This is a very common recipe in northern India. This is basic meat “curry” – the way meat is most commonly cooked in homes every day, with no frills or fancies. I’ve described the procedure in some detail for people (like myself) who don’t know much about the kitchen and prefer to have everything spelled out. If that seems like excess detail to you, please be patient.
Meat
The choice of meat is really important to having it turn out well. I’m only going to talk about beef, though you could easily replace it with lamb or chicken.
Think of this as Indian style stew. So the best cuts of meat for this curry are the same as you would use in a stew. This mean cuts with some fat in them – the more the marbling, the tastier will be, and the less the meat will dry out during the cooking process.
I think that chuck (meat from the shoulder) is best for stew. In many supermarkets, pre-cubed beef for stew is unlabeled as regards its origin, so you have no idea what part of the animal it’s from. Often, it’s actually round (round is meat from the hindquarters). The top part of the round is relatively tender, but the bottom round or the eye of round can also be sold as stewing meat. This is really the worst cut for making stew, in my opinion, since it’s low in fat and also pretty tough. It tends to require long cooking times, and can become even tougher and drier after cooking. Avoid round if you can help it.
That said, this is stew, which is prepared through moist cooking. So it can be pretty tolerant of even the tougher and leaner cuts, if you take the time and trouble.
There are a few methods for tenderizing lean and tough cuts of meat. You could use a tenderizer, or you could marinate it for 24 hours. Brining also works, as does braising over very low heat (in a crockpot) for several hours. If you are familiar with these methods, by all means try them. My personal favorite is to use a pressure cooker, which is pretty darn amazing at tenderizing tough cuts of meat, not to mention saving a lot of time.
However, these methods are outside the scope of this recipe, so for the best results, please stick to well-marbled chuck for this recipe, unless you are familiar and comfortable with cooking tougher cuts of meat.
Ingredients
- 2 pounds of beef for stew, as 1″ cubes
- 2-3 medium onions, chopped finely
- 1 ripe tomato, chopped
- 0.5 cup of plain whole milk yogurt
- 1.5 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon whole cumin seeds
- 1 teaspoon ground red pepper
- 1 bay leaf
- 5-6 cloves garlic, crushed
- Vegetable oil
- salt to taste
Directions
Pick a large, heavy pot with a well-fitting lid to cook this. We’ll be adding a lot of water later, so make sure the pot is big enough. You don’t want to overfill it. Heavier pots hold heat better and more evenly.
Start by heating the pot over medium heat. When it’s nice and hot (but not smoking), add a few tablespoons of vegetable oil. Wait a minute for the oil to heat; then drop in the whole cumin seeds. If your stove is on medium, the seeds will start to brown and crackle and pop in about 20 seconds. Add the chopped onions and fry them to a golden brown, stirring frequently. Don’t let them burn!
After they are browned, add the crushed garlic and the chopped tomato. Continue stirring until most of the water is gone from the tomatoes, and the oil separates, about 2-5 minutes on medium heat.
Turn the heat down to medium-low. Now add all the powdered spices plus the bay leaf. Fry the spices for about 1-2 minutes, stirring constantly so that the spices don’t stick to the bottom of the pan and burn. Don’t let anything turn very dark brown or black; or it will taste horrible.
Now add the yogurt, and raise the heat back up to medium. Continue to fry while stirring constantly until the yogurt blends in with the rest of the ingredients, loses its water, and the oil starts to separate.
Finally, we are ready to add the meat. Don’t drop it all in at once. Start with 4-5 cubes, stir constantly to coat the meat on all sides with the spice/onion mixture. The goal now is to fry the meat in this spice mixture, until it’s lightly browned.
You can turn up the heat a bit at this point to speed up the process, provided you stay at the stove and continue stirring. It’s very easy to burn the spice mix if you aren’t careful. Don’t bother so much about turning the meat over so it browns on all sides – this will happen automatically if you concentrate on the real purpose of stirring. The real purpose is to not let food stay/stick to the bottom of the pan. The stirring actually consists of scraping the bottom of the pan with the plastic or wood spatula, to make sure nothing sticks there. Keep adding the rest of the meat, 5-6 cubes at time, waiting 30 seconds or so between each addition to make sure the previously added meat has warmed up and is coated evenly.
After all the meat has been added, continue frying for another 5 minutes or so, stirring constantly. You may have to fry a bit longer if your stove isn’t set to high enough heat. The idea is to first reach the point where not much bubbling is going on if you observe a piece of meat at the bottom of the pan (bubbling means there’s significant water present, which means the meat isn’t actually frying yet) and the oil separates, and then to fry for another 3-5 minutes after that.
Now add the water. The amount of water is variable, and depends upon the cut of meat, the type of pot, and the cooking time:
- If you use well-marbled chuck, the cooking time can be as short as 60 to 90 minutes. With a good, heavy pot with a well-fitting lid, you shouldn’t lose a lot of water in that short time. So 3 cups of water might be fine. Just bring the water to a boil, lower the heat to simmer, cover the pot with the lid and let it cook. Check after 60-70 minutes; and then again at 90 minutes if it isn’t done the first time.
- If you use leaner or tougher cuts, which are really not recommended, you will need a lot more water and lot more time. Bottom round or eye of round will be very tough and dry after an hour, pretty much inedible. All meats can be tenderized if cooked long enough. For some cuts you may need 4 hours of cooking, with copious amounts of water. When cooking such cuts, there is no recommended amount of water, it purely depends on how fast the water evaporates, given your stove, your exact heat setting, your pot. The general rule is to have enough water to keep the top of the meat covered at all times. Check every 30-45 minutes, add more water if too much has evaporated away.
As mentioned earlier, if you are cooking tough cuts of meat you should really use a crockpot or a pressure cooker. Crockpots take all day to cook (8-12 hours or even longer), so if that’s okay with you, go for it. Pressure cookers are the opposite; they cook the food in a very short time. Both can turn out incredibly tender meat from even the toughest cuts.
From my own experience, cooking stew made from eye of round using a regular pot took about 3.5 hours. The stew was tasty enough, but I wouldn’t do it again. The problem was that at 3.5 hours, the meat starts to shred, with fibers flaking off. Unless you are purposely making shredded beef, this is a bad idea. However, if you cook for a shorter period to avoid shredding, then the meat is too tough and somewhat dry.
Compare that to a pressure cooker. It takes about 15 minutes per pound to cook the same cut. For 2 pounds of eye of round stew, I’d cook it for 15 x 2 = 30 minutes at 15 psi (pounds per square inch pressure), plus 5-10 minutes extra to make it even more tender. Not only does the pressure cooker speed things up considerably, all that pressure inside the cooker tends to keep the moisture inside the meat, so it doesn’t dry out. The result is extremely tender and flavorful. If you are trying to cut down on fat and prefer leaner cuts of meat, this can be a great way to go.
Some tips and final thoughts:
- Always keep half a cup of fresh water next to the stove when you’re frying the spices. Small mistakes at this stage can ruin the food. You absolutely do not want the spices to burn. If they look like they’re about to burn, simply turning down the heat will probably not be enough. The pot (and the heating elements on electric ranges) retain a lot of heat, and that carryover heat is enough to burn the spices even if you turn it down or off. In such emergencies, just add a tablespoon of water. It will cool down the spices enough to prevent burning/sticking. It only takes a few seconds for that water to evaporate, so you can resume frying as soon as you have the heat under control.
- This recipe is for basic meat stew. You can add vegetables for variety if you like. In my opinion, traditional stew vegetables like carrots don’t go well with Indian spices. Anything with even a hint of sweetness is not good. I get the best results with adding potatoes (chopped into 1” cubes), or chopped spinach. You can also add zucchini, or any non-sweet squash. Just add them to the stew at the appropriate time before it finishes cooking. For example, if potatoes take 30 minutes to cook, add them to the stew 30 minutes before it finishes cooking. Remember to raise the heat to high after you add the potatoes to quickly bring it back to a boil, then reduce heat and simmer.
- You can add more elaborate spices if you like. This recipe consists of the 4 basic spices – cumin, coriander, turmeric and red pepper. Some other spices that provide variation include cloves (add 3-4 cloves along with the water), ginger (slice 1” cube of peeled fresh ginger into thin strips, add along with garlic and tomato), cardamom (add 5-6 green cardamom seeds along with the water). Other things to add: chopped fresh cilantro (sprinkle a handful on top after the stew has cooked, let sit 10 minutes), chopped nuts (either roast cashews or slivered almonds) that can be added along with the water.
That’s it! Always let the meat rest for about 15 minutes after cooking before you serve it. This allows liquids that have been forced out of the meat during the cooking process to seep back in, making the meat more tender. Serve with some Indian Basmati rice, or with Indian style bread (in a pinch, you can use warmed up tortilla shells in place of Indian bread – just make sure they are flour tortillas, not corn).












