- 20 M
- 1 H, 15 M
- Serves 4 to 6
- 2 to 3 tablespoons unsalted butter (1 to 1 1/2 oz)
- 1 1/2 pounds chuck steak, cut into 1 1/2-inch (4-cm) cubes
- 2 medium onions, sliced into 1/4-inch (6-mm) thick rounds
- 3 cloves garlic, peeled and crushed
- 1 teaspoon Kashmiri chile powder* (or substitute 3/4 teaspoon paprika plus 1/4 teaspoon cayenne pepper)
- 1 teaspoon turmeric
- 1 1/2 teaspoons sea salt
- 1 tablespoon garam masala, plus more to taste
- 2 1/2 cups store-bought or homemade beef stock
- 1/4 cup unsweetened desiccated coconut (optional)
- 1/2 cup golden raisins (or substitute regular raisins)
- Steamed basmati rice, naan, or roti, for serving
- 1. In a Dutch oven or large saucepan over medium heat, melt 2 tablespoons butter. Add the beef in batches and cook, stirring as needed, until browned on all sides, about 3 minutes. Use a slotted spoon to transfer to a plate, and repeat with the remaining meat.
- 2. If the Dutch oven or saucepan appears dry, add 1 tablespoon butter. Toss in the onions and sauté over medium heat until they’re softened and golden brown, about 10 minutes.
- 3. Add the garlic and cook for 1 minute, then return the beef to the Dutch oven or saucepan along with any juices that have collected on the plate. Stir in the chile powder, turmeric, salt, and 1 tablespoon garam masala, and cook, stirring, for 1 minute. Pour in the stock, followed by the coconut, if using, and raisins. Bring to a simmer, cover, and cook over low heat until the beef is tender, 45 to 60 minutes.
- 4. Taste the curry and adjust the seasoning, adding more garam masala to taste if desired. Serve immediately with rice, naan, or roti.
*WHAT IS KASHMIRI CHILE POWDER?
- Kashmiri chile powder is an intensely red and medium hot chile powder commonly used in Indian cooking. You can find it at Indian markets and online. Beware, its vibrant coloring stains almost anything it comes in contact with.