Spiced beef Indian curry

Prep: 15 mins
Cook: 130 mins
Spiced beef Indian curry
Tender spiced beef with Indian notes and flavours that you can easily make ahead of a special event.

170g unsalted peanuts

2 x 400ml tin coconut milk

8 tbsp massaman curry paste

1kg stewing beef

900g waxy potatoes, cut into 2½cm chunks

2 onions, cut into thin wedges

8 dried kaffir lime leaves (available in large supermarkets)

1 ½ cinnamon sticks

2 tbsp tamarind paste

2 tbsp palm or soft light brown sugar

2 tbsp fish sauce

2 red chilli’s, deseeded and finely sliced, to serve

Jasmine rice, to serve

Preheat the oven to 200°C / 400°F / Gas mark 6.

Line a baking tray with greaseproof paper.

Roast the peanuts on the prepared tray for 5 minutes until golden brown.

Allow to cool completely then roughly chop.

Reduce the oven temperature to 180°C / 350°F / Gas mark 4.

Heat 4 tablespoons of coconut milk in a large casserole dish.

Add the curry paste and fry for 2 minutes, then stir in the beef and brown in batches, transferring the beef to a dish as it browns.  

Stir in the rest of the coconut milk with half a tin of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts.

Bring to a simmer, then cover with either a lid or with kitchen foil and cook for 2 ½ hours in the oven or until the beef is tender.

Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice on the side.


Preparation Time
15 minutes

Cooking Time
130 minutes

Main ingredients
Beef, Vegetables, Rice, Sugar, Oil, Chilli, Spice, Nuts, Stock/Broth

Recipe Type
Entertaining, Curry, Batch Cooking


Level of Difficulty

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