Recipes

Kashmiri Beef Curry

Serves 4

| Prep Time: 10 mins

| Cook Time: 1 hour 30 mins

| Total Time: 1 hour 40 mins

You may need: Kashmir Masala

Discover The Recipe

Hailing from the picturesque valleys of Kashmir, a disputed region sitting in the snow capped western Himalayan mountains between India, Pakistan and China, this Kashmiri Beef Curry recipe offers a rare glimpse of the satisfyingly bold flavors and melange of Central Asian influences found in the region. Like many Indian and Pakistani dishes, flavor is developed from a quick saute of aromatics and vibrant spices in oil. We developed our Kashmir Masala to deliver nutty-smoky notes with mild curry flavors and essential hints of warming spices like nutmeg, cloves, and cinnamon. This masala (or spice blend) delivers all the fragrance and flavor without the hassle of assembling your own panoply of ingredients.

As the beef is braised in a fragrant bath of Kashmiri masala and a beef stock, the sauce gracefully builds savory flavors, resulting in tender, melt-in-your-mouth perfection. Each bite is a walk through lush valleys and bustling markets of Kashmir where you sit to dine with a view of endless distant mountain peaks. Served atop a bed of fluffy white or brown rice and garnished with fresh cilantro leaves, you’re dinner party will surely savor every mouthful and experience the culinary magic of a Kashmiri curry in your own kitchen.

Ingredients

2 Tbsp butter, divided
1.5 lbs beef chuck, cut into 2” cubes
1 onion, chopped
4 garlic cloves, diced
1 Tbsp grated ginger
2 Tbsp Piquant Post Kashmir Masala
1.5 cup beef stock
1/2 tsp Kosher salt
To serve: Cooked white or brown rice
Garnish: chopped cilantro leaves

Notes

The best cuts of stew meat are chuck or shoulder cuts because they are lean with a high concentration of connective tissues. During the long cooking time, the proteins in the connective tissues break down into a gelatin that keeps the meat moist and tender.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

In a large dutch oven or pot, heat 1 Tbsp butter over Med-High heat. Add beef cubes and sear on all sides - about 5 mins total. Set aside.

Add 1 Tbsp butter and onions to the pot. Sauté for 3-4 mins stirring occasionally. Add garlic, ginger and Piquant Post Kashmir Masala spice and stir fry for 1 minute, until fragrant.

Add beef back to the pot and pour in beef stock. Add salt. Bring to a boil, then lower heat to a simmer. Cover and simmer for 1 hour, until meat is tender. Remove cover and simmer for 20-30 minutes, until thickened.

Serve over or with a side of rice and garnish with cilantro leaves.

Alternatives & Substitutions

Kashmir Masala is a curry-style spice that you can sub into just about any recipe calling for curry powder.
For vegans/vegetarians, try our Baingan Barta (Eggplant Curry). How about our tasty Vegan Aushak?
Use our Kashmir Masala to make this delicious and fragrant Kashmiri Lamb Curry or this Kashmiri Chicken.
Put a twist on this Goan Fish Curry, using our spice blend for the chili powder.
Here's a link to 37 curry recipes where you might use the Kashmir Masala blend instead.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
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