Aromatic Beef Curry

Aromatic Beef Curry

This warming and hearty dish makes a delicious meal for the current very cold weather we are experiencing here in New Zealand – with temperatures here in Hawke’s Bay in the single figures and roads throughout the country closed it is a true polar blast as they say!

Aromatic Beef Curry

For a complete meal, serve over steamed white or brown rice.

Curry leaves are available from Indian food stores and add a warm, smoky, citrusy flavour to dishes. They do not need to be removed from dishes before serving, as they are quite edible.

Serves 6

½ cup natural yoghurt
1 tbsp garam masala
sea salt
750g stewing or casserole steak – such as gravy beef, blade steak or shin beef, cut into 2.5cm pieces
2 onions, chopped
vegetable oil
2 cloves garlic, finely chopped
1 tbsp grated fresh ginger
a good pluck (12-15) of dried curry leaves
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 dried chilli
400g can chopped tomatoes
2 cups beef stock
2 tbsp tomato paste
1 bunch spinach, leaves chopped
a good handful coriander, chopped

1              Place yogurt, garam masala and a grind of salt in a bowl and mix to combine. Add beef and toss to coat. Set aside to marinate.

2              Place onions and a good splash of oil in a large saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onions are soft and translucent and starting to

3              Combine garlic, ginger, curry leaves, cumin, ground
coriander, turmeric and dried chilli. Add to onions and cook, stirring, for 30 seconds or until fragrant. Add beef mixture and stir to

4              Add tomatoes, stock and tomato paste and mix well to
combine. Cover, bring to simmering and simmer, stirring
occasionally, for 1½-2 hours or until meat is tender. Stir in spinach, cover and cook for 4-5 minutes longer or until spinach wilts. Just
prior to serving, add most of the coriander, reserving some for

So tell me, what is your favourite cold weather food?

Where did the ingredients for this dish come from:
Beef: Mad Butcher – Hastings; Yoghurt: Origin Earth – Havelock North; Onions, garlic, spinach: Krismaw Gardens – Hastings;
Coriander: The Chef’s Garden @ Epicurean – Hastings; Store
Cupboard Ingredients:
vegetable oil, garam marsala, cumin, ground coriander, turmeric, ginger, curry leaves, salt, stock, canned
tomatoes, tomato paste.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other cold weather beef dishes you might like to try;

Easy Curried Beef & Vegetable Stew

Easy Curried Beef & Vegetable Stew

Madras Beef Curry

Madras Beef Curry

Harissa Braised Beef with Preserved Lemon

Harissa Braised Beef with Preserved Lemon


5 thoughts on “Aromatic Beef Curry”

  1. Curry is good any time of the year but particularly when the temperatures drop. I’m quite sure my cousin who lives in Wellington put on FB that the temp in his city was -6C. I lived there for a decade and I do remember days of -3C but never anything colder. Apparently it’s been snowing in Wellington which is a very rare event. I’m glad I’m not there – it’s cold enough in Sydney xx
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    1. No, no snow down on the plains even though it feels like it! But major roads in and out of the area have been closed because of snow and when you can see the ranges to the west the snow is very low.

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