Recipes Fragrant South Indian Beef Curry 4.0 (3,793) 1 Review This warming curry has a good bit of heat to it; serve with lots of rice to round out the meal. Slideshow: More Great Curry Recipes By Asha Gomez Asha Gomez Asha Gomez is a celebrated restauranteur and chef. Her critically acclaimed Atlanta restaurant Cardamom Hill is a showcase for her distinctive blend of South Indian flavors and American Southern cooking. She co-authored two cookbooks, including the award-winning My Two Souths: Blending the Flavors of India into a Southern Kitchen (2016). Food & Wine's Editorial Guidelines Updated on September 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Jonny Valiant Active Time: 20 mins Total Time: 2 hrs 15 mins Yield: 4 Ingredients 2 tablespoons canola oil 1 medium onion, thinly sliced 12 fresh curry leaves or 2 bay leaves 6 garlic cloves, grated 4 teaspoons finely grated peeled fresh ginger 1 tablespoon tomato paste dissolved in 1/2 cup of water 2 teaspoons ground coriander 1 teaspoon garam masala 1 teaspoon cayenne 1/2 teaspoon ground turmeric 4 small dried hot chiles 4 star anise pods Two 3-inch cinnamon sticks 1 3/4 pounds boneless beef short ribs, cut into 3/4-inch pieces Salt Directions In a medium enameled cast-iron casserole, heat the oil until shimmering. Add the onion and curry leaves and cook over moderate heat until lightly browned, about 7 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Stir in the dissolved tomato paste along with the coriander, garam masala, cayenne, turmeric, dried chiles, star anise and cinnamon sticks. Add the ribs, season with salt and stir until coated with spices. Cover partially and cook over very low heat until the meat is tender, about 1 hour and 30 minutes. Spoon off as much fat as possible and discard the star anise, cinnamon sticks and bay leaves, if using. Make Ahead The beef curry can be refrigerated overnight. Serve With Steamed rice. Suggested Pairing Spiced, dark-berried red. Rate it Print