50min 2 ppl
Beef Karahi
110 minutes
2 people
Hard
110 min · 9 steps
Hard: over 60 min or 12+ steps
460 kcalper person
Protein 46g
Carbs 8g
Fats 28g
About this dish
Braising beef slow-cooked in the karahi tradition with fresh tomatoes, ginger, and green chillies — patience is rewarded as the sauce reduces to a thick, oily masala wrapped around deeply tender chunks of beef.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Tomatoesmedium, roughly chopped (or 200g tinned chopped tomatoes)2
- Garlic Clovesminced3
- Fresh Gingercut into thin matchsticks (half for cooking, half for garnish)15 g
- Green Chillies1 slit lengthways, 1 finely sliced for garnish2
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Beef Braising Steakcut into 4cm chunks375 g
Dairy & Eggs
- Ghee or Vegetable Oil2 tbsp
Dried Goods
- Water75 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander0.5 tsp
- Ground Cumin0.25 tsp
- Black Pepperfreshly ground0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Utensils
- large karahi or heavy casserole
- meat thermometer
- chef's knife
- cutting board
- wooden spoon
Method
1
Cut the beef into 4cm chunks. Roughly chop the tomatoes, mince the garlic, and cut the ginger into thin matchsticks (set half aside for garnish). Slit 1 green chilli lengthways and finely slice the remaining 1 for garnish. Roughly chop the fresh coriander.
Approx. 10 minutes
2
Heat the ghee in a large karahi or heavy casserole over high heat. Add the cumin seeds and sizzle for 30 seconds.
Approx. 1 minutes
3
Sear the beef in batches for 3–4 minutes per batch until deeply browned. Transfer to a plate.
Approx. 8 minutes
4
Add the garlic and half the ginger matchsticks to the pan. Stir for 2 minutes until fragrant.
Approx. 2 minutes
5
Return all the beef to the pan. Add the tomatoes, slit green chilli, ground coriander, ground cumin, and black pepper. Pour in 75ml water and bring to a boil.
Approx. 4 minutes
6
Reduce heat to very low, cover, and simmer for 1 hour 15 minutes until the beef is very tender. Check internal temperature reaches 70°C using a meat thermometer.
Approx. 75 minutes
7
Remove the lid. Increase heat to high and cook for 10 minutes, stirring frequently, until the sauce reduces to a thick, oily masala.
Approx. 10 minutes
8
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
9
Serve garnished with the remaining ginger matchsticks, sliced green chilli, and fresh coriander.
Approx. 2 minutes
