Slow cooked tamarind beef curry

Big, bold flavour with tender New Zealand beef

Serves

4 - 6

Prep Time

20 mins

Cook Time

2 hrs 30 mins

Rich, aromatic, and deeply satisfying, this slow-cooked tamarind, ginger and coconut beef curry is a warming dish that layers tangy tamarind, fragrant spices, and creamy coconut in every bite. The beef is marinated and slow-cooked until meltingly tender, while cauliflower and red capsicum add vibrant colour and texture. Finished with fresh coriander and served with coconut rice and charred greens, it’s the kind of comforting meal that fills the house with irresistible aromas and brings everyone to the table. Perfect for a relaxed weekend feast or to batch-cook ahead for flavour-packed weeknight dinners.

Roz McIntosh

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Ingredients

For the beef marinade

1kg Quality Mark gravy beef
cut into large chunks
¾ cup tamarind paste
mixed with warm water and strained
1 Tbsp fresh ginger
grated
1 Tbsp garlic clove
crushed
1 tsp ground coriander
½ tsp turmeric
ground
1 tsp salt
1 Tbsp oil

For the curry base

2 Tbsp oil
1 onion
large, diced
1 tsp cumin seeds
1 tsp yellow mustard seeds
1 - 2 red chilliesi
dried
½ tsp cayenne pepperi
1 tsp paprika
1 tsp garam masala
200ml (½ can) coconut cream
1 ½ cups beef stocki
1 tsp brown sugari
To taste salt

For the vegetables

2 cups cauliflower
florets
1 red capsicum
sliced
fresh coriander
to garnish

Method

Combine the beef chunks with tamarind paste, ginger, garlic, coriander, turmeric, salt, and oil. Massage well and marinate for at least 1 hour.

In a heavy pot or Dutch oven, heat 1 tablespoon of oil. Sear the beef in batches until browned on all sides. Set aside.

In the same pot, add another tablespoon of oil. Sauté cumin seeds, mustard seeds, and dried red chilies until fragrant (about 30 seconds).

Add sliced onions and cook until golden and soft.

Stir in paprika, garam masala, and a pinch of salt.

Return the seared beef to the pot. Pour in coconut milk and water.

Bring to a gentle simmer, cover, and place in the oven at 160ºC for 2.5 hours, or until beef is tender and falling apart. Stir occasionally and top up with water or stock if needed.

Alternatively place into a slow cooker and cook on low for 8 hours or high for 4 hours.

About 20–25 minutes before the end of cooking, stir in the cauliflower florets and capsicum slices.

Taste and adjust seasoning. Finish with fresh coriander.

Serve over fragrant coconut rice, paired with charred broccoli and brussels sprouts, tossed in garlic and lime for a fresh, zesty finish.

Make it your own

Lamb shoulder or neck chops work just as well if you don't have beef.
Add baby potatoes or kumara for a heartier dish.
No tamarind paste? Try a mix of lime juice and a little brown sugar as a quick substitute.
Use frozen cauliflower florets or sliced courgette if that is what you have in the fridge.
Not into spice? Leave out the cayenne and just use paprika for a milder version.

Tips and tricks

Marinating the beef for a few hours or overnight gives even more depth of flavour.
Toasting the whole spices at the start really brings them to life.
Use a Dutch oven for even heat and best results in the oven.
This curry is even better the next day, once the flavours have had time to settle.

Storage and freezing

Keeps well in the fridge for up to 3 days.
Freezes well in airtight containers for up to 3 months.
Leave the veggies out if freezing and add fresh when reheating for best texture.
Reheat gently on the stovetop or in the microwave with a splash of water or stock.