Trinidad Curry Beef Recipe

A few weekends ago, we made curry beef and curry aloo (Trinidad style) for our Saturday lunch and enjoyed these dishes with delicious soft, paratha roti(buss up shot). It was a really good combination and I have been craving it ever since.

How to Make Curry Beef

In this curry beef recipe, small cubes of beef are cooked in a savory curry sauce. The sauce is well seasoned with bandhania (culantro), scallions, thyme, and our flavorful Caribbean hot peppers. I also added ground cumin to give it another depth of flavor.

Trinidad Curry Beef Recipe: Ingredients You Will Need

• beef, cubed
  
• onion, sliced
  
• cilantro /or  bandhania(culantro), chopped
  
• hot pepper, wiri wiri, scotch bonnet, habanero
  
• garlic
  
• oil, vegetable or extra virgin olive oil
  
• whole cumin seeds, geera- optional
  
• curry powder – Use your favorite curry powder or any Caribbean brand
  
• scallions, chopped
  
• thyme sprigs
  
• bandhania, for finishing – this herb is also called culantro or recao. You can purchase it in Caribbean, Spanish or Asian supermarkets
  
• ground cumin
  potatoes, peeled and cubed, optional

Cooking Instructions

Season beef with ¼ onion, garlic, bandhania, hot pepper, salt and black pepper. Marinate for a couple of minutes, or overnight covered in the refrigerator.
Heat oil in a dutch oven or heavy bottomed pot, add onion and hot pepper and cook until edges are golden brown. Add curry powder and cook until grainy and fragrant.
Add ½ cup of water and cook until the curry separates from the oil.
Add the seasoned beef and stir continuously to coat with the curry, about 3-5 minutes.
When the sizzling has subsided, reduce the heat to medium low, cover and allow it to release and cook in its natural juices. After 15 mins, give it a stir and add thyme.
Once the liquid has evaporated, add cumin(and potatoes if using), and cook until it starts to stick to the pot. Add 1-2 cups water and cook for an additional 15-20 minutes to create a thick gravy. Some beef may require a longer cooking time to tenderize, therefore add enough hot water to cover and cook until desired tenderness.
Check for salt and add more if required. Finish off with chopped bandhania, scallion or cilantro.

Serving Suggestions and Meal Ideas

• Curry Beef, Curry Channa and Aloo, Paratha
• Curry Beef, 30 MIn Curry Canned Channa and Aloo, Mango Talkari or Curry Mango, Dhalpuri
• Curry Beef, Curry Aloo, Paratha
• Curry Beef, Curry Cabbage or Cabbage and Tomatoes, Dosti Roti
• Curry Beef, Dhal, Freshly Steamed Rice
• Curry Beef, Curry Baigan and Aloo, Dhalpuri
• Curry Beef with Potatoes, Rice
• Curry Beef, Patchoi and Sada Roti
• Curry Beef, Stewed Red Beans, Freshly Steamed Rice, Salad, Boiled Plantain
• Curry Beef, Rice and Beans or Yellow Rice and Peas, or Turmeric Rice, or Cilantro Coconut Rice, Cabbage and Tomatoes

Did You Love This Curry Beef Recipe?

This Trinidad curry beef is a comforting, flavorful dish that brings the taste of the islands right to your kitchen. With its aromatic spices, tender chunks of beef, and rich, curry-infused sauce, it’s a meal that’s sure to satisfy and impress. Whether you’re serving it with fluffy rice, warm roti, or a side of steamed vegetables, it’s a versatile dish that you can enjoy in so many ways. If you tried this recipe, I’d love to hear your thoughts—feel free to leave a comment and leave a 5-star rating below! And for more delicious Caribbean recipes, be sure to check out my YouTube channel for step-by-step videos that make cooking along easy and fun.

Other Recipes You Will Love

Curry Chicken
Curry Aloo
Geera Chicken 
Curry Aloo
Curry Goat 
Curry Duck
Curry-Stew Pork with Peas
Curry Fish with Mango
Stewed Chicken
Top 10 Veggie Recipes in Trinidad
Aloo Roti
Curry Baigan and Aloo with Chickpeas
Stewed Lamb
Stewed Beef
 

Trinidad Curry Beef

In this recipe, small cubes of beef are cooked in a savory curry sauce. It’s well seasoned with bandhania, scallions, thyme and our flavorful Caribbean peppers. I added ground cumin as well to give it another depth of flavor.

4.80 from 15 votes

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Course: Breakfast, dinner, lunch

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Servings: 10 servings

Calories: 406kcal

Ingredients

• 3 lbs beef cubed
• ½ onion sliced
• 8 leaves culantro / bandhania chopped (cilantro. is a good substitute)
• Hot pepper
• 6 cloves garlic
• ¼ cup oil
• ½ tsp whole cumin geera- optional
• 2 tbs curry powder
• 2 scallions chopped
• Thyme sprigs
• 4 leaves bandhania for finishing
• 1/2 tsp ground cumin
• 1 tsp salt or to taste
• 2 potatoes medium, peeled, cubed, optional

Instructions

• Rinse beef with the juice of a lime or lemon. Drain well.
• Season beef with ¼ onion, garlic, bandhania, hot pepper, salt and black pepper. Marinate for a couple of minutes, or overnight covered in the refrigerator.
• Heat oil in a dutch oven or heavy bottomed pot, add onion and hot pepper and cook until edges are golden brown. Add curry powder and cook until grainy and fragrant. Add ½ cup of water and cook until the curry separates from the oil.
• Add the seasoned beef and stir continuously to coat with the curry, about 3-5 minutes. When the sizzling has subsided, reduce the heat to medium low, cover and allow it to release and cook in its natural juices. After 15 mins, give it a stir and add thyme.
• Once the liquid has evaporated, add cumin(and potatoes if using), and cook until it starts to stick to the pot.
• Add 1-2 cups water and cook for an additional 15-20 minutes to create a thick gravy. Some beef may require a longer cooking time to tenderize, therefore add enough hot water to cover and cook until desired tenderness.
• Check for salt and add more if required. Finish off with chopped bandhania, scallion or cilantro.

Video

Notes

**Cilantro is good substitute for culantro(bandhania/shado beni). If you don’t have either, use only scallion.

Nutrition info calculated based on 10 servings and 1 tsp salt – however, this recipe may need more salt. 

Nutrition

Calories: 406kcal | Carbohydrates: 2g | Protein: 24g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 326mg | Potassium: 408mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 3mg