Semma's Coconut Beef Curry
A rich, deeply flavorful Indian beef curry featuring tender beef slow-cooked in a creamy coconut milk base with aromatic spices, a signature dish inspired by Semma in NYC.
Ingredients
- 1 tbsp coconut oil
- 1.5 lb beef chuck cut into 1-inch cubes
- 1 large onion finely chopped
- 2 tbsp ginger garlic paste
- 2 medium tomatoes puréed
- 1 tsp turmeric powder
- 1.5 tsp red chili powder adjust to taste
- 2 tsp coriander powder
- 1 tsp cumin powder
- 0.5 tsp garam masala
- 1 can full-fat coconut milk (13.5 oz)
- 0.5 cup water or beef broth
- Fresh cilantro for garnish chopped
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and sear on all sides until browned. Remove beef and set aside.
- In the same pot, add chopped onion and sauté until softened and golden brown, about 8-10 minutes.
- Add ginger garlic paste and cook for 1 minute until fragrant.
- Stir in puréed tomatoes and cook for 5-7 minutes until the mixture thickens and the oil separates from the masala.
- Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Cook for 2-3 minutes, stirring constantly, to toast the spices, ensuring they don't burn.
- Return the seared beef to the pot. Pour in the full-fat coconut milk and water or beef broth. Add salt to taste.
- Bring the curry to a simmer, then reduce heat to low. Cover the pot and cook for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
- Once the beef is tender and the sauce has thickened to your liking, taste and adjust seasoning if needed.
- Garnish generously with fresh cilantro and serve hot with your choice of rice or bread.
Notes
For extra tender beef, consider slow cooking for longer or using a pressure cooker. This curry pairs wonderfully with fluffy basmati rice, flaky parotta, or warm naan bread. Adjust red chili powder to your preferred spice level.