Beef
Cottage Pie
Cottage pie tops a savoury minced-beef filling with mashed potato. A reduced filling supports the potato layer, while forked ridges on top create extra…
Beef
Nepali Beef Curry
This beef curry uses an onion-tomato masala with cumin, coriander, ginger and garlic. It is presented as a Nepali-style spice preparation, not a claim that beef is universally used in Nepali homes. The braising cut needs time to become tender while the gravy concentrates.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use beef chuck in even cubes and measure the initial water. Tomato acidity and the age of the meat can affect the braising time. Ground spices should be fresh enough to smell aromatic before they enter the pan.
Cook the onion and tomato-spice base before coating the beef. Simmer gently with enough liquid to prevent catching, checking periodically for tenderness. Add garam masala and fresh coriander near the finish so their aroma remains distinct.
If the beef is firm after the stated time, continue the gentle braise with a little hot water as needed. If gravy becomes thin, reduce it after tenderising rather than trying to cook everything on high heat from the start.
About This Recipe
This beef curry uses an onion-tomato masala with cumin, coriander, ginger and garlic. It is presented as a Nepali-style spice preparation, not a claim that beef is universally used in Nepali homes. The braising cut needs time to become tender while the gravy concentrates.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Heavy lidded pot
- ✓ Tongs
- ✓ Wooden spoon
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Brown the beef: Pat beef dry. Heat half the oil in a heavy pot and brown in batches; lift aside.
- Prepare masala: Add remaining oil and cumin seeds for 20 seconds. Add onion and cook for 10–12 minutes until golden, then ginger and garlic for 1 minute.
- Reduce tomatoes: Stir in ground coriander, turmeric, chilli, tomato and salt. Cook for 10 minutes until thick.
- Braise: Return beef with bay leaves and water. Cover and simmer very gently for 1½–2 hours, stirring occasionally, until a fork enters easily.
- Adjust gravy: Add a small amount of hot water if the meat is still firm and liquid is low. Once tender, uncover to reduce the gravy to the thickness you prefer.
- Finish: Add garam masala, cook for 3 minutes, remove bay leaves and garnish with coriander.
Chef Notes & Tips
This is a recipe variation, not a claim that beef is eaten throughout Nepal. Chuck or shin needs a long, gentle cook; do not replace it with lean steak and keep the same timing.
Ingredient choices: Use beef chuck in even cubes and measure the initial water. Tomato acidity and the age of the meat can affect the braising time. Ground spices should be fresh enough to smell aromatic before they enter the pan.
Cooking control: Cook the onion and tomato-spice base before coating the beef. Simmer gently with enough liquid to prevent catching, checking periodically for tenderness. Add garam masala and fresh coriander near the finish so their aroma remains distinct.
If something goes wrong: If the beef is firm after the stated time, continue the gentle braise with a little hot water as needed. If gravy becomes thin, reduce it after tenderising rather than trying to cook everything on high heat from the start.
Ingredient Substitutions
- ↔ Beef chuck → beef shin, adjusting time for tenderness
- ↔ Fresh tomatoes → canned chopped tomatoes
- ↔ Coriander leaves → omit
Food Safety & Doneness
For intact beef steaks and roasts, reach at least 63°C and rest for 3 minutes. Braising cuts need longer for fork-tender texture. Keep raw-meat utensils away from cooked food.
Serving & Plating
Serve with rice or flatbread and clearly identify the meat for diners. Remove bay leaves and portion the tender beef with enough gravy to moisten the accompaniment.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
Discover More
Related Recipes
Beef
Beef
Beef Goulash
This beef goulash uses sweet paprika, onion and caraway to flavour a tomato-rich braise with potatoes and peppers. The beef should become tender while…
Beef
Beef Souvlaki Plate
Beef souvlaki serves lemon-oregano seasoned steak pieces with peppers, onions, pita and tzatziki. A quick cook suits the sirloin, while the cool yogurt sauce…
Community Reviews
Rate & Review This Recipe
No reviews yet. Be the first to rate this recipe.