Beef and Yogurt Curry

image :  Beef and Yogurt Curry


  • 1 tablespoon canola oil, approximately
  • 2 1/2 lbs (1.25kg) beef chuck steak, diced
  • 2 large onions, thinly sliced
  • 6 garlic cloves, minced
  • 2 tablespoons finely chopped ginger
  • 1 1/2 tablespoons ground coriander
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon crushed dried chili
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cardamom
  • 1 cinnamon stick
  • 1 cup plain yogurt
  • 14 oz (398ml) can diced tomatoes, undrained
  • 1 teaspoon salt
  • 1/3 cup chopped fresh cilantro 1/3 cup chopped fresh mint extra yogurt to serve


Heat oil in a large pot over medium-high heat. Cook beef in batches until browned. Remove from pan and set aside. Heat a little more oil in same pan. Add onions and cook, stirring occasionally for about 10 minutes or until onions are browned and softened. Add garlic, ginger, coriander, cumin, chili, turmeric and cardamom. Cook for 1 to 2 minutes or until fragrant.

Add cinnamon stick. Stir in yogurt in several batches, stirring after each addition – this is to ensure the yogurt doesn’t split. Stir in tomatoes with their juice and salt. Return beef to pot. Simmer, covered, stirring occasionally, for 1 1/2 hours. Remove cover and simmer, uncovered for about 20 minutes or until thickened if necessary. Stir in remaining ingredients. Serve with extra yogurt if desired. Serves 8.