Indian Beef Curry

Indian Beef Curry
By The Cooking World, Editorial Staff
March 26, 2021

Beef Chitarnee, an Indian Jewish Beef Curry Recipe

If you follow our work you probably know that we are big fans of Monday Morning Cooking Club. In honor of our lovely friends from the club, in the next We Cook Book recipes we'll be sharing with you, some of our favorite recipes from their cookbooks. Today we decided to share a recipe from their first book, an Indian Beef Curry called Beef Chitarnee.

Beef Chitarnee is a sweet and sour dish that is unique to the Baghdali Indian community. This delicious Indian Beef Curry has a rich sweetness, which is balanced by the sharp burst of vinegar thrown in at the end, making this dish quite unique.

30 minutes
2 hours 30 minutes
4 - 6


For the Beef Chitarnee

1 kg (2 pounds) blade or chuck steak
125 g (1/2 cup) vegetable oil
1 kg (2 pounds) onions, finely chopped
1 red capsicum, finely chopped
4 g (1/2 teaspoon) sea salt
3 g (1 teapsoon) grated fresh ginger
2 cloves garlic, crushed
7 g (2 tablespoons) ground coriander
7 g (2 teaspoons) paprika
3.5 g (1 teaspoon) garam masala
2 g (1/2 teaspoon) ground turmeric
2 g (1/2 teaspoon) freshly ground black pepper
500 g (1 pound) ripe tomatoes, chopped
140 g (5 ounces) tomato paste
15 g (1 tablespoon) sugar
80 g (1/3 cup) brown vinegar
6 fresh curry leaves

For the Turmeric-Roasted Potatoes

1 kg (2 pounds) potatoes, peeled and quartered
2 g (1/2 teaspoon) ground turmeric
30 g (2 tablespoons) vegetable oil

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  1. Cut the beef into 5 cm (2 inches) pieces and set aside. Heat the oil in a frying pan and fry the onions, capsicum, and salt on medium heat for 10 - 15 minutes until the onions are golden brown.
  2. Add the ginger and garlic and cook for a few minutes, stirring. Add the meat and all the spices and brown the meat well. Add the tomatoes and tomato paste and cook for about 2 hours, or until the meat is tender.
  3. While the meat is cooking start doing the potatoes. Preheat the oven to 220 ºC (428 ºF).
  4. Boil the potatoes and turmeric in salted water for 5 minutes, then drain off the water. Cover with the lid and shake the potatoes vigorously to rough the surfaces a little.
  5. Put the potatoes in a greased baking tray. Heat the oil in the oven in a heatproof jug for 5 minutes, then pour it over the potatoes. Bake for 40 minutes, tossing the potatoes occasionally, until crisp and golden.
  6. Just before the potatoes are ready, add the sugar, vinegar, and curry leaves to the meat, and cook for a further 5 minutes. Serve with the turmeric-roasted potatoes.
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