10 Best Pakistani & Indian-style Beef Curry recipes that are easy and authentic! Perfect for when you’re looking for a comforting, spicy beef dinner recipe. This list includes ground beef curries (keema) and boneless beef stews with several Instant Pot options. All of these recipes are tested, perfected, and loved by thousands!
Beef curries are close to home – keema, kofte, nihari. They all spell comfort and nourishment.
Here’s a list of my top 10 Beef Curry recipes. All of these recipes are healthy and gluten-free (or can easily be made GF).
Are these Beef Curries easy to make?
Short answer – YES. If you have a few commonly-used ingredients like onions, tomatoes, ginger, and garlic along with a handful of spices, you have everything you need to make most keema recipes.
The beef curry stew recipes typically require more ingredients, but they’re still easy-to-make (one of them is dump-and-go!).
All of these recipes are written with thorough, easy-to-follow instructions. You don’t need to be familiar with South Asian cuisine to prepare them.
My 10 Best Beef Curry Recipes
Ground Beef Curry (Keema) Recipes
Keema is essentially curried ground beef – the best way to have ground beef in my opinion!
Beef Curry Stew Recipes
Comforting curried stews like Nihari and Haleem are popular in Pakistani cuisine. Serve them with naan and plenty of garnishing on a chilly night.
An Indo-Chinese & Kofta (Meatball) Curry
2 additional recipes: Indo-Chinese style mongolian beef with a little extra sauce and spice, and Beef Kofta (Meatball) Curry made with ground beef.
If you try any of these recipes, I’d love to hear from you. Head to the post and leave a comment to let me know! If you’re on Instagram, please tag me so I can see your creations. Thank you!!
10 Best Beef Curry Recipes, Including Instant Pot Pakistani Beef Stew
- Instant Pot
- 1 lb beef stew meat cut into 1 to 2 inch cubes
- 2 tbsp vinegar
To Pressure Cook:
- 1 large or 2 small onions (~220 g) chopped or sliced
- ¼ cup neutral oil
- 6 garlic cloves (leave whole)
- 8-10 dried button red chili peppers if using regular dried chilies, use less
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1/4 tsp whole cloves
- 1/4 tsp whole black peppercorns
- 1- inch cinnamon stick
- 2 whole green cardamom pods
- 1-2 whole black cardamom pods
- 1/2 tsp turmeric powder
- 1 1/4 tsp salt
- 3/4 – 1 cup plain whole milk yogurt*
After Pressure Cooking:
- 2 tbsp ~15-16 whole raw almonds
- 1- inch ginger crushed
- 1 tbsp cilantro for garnish
- To marinate: In a medium bowl, combine the beef and vinegar and add enough water to cover the meat. Set aside and allow the beef to tenderize.
- Meanwhile, add all ingredients listed under ‘To Pressure Cook’ to the Instant Pot. Drain the beef, then rinse and add to the Instant Pot. Stir to mix. (No need to add water to the Instant Pot.)
- Close and seal the lid, then select the Meat/Stew Pressure Cook setting, with a timer set for 45 minutes on High Pressure. When the timer is up, allow pressure to naturally release for 15 minutes.
- Meanwhile, prepare the almonds: Place the almonds in a small microwave-safe bowl and add enough water to submerge. Microwave the almonds for 1 minute, then drain the water and rinse in cold water. Peel the skin off the almond and discard.
- Remove lid and Select High Sauté setting. Sauté until most of the moisture has dried up and the curry starts to thicken (~15 minutes). Gradually increase stirring as time goes on to prevent it from sticking to the bottom.
- Add the crushed ginger and peeled almonds and sauté for an additional 2-3 minutes or until the oil starts to separate from the curry. Taste and adjust salt. Cancel Sauté setting. Garnish with cilantro and serve with naan, roti, or other bread. Discard whole spices as you eat.