Ingredients
3 tablespoons vegetable oil, divided
2 1/2 pounds (about 1.13 kg) chuck roast, cut into bite-sized pieces
Kosher salt and freshly ground black pepper, to taste
1 large yellow onion, diced
2 garlic cloves, minced
2 tablespoons ginger, minced
2 tablespoons curry powder (a blend typically containing turmeric, coriander, cumin, salt, ginger, fenugreek, cayenne, cinnamon, cloves, nutmeg)
28 ounces (about 794 grams) diced tomatoes
2 teaspoons lemon juice
Instructions
1-Heat a portion of the vegetable oil in a heavy-bottomed pot until it just begins to smoke.
2-Generously season the chuck roast with salt and pepper, then brown the beef in batches in the hot oil. Set the browned beef aside.
3-Sauté the diced onions in the pot until translucent, about 5 minutes.
4-Add the minced garlic, ginger, and curry powder, cooking until fragrant, about 30 seconds.
5-Stir in the diced tomatoes and lemon juice, scraping up any browned bits from the pan.
6-Return the browned beef to the pot, bring to a simmer, cover, and cook for 45 minutes.
7-Serve the curry over rice or with naan bread as desired.
Last Step:
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🍲 Browning the beef adds depth of flavor but can be skipped for quicker prep.
⏲️ Simmering for 45 minutes is key for tender meat; less time results in tougher beef.
🌿 Chuck roast is ideal due to marbling that enhances tenderness after cooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Dish
- Method: Sautéing, Simmering
- Cuisine: Indian-inspired
- Diet: Gluten Free, Keto-friendly (without rice)
Nutrition
- Serving Size: 1 serving