Beef Musala Curry

Beef Musala Curry

This beef masala curry will have you licking your plate clean and begging for more. The dish sings with flavour and breathes the most mouth-watering fragrances -guaranteed to become one of your winter-time staples. One of the many great things about this dish, and curries in general, is its adaptive nature. Looking for zingy-flavours to compliment the spicy aromas - add a squeeze of lime juice or a dollop of tangy tomato chutney. Wanting to turn up the heat - add some chilli. Whatever your curry preference, the masala spices provide a beautiful base for creating a dish perfectly suited to your liking.   


  • Beef, 1kg (cut into cubes)
  • Olive oil
  • Onion, 1 (chopped)
  • Garlic cloves, 3 (minced)
  • Fresh ginger (finely chopped)
  • Red chilli (finely chopped)
  • Can of crushed tomatoes
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Ground turmeric, 1 tsp
  • Ground cumin, ½ tsp
  • Ground coriander, ½ tsp
  • Cayenne pepper, ½ tsp
  • Smoked paprika, ½ tsp
  • Lemon zest, ½ tsp
  • Brown sugar, 1 tsp
  • Beef stock, 1 cup
  • Water, 1 cup
  • Garam masala, 1 tsp
  • Green style yoghurt



  1. Over medium heat, warm oil in a large pot. Fry the chopped onions until transparent then add the garlic, ginger and chilli. Cook for 1-2 minutes, then add the spices, excluding the garam masala. Cook for another 1-2 minutes.
  2. Stir in the crushed tomatoes, brown sugar, salt and pepper. Add the water and stock, and bring to a boil.
  3. In a separate pan, over a high heat brown the meat pieces on all sides. Once browned, add the beef pieces to the spice pot.
  4. Reduce the heat to low and cook uncovered for 1½ to 2 hours. The beef should be tender and the sauce thick.
  5. About 30 minutes before you’re ready to serve, add the garam masala, the lemon zest and a dollop of yoghurt. Cook for another 30 minutes.
  6. Serve with basmati rice and poppadums.