Yogurt and Beef Curry

Yogurt and Beef Curry

Yogurt and Beef Curry


  • 500 g of beef cut into pieces
  • 200 g of frozen peas
  • 1 chopped onion
  • 3 tomatoes cut into pieces
  • 1 plain yogurt without sugar
  • 2 cloves of garlic
  • 1 piece of ginger
  • 1 teaspoon of coriander seed
  • 2 tablespoons of turmeric
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of clove powder
  • 1/2 teaspoon of chili powder (or more according to taste)
  • 2 tablespoons of chopped coriander
  • salt and pepper


In a bowl, mix the meat with yogurt and salt then cover and let marinate overnight in the refrigerator. The next day, drain the meat and reserve the marinade.

In a pot, heat a tablespoon of oil and fry the piece of meat for 5 minutes, mixing it so it’s grilled on every sides. Empty all the contents of the pot in a bowl and set aside.

In a mortar, mash together the garlic, ginger and coriander seeds. Heat again the pot with a tablespoon of oil and fry the onions, garlic, ginger and crushed coriander seed, turmeric, cloves, cumin, cinnamon and chili. Cook over medium heat for 2-3 minutes. Add the tomatoes, the marinade, a quarter of a glass of water, the meat, pepper, a little salt and peas and let it simmer for 20 minutes.

Sprinkle your Yogurt and Beef Curry with chopped coriander and serve it hot with white rice and a salad.

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