Beef Masala Curry

A masala is any of the many spice mixes used in Indian cuisine. The flavour combination of the spices and “warming” effect of the garam masala, makes this beef masala curry the perfect any time of the year comfort food. Fragrant spices and tender meat can be on the table in less than an hour. This is one of those delicious curries, which will have you asking for more.

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  • 4 tablespoons olive oil
  • 1kg lean diced beef
  • 2 medium brown onions, roughly chopped
  • 4 garlic cloves, finely chopped
  • 2 red chillies, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 2 x 400g cans crushed tomatoes
  • 2 cups water
  • 2 teaspoons garam masala
  • 1 cup natural Greek style yoghurt
  •  to serve
  • a small handful fresh coriander leaves
  • 1 tablespoon natural Greek style yoghurt
  • extra sliced chilli (optional)
  • cooked basmati rice
  • poppadum’s


  1. Heat half of the oil in a large heavy bottomed sauté or casserole pan on a high heat and fry the beef pieces for 4-5 minutes, or until browned all over. (You may need to brown the meat in batches).
  2. Put the browned meat on one side and reserve. Using the same pan reduce the heat to medium and add the remaining oil, fry the onions for about 4-5 minutes until softened and changing colour, then add the garlic, chilli and ginger and fry for another 1-2 minutes.
  3. Add the spices and cook for another minute, then stir in the browned beef, a pinch of salt, crushed tomatoes and water, reduce the heat to low and cook uncovered for 1½ to 2 hours (add a little more water if needed) and stirring occasionally until the beef is tender and the sauce thick.
  4. About 30 minutes before your ready to serve, stir in the garam masala and yoghurt (to add extra flavour and smoothness) and add salt to taste.
  5. Cook for a further half an hour. Serve topped with a tablespoon of natural Greek style yogurt decorated with sliced chilli and coriander leaves with a side of basmati rice and poppadum’s. 

Serves 4

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