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A black pot filled with chunks of beef Raj curry, topped with cilantro, nearby is roti Indian bread
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4.82 / 16 votes

British Beef Raj Curry

This British beef raj curry is prepared like a stew, tastes like a curry, and best of all, is ready in just one hour. Made with chuck steak, onions, garlic, chiles, coconut, and raisins, it's comfort food with a kick.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Mains
Cuisine: British
Servings: 6 servings
Calories: 364

Ingredients

For the beef curry

  • 2 to 3 tablespoons unsalted butter
  • 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)

For serving

  • Steamed basmati rice, naan, or roti, for serving
  • Store-bought or homemade chutney, such as apple,  pear, or mango, for garnish (optional)
  • Crushed peanuts or cashews, for garnish (optional)
  • Plain yogurt, sour cream, or crème fraiche, for garnish (optional)
  • Sliced banana, for garnish (optional)
  • Grated coconut, for garnish (optional)
  • Dried salted fish, for garnish (optional)
US - Metric

Instructions

  • 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, 3 to 5 minutes. Use a slotted spoon to transfer to a plate, and repeat with the remaining meat.
  • 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.
  • 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.
  • Taste the curry and adjust the seasoning, adding more garam masala to taste if desired. Serve immediately with rice, naan, or roti, and any desired garnishes.

Notes

*What You Need To Know About Kashmiri Chile Powder (And What To Use As A Substitute)

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.

Nutrition

Serving: 1serving of curry only | Calories: 364kcal | Carbohydrates: 16g | Protein: 25g | Fat: 23g | Saturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 866mg | Fiber: 2g | Sugar: 10g