Beef Curry with Peas

This beef curry with sweet garden peas borrows some flavours from a keema but is a big hearty but really simple introduction to Indian flavours.

This beef curry with sweet garden peas borrows some flavours from a keema but is a big hearty but really simple introduction to Indian flavours.

Beef Curry With Peas.

This beef curry with peas is far from being one of my “authentic” Indian curries. It is a pretty simplified curry that that leans heavily on a few Indian spices.

The great news about that is that this dish is easy to make from a fairly small pantry of spices. With only fenugreek being a little more challenging to find.

You could omit the fenugreek if it is impossible to find or sub for some fenugreek leaves if you are lucky enough to find them more readily available.

Naturally, the flavour will be different but it will still be delicious.

There are definite nods in this beef curry recipe to Keema Matar which is typically a minced mutton or lamb dish with peas.

The peas here are so important, those little explosions of sweet juiciness contrasted with the spice make the dish.

This beef curry with sweet garden peas borrows some flavours from a keema but is a big hearty but really simple introduction to Indian flavours.

Beef Curry Recipes.

Beef is not as unusual in Indian recipes as is often perceived.

It also works really well, the bold flavour allows spices to be used a little more freely whilst maintaining the flavour of the meat. 

As far as I am concerned the flavour of the core ingredient in a curry is just as important as the curry spices.

The use of meats or vegetables with a bolder flavour facilitates that aim.

I have a couple of other beef curry recipes that move on from base spices and techniques. Both my beef bhuna and beef dopiaza are perfect next steps on from this recipe.

If you want something a little left-field then try a Beef Rendang, a delicious spicy curry style dish from Indonesia.

This beef curry with sweet garden peas borrows some flavours from a keema but is a big hearty but really simple introduction to Indian flavours.

What Cut Of Beef To Use In Beef Curry.

The first thing you want to look at is how long the beef curry cooks for. 

In this recipe, we are looking at a couple of hours. That permits you to use a cheaper cut of beef and my favourite is shin or shank of beef!

Shin of beef is a very un-loved piece of meat. It has not gained the popularity that some of the cheaper cuts of meat have picked up in recent years.

That makes it really affordable and it is also packed full of flavour.

It is a piece of meat with lots of connective tissue so really needs a couple of hours to cook. But the great thing about that is that these break down and help thicken and enrich any sauce or gravy that the beef is braised in.

I know that I always recommend this curry is served with a naan bread. So this time I will recommend…

Naan bread, are you daft? That thick and unctuous gravy is begging for naan bread!

This beef curry with sweet garden peas borrows some flavours from a keema but is a big hearty but really simple introduction to Indian flavours.
Beef Curry With Peas

Beef Curry With Peas

Yield: 2 Servings
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

This beef curry with sweet garden peas borrows some flavours from a keema but is a big hearty but really simple introduction to Indian flavours.

Ingredients

  • 50 g Ghee, Sup for cooking oil
  • 400 g Beef Shin, Cut into 2.5cm Cubes
  • 150 g Onion, Medium dice
  • 1 Tsp Kashmiri Chili Powder
  • 1 Tsp Turmeric Powder
  • 1/2 Tsp Ground Cumin
  • 1/8 Tsp Ground Fenugreek
  • 1 Tbsp Garam Masala
  • 1 Tbsp Tomato Paste
  • 150 ml Tomato Passata, Tomato Sauce in the US
  • 100 g Peas, Fresh or frozen are fine
  • Salt to Taste

Instructions

  1. Heat the ghee over a medium high heat in a heavy bottomed pan and brown the beef in batches.
  2. When the beef is browned set aside and add in the onions and cook for about 5 minutes, then return the beef to the pan and reduce the heat to medium.
  3. Stir in the chili powder, cumin, fenugreek, garam masala and cook out for a minute to allow the spices to become fragrant.
  4. The add in the tomato paste and tomato passata and stir, then cover and cook over a low heat for an hour and 40 minutes, now its the ideal time to add salt to taste.
  5. Remove the lid for the final 20 minutes of cooking and allow the 'gravy' to thicken up.
  6. 2 minutes before dishing up add in the garden peas and bring to temperature, if using frozen stretch this out to 4-5 minutes before serving.

Notes

I step away from basmati rice on this and serve with a nutty wholegrain rice, but basmati will be just as good.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 992 Total Fat: 73g Saturated Fat: 32g Trans Fat: 0g Unsaturated Fat: 34g Cholesterol: 238mg Sodium: 762mg Carbohydrates: 27g Fiber: 8g Sugar: 11g Protein: 59g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

30 thoughts on this Recipe:

  1. I could curry all day long, I absolutely love curries. This combination of beef and peas sounds absolutely amazing and it’s defo a combo I must try since I’m a fan of both. A good old curry like this comes as a treat any time definitely a recipe that I’m going to save and make fairly soon. It’s actually made me really hungry right now ???

  2. I will definitely try this recipe as peas and beef are 2 of my favourite ingredients and the prep time is just 20mins. Sound fantastic to me!
    Also, I really like the potato reference in your name. We’d say “Krumpln” in Austria.

    • Haha, it is so rare for people to pick up on the Krumpli reference 🙂 Although I guess you being fairly close it makes sense, there are not many of us writing in the English language in this part of the world, I know on person in Germany and another in Croatia. Have fun with the curry, it is a really tasty foll proof recipe.

    • Hi Deborah… It most certainly would work in a slow cooker, the sauce would not reduce as much in there so it would be more liquid but if you were to transfer it to a large pan on a high heat and reduce for 5-10 minutes before serving (remove the meat first) and then add the meat back in with the peas you should be pretty much sorted.

  3. This looks absolutely delicious! I can’t wait to make it but I have one questions regarding the salt. Unless I am missing something, I don’t notice salt as part of the ingredients so I was wondering if the other spices make up for that.

    • Thanks for flagging this Farida, very embarrassing as it is one of my bug bears, I have ammended the recipe… I rarely give amounts far salt as it depends very much on personal taste and other ingredients used but have indicated where the salt should be added 🙂

  4. Seriously, I was reaching through my screen to grab that bowl. Your photo really sells this delicious dish.

  5. This is almost like a Mutton matar(peas) keema!! Except you have used beef. Looks delicious. I love your take on Indian food..Good job!

    • Thanks Swayam, the dish is loosely based on Matar Keema dishes but with my own twist… Most of my Indian food is inspired by Anglo Indian food.

  6. These spices sound amazing. I bet it’s so fragrant! Nice that you can use frozen peas, too – so you can quickly throw this together 🙂

    • Thanks Kate, frozen peas are such a wonderful ingredient, we freeze our own and use them throughout the year and they are always fantastic.

  7. I love curry of any variety and this recipe makes for a flavorful meal for my husband and me. Aside from the brown rice, do you serve any other traditional Indian side/vegetable dishes with your beef curry?

    • Hi Ronda, I tend not to cook many traditional Indian sides although this would work well with a bombay potato!

  8. I’m absolutely loving the seasoning combination in this…sounds amazing!! Thanks so much for sharing this recipe, can’t wait to try! 🙂

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