A few weekends ago, we made curry beef and curry aloo (Trinidad style) for our Saturday lunch and enjoyed it with delicious soft, paratha roti(buss up shot). It was a really good combination and I have been craving it ever since.
In this curry beef recipe, small cubes of beef are cooked in a savory curry sauce. It’s well seasoned with bandhania(culantro), scallions, thyme and our flavorful Caribbean peppers. I added ground cumin as well to give it another depth of flavor.
Do give this curry beef recipe a try and tag me on social media with your tempting pics.
This recipe makes enough for 8 servings, along with the curry aloo (in my household).
You may also love these delicious recipes:
- Curry Chicken
- 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
Trinidad Curry Beef Recipe
3 lbs beef, cubed
½ onion, sliced
8 leaves cilantro / bandhania, chopped
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
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.
Trinidad Curry Beef
Ingredients
- 3 lbs beef cubed
- ½ onion sliced
- 8 leaves cilantro / bandhania chopped
- 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
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.
