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Beef curry


  • Heat the oil in a wok (or large non-stick pan) and fry the onions until golden brown. Then add the coriander and cumin seeds with the cardamom, cloves, cinnamon and peppercorns. Mix well and cook to toast.
  • Add the ginger and garlic to the wok. Mix well and briefly cook, before adding the turmeric, cumin and chillies. Toss well and then add the tomato puree and cook for a few minutes. Add the beef and stir for about 5 mins until sealed. Pour in the water, add the salt, mix well and cook for about 15 mins. Then turn the heat down, add the coriander, cover and simmer for 30-45 mins until the beef is tender.
  • Serve in individual bowls on a bed of steamed rice.
  • Davinder Bedi - Bedi's Restaurant in Melbourne


  • 30 ml vegetable oil
  • 2 onions, chopped
  • 2 tspn coriander seeds
  • 1 tspn cumin seeds
  • 4 brown cardamom pods
  • 8 cloves
  • 2 cinnamon sticks
  • 10 black peppercorns
  • 1 tbsp minced ginger
  • 1 tspn minced garlic
  • 1 tspn ground turmeric
  • 1 tspn cumin
  • 1 tspn finely chopped red chillies
  • 2 tbsp tomato puree
  • 250 gm beef, cubed
  • 1 tspn ground cumin
  • 1 cup water
  • a good pinch of sea salt flakes
  • 2 tbsp fresh coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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