10 Easy & Authentic Beef Curry Recipes
If you’re looking for some easy and authentic Pakistani and Indian-style beef curry recipes, you’ll love this collection of 10 tried-and-tested recipes.
Popular Beef Curry Recipes
Pakistan is known for its meaty curries, and beef can be found in so many of them. Keema, kofte, and nihari are all synonymous with Pakistani cuisine. Not only is beef a popular ingredient in kebabs, it makes its way into curries in just about every form.
Types of Beef Curry
Beef is used in countless curry recipes. Here are the most common types:
- Ground beef curries (any and all Keema curries)
- Boneless beef stews and curries (such as my Beef Curry or my friend Sarah’s Bhunna Gosht)
- Bone-in beef stews (such as Nalli Nihari)
- Shredded beef stews melded with grains and lentils (such as Haleem or Hareesa)
- Lastly, beef is also used in coconut curries such as my friend Neena’s IP Beef Curry.
Here’s a list of my top 10 Beef Curry recipes:
If you want more, you can also browse my full collection of beef dinner recipes.
Are these Beef Curries easy to make?
Short answer – YES. If you have a few common 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 form of ground beef in my opinion!
Easy Instant Pot Keema
Keema Matar (Ground Beef Curry with Peas)
Instant Pot Keema Lobia (Ground Beef and Black Eyed Peas Curry)
Aloo Keema (Ground Beef and Potato Curry)
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.
Easy Instant Pot Pakistani Beef Curry
Easy Pakistani Haleem Recipe (Instant Pot)
Easy Nihari (Pakistani Beef Stew)
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.
Saucy Mongolian Beef – Gluten-Free
Pakistani Beef Kofta Curry (Meatball Curry)
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 Easy & Authentic Beef Curry Recipes: Pakistani Beef Stew
- 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.