This Gordon Ramsay Beef Curry is a rich and deeply flavorful recipe, which is made with diced braising steak and aromatic cardamom pods. It’s the ultimate comfort food recipe, ready in about 2 hours and 15 minutes.
Jump to RecipeGordon Ramsay Beef Curry Recipe Ingredients
- 2 tbsp oil
- 500g diced braising steak
- 1 tbsp butter
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 thumb-sized piece fresh ginger, grated
- ¼ tsp hot chili powder
- 1 tsp turmeric
- 2 tsp ground coriander
- 3 cardamom pods, lightly crushed
- 400g canned chopped tomatoes
- 300ml beef stock
- 1 tsp sugar
- 2 tsp garam masala
- 2 tbsp double cream (optional)
- ½ bunch fresh coriander, roughly chopped
- Naan or basmati rice, to serve
How To Make Gordon Ramsay Beef Curry Recipe
- Brown the Beef: Heat 1 tablespoon of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the diced beef with salt and pepper. Working in small batches, brown the beef on all sides, which should take about 5–8 minutes in total. Set the browned beef aside.
- Caramelize the Onions: Lower the heat slightly. Add the remaining tablespoon of oil and the butter to the pot. Add the finely chopped onion and cook slowly for about 15 minutes, stirring occasionally, until the onions are soft, sticky, and a deep golden brown.
- Bloom the Spices: Stir in the crushed garlic, grated ginger, chili powder, turmeric, ground coriander, and lightly crushed cardamom pods. Fry for 2 minutes, stirring constantly, until the spices are fragrant.
- Build the Sauce: Pour in the canned chopped tomatoes, beef stock, and sugar. Stir everything together, scraping up any flavorful bits from the bottom of the pot. Bring the mixture to a gentle simmer.
- Simmer the Curry: Return the browned beef to the pot. Cover with a lid and cook over a very low heat for 1½ to 2 hours, or until the beef is melt-in-your-mouth tender.
- Thicken and Finish: If you prefer a thicker sauce, remove the lid for the last 20 minutes of cooking. Once the beef is tender, stir in the garam masala and the optional double cream. Taste and adjust the seasoning with salt and pepper if needed.
- Garnish and Serve: Garnish with a generous amount of fresh coriander. Serve hot with warm naan bread or fluffy basmati rice.
Recipe Tips
- How do I get the most flavor from the beef? You must brown the beef properly in small batches. Don’t overcrowd the pan. Searing the meat deeply creates a rich, caramelized crust that builds a flavor foundation that cannot be achieved by just simmering it in the sauce.
- Why cook the onions for so long? Patience is key. Slowly caramelizing the onions until they are deep golden and sticky draws out their natural sweetness, adding an incredible depth of flavor to the curry base that you can’t get by rushing.
- What does it mean to “bloom” the spices? Frying the dry spices in the hot oil for a minute or two before adding any liquid is a crucial step. It unlocks their essential oils and deepens their flavor, making the curry much more aromatic and complex.
- How do I ensure the beef is tender? A low and slow simmer is essential. Once the beef is in the sauce, keep the heat very low so it’s just barely bubbling. Boiling the curry hard will cause the muscle fibers in the beef to seize up, resulting in tough meat.
What To Serve With Beef Curry
This rich curry is best served with classic Indian side dishes to complete the meal:
- Fluffy basmati rice
- Warm naan bread or roti for dipping
- A cooling cucumber and mint raita
- Mango chutney
How To Store Beef Curry
- Refrigerate: Allow the curry to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. The flavors are often even better the next day.
- Freeze: Beef curry freezes exceptionally well. Let it cool, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Beef Curry Nutrition Facts
- Calories: 270kcal
- Carbohydrates: 15g
- Protein: 30g
- Fat: 10g
- Saturated Fat: 4g
- Sodium: 500mg
- Fiber: 4g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What cut of beef is best for curry?
Braising steak (also known as chuck steak or stewing beef) is the ideal choice. It’s a tougher cut with good marbling that becomes incredibly tender and flavorful when cooked low and slow for a long period.
Can I make this curry in a slow cooker?
Yes. Follow steps 1-4 on the stovetop to brown the beef and build the flavor base. Then, transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender.
How can I adjust the spice level?
This recipe has a mild to medium heat. To make it spicier, you can increase the amount of hot chili powder or add some fresh, chopped green or red chilies along with the garlic and ginger. To make it milder, reduce or omit the chili powder.
Gordon Ramsay Beef Curry Recipe
Course: DinnerCuisine: British-IndianDifficulty: Easy4
servings15
minutes2
hours270
kcalA rich, deeply flavorful, and slow-cooked beef curry with melt-in-your-mouth meat and a perfectly spiced sauce.
Ingredients
2 tbsp oil
500g diced braising steak
1 tbsp butter
1 large onion, chopped
2 garlic cloves & 1 thumb ginger, prepared
Spices: ¼ tsp chili powder, 1 tsp turmeric, 2 tsp ground coriander, 3 crushed cardamom pods, 2 tsp garam masala
400g canned chopped tomatoes
300ml beef stock
1 tsp sugar
2 tbsp double cream (optional)
½ bunch fresh coriander
Directions
- In a heavy pot, brown the seasoned beef in oil in batches. Set aside.
- Sauté onions in butter and remaining oil for 15 minutes until deep golden.
- Stir in garlic, ginger, and dry spices (except garam masala). Fry for 2 minutes until fragrant.
- Add tomatoes, beef stock, and sugar. Bring to a simmer.
- Return the beef to the pot. Cover and cook on low for 1.5–2 hours until tender.
- Remove lid for the last 20 minutes to thicken the sauce if desired.
- Stir in garam masala and optional cream. Garnish with fresh coriander and serve.
Notes
- Searing the beef deeply in batches is essential for building the foundational flavor of the curry.
- Don’t rush caramelizing the onions; their sweetness is a key component of the sauce’s depth.
- Always fry your spices in oil before adding liquids to unlock their maximum flavor and aroma.
- A gentle simmer, not a rolling boil, is the secret to achieving perfectly tender beef.
