Spicy Beef Curry - Gordon Ramsay

Indian Beef Curry Recipe

This Spicy Beef Curry recipe by Gordon Ramsay is just the best! After low and slow cooking, the beef is so tender it melts in your mouth.

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*Post updated May 2022*

Are you ready to embark on a fiery culinary adventure that will tantalize your taste buds and leave you craving more? Look no further than this mouthwatering Spicy Beef Curry recipe.

Whether you're a spice lover or simply looking to add more excitement to your meals, this recipe will deliver a burst of flavour that will leave you wanting for seconds.

Made with tender pieces of beef, aromatic spices, and a rich tomato-based sauce, this curry is the perfect balance of heat and depth. 

Each bite will transport you to the streets of India, where the fragrance of spices fills the air.

Get ready to spice up your life with this delicious beef curry!

A quick word on tinned tomatoes

It is worth spending a little extra and buying good quality tinned tomatoes for this and any other recipe that uses them.

Cheap tomatoes will result in the sauce being on the watery side and lacking in taste.

I always use Cirio tinned tomatoes, honestly, the juice is so thick that the difference is amazing.

Considering you'll be spending a bit on good quality beef you want to avoid the dish being spoiled by using watery tomatoes.

Can I freeze it?

Yes, you can! If, like us, you're only cooking for 2 people you can always freeze the rest for another day meaning you have a very easy meal another time. 😉

Just be sure to let it cool completely and then store it in suitably sized food storage containers.

You can also make this beef curry in a slow cooker!

If you've been to this post before you will notice it's had a long overdue update and hopefully you'll find the recipe better to follow now than before.

I've since had a go at making this in a slow cooker and it works perfectly, but you will only need 300ml stock since slow cookers seem to make more liquid because it can't evaporate.

All you do is follow this recipe up until the lid goes on set the slow cooker to low and leave it alone for 7-8 hours.

If you prefer chicken to beef you might like my Slow Cooker Spicy Chicken Curry recipe based on this beef curry recipe.

If you haven't got a spice grinder you can use a coffee grinder, just be sure to keep it just for spices or you're coffee will never taste normal again!

How to make it

A nice steaming hot beef curry, but it's only good if the beef is so tender that it melts in your mouth. If you like a bit of heat to your curries you'll love this one. 😋

Cut the beef into bite-sized cubes throw it into a bowl and season with a little salt and pepper.

Sprinkle over the garam masala, add the yoghurt and a good glug of olive oil (a tablespoon) and give it a good mix to coat the beef.

Cover with cling film and leave to marinate for as long as possible but at least an hour.

While that’s happening, you can prepare the rest of the ingredients.

Put a dry frying pan over high heat, and toast the fennel, fenugreek seeds cumin and coriander seeds, keeping them moving so they don't burn, just a minute will do until they smell amazing. 

Take care not to burn them or they will taste bitter.

Now put them into a spice grinder and grind them to a fine powder. You can use a pestle and mortar but it’s hard work!

Stir in turmeric and curry powder and mix well and set aside.

Heat a little oil in the pan and add the beef including its marinade and cook while stirring for just a couple of minutes then remove the beef and set aside. Give the pan a clean.

Prepare the onions, garlic, ginger, chillies and sugar.

Heat a tablespoon of olive oil and add the onions, garlic, ginger, chillies and sugar.

Cook on medium heat for 10 minutes or so, stirring now and then, until the onions are soft but not too browned.

Add the spice mix along with the tomato puree and cook for just 1 minute.

Now add the beef back in including any juices and add the tomatoes, stock, chopped coriander stalks and curry leaves.

Give it all another good stir, then cover the pan with a lid.

Simmer very gently, stirring occasionally, for approximately 3 hours or until the beef is really, really tender. The exact time will depend on your cut of beef.

When it's ready, sprinkle the chopped coriander leaves over and serve with rice.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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Indian

Yield: 4

Author: Jan Bennett

Spicy Beef Curry - Gordon Ramsay

Total cook time is approx. 3hrs 15 mins, but you will need to marinate the beef for an hour beforehand.

Prep time: 30 MinCook time: 3 H & 15 MInactive time: 1 HourTotal time: 4 H & 45 M

Ingredients

• 1kg good quality braising steak (casserole steak) - cut into cubes
• 2 tablespoons natural yoghurt
• a good pinch of sea salt and freshly ground black pepper
• 3 tablespoons garam masala
• 1 tablespoon olive oil
• ½ a teaspoon of fenugreek seeds (also known as methi seeds)
• 1 teaspoon fennel seeds
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1 teaspoon of ground turmeric
• 1 tablespoon Madras curry powder
• 1 tablespoon olive oil
• 2 large onions - chopped into small dice
• 2 nice fat cloves garlic - finely chopped
• a knob of fresh root ginger - grated to make about a tablespoon
• 2 fresh green finger chillies seeds in and sliced
• 2 red chillies seeds in and sliced
• 1 tablespoon caster sugar
• a small handful of coriander (leaves for serving) - stalks finely chopped
• 2 good squirts of tomato puree (paste in the US)
• 1 x 400g tin of good quality chopped tomatoes including juice (I used Cirio)
• 400ml beef stock - made from one Knorr beef stock cube (OXO are too salty)
• a small handful of dried curry leaves (or Kafir lime leaves)

Instructions

Prepare the beef

1. Cut the beef into bite-sized cubes throw it into a bowl and season with a little salt and pepper. Sprinkle over the garam masala, add the yoghurt and a good glug of olive oil (a tablespoon) and give it a good mix to coat the beef.
2. Cover with cling film and leave to marinate for as long as possible but at least an hour.
3. While that’s happening, you can prepare the rest of the ingredients, onions, chillies etc.

When you

1. Heat a small amount of olive oil in a large cast-iron casserole, or a heavy-based pan that can go on the stovetop and has a lid.
2. Add the beef including its marinade and cook while stirring for just a couple of minutes then remove the beef and set aside.
3. Give the pan a clean and heat 1 tablespoon of olive oil and add the onions, garlic, ginger, chillies and sugar. Cook on medium heat for 10 minutes or so, stirring now and then, until the onions are soft but not too browned. Add the chopped coriander stalks.
4. Add the spice mix along with the tomato puree and cook for just 1 minute.
5. Now, add the beef back in including any juices and add the tomatoes, stock, chopped coriander stalks and curry leaves.
6. Give it all another good stir, then cover the pan with a lid.
7. Simmer very gently, stirring occasionally, for approximately 3 hours or until the beef is really, really tender. The exact time will depend on your cut of beef.
8. Sprinkle the chopped coriander leaves over and serve with rice.

Did you make this recipe?

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