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Rajasthani red beef shin


  • Heat the oil in a large heavy-bottomed pot and gently sauté the garlic, onion and ginger for about 5 mins until a little coloured, regularly stirring.
  • Then add the cayenne, cinnamon sticks, cloves, ground coriander, paprika, seasonings and cardamom. Stir well and briefly cook to toast.
  • Add the beef, toss to coat well and cook for about 3-4 mins, continually stirring.
  • Then add about ½ litre stock. Mix well, turn the heat down and gently cook for about ¾-1 hour until the meat is tender, adding more stock as needed. When ready, stir through the chopped coriander.
  • Serve on a bed of steamed rice with a sprinkling of yoghurt.


  • 4 tbsp vegetable oil
  • 4-6 garlic cloves, crushed
  • 1 large red onion, finely chopped
  • 2 tspn grated fresh ginger
  • ½-1 tspn cayenne pepper
  • 2 cinnamon sticks
  • 6 whole cloves
  • 1 heaped tspn ground coriander
  • 2 tbsp paprika
  • sea salt & freshly ground pepper
  • 10 cardamom pods, crushed a little
  • 1 kg cubed beef shin
  • 1 litre chicken stock
  • 2 tbsp roughly chopped fresh coriander
  • plain yoghurt

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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