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Slow-Cooked Indian Meat Curry
Mirha Pretty

Slow-Cooked Indian Meat Curry

This Slow-Cooked Indian Meat Curry is rich, aromatic, and deeply comforting. Tender pieces of meat slowly simmer in a flavorful gravy made with tomatoes, onions, garlic, and warming Indian spices. The slow cooking process allows the spices to fully develop and creates incredibly tender meat. It’s a hearty dish that pairs beautifully with naan, roti, or steamed basmati rice.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 500 g beef or mutton cut into medium cubes
  • 3 tablespoons oil or ghee
  • 2 medium onions finely sliced
  • 2 tomatoes finely chopped
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • Salt to taste
  • 2 cups water or broth
  • 2 tablespoons chopped fresh cilantro

Method
 

  1. Heat oil or ghee in a deep pot over medium heat.
  2. Add sliced onions and cook until golden brown.
  3. Stir in ginger garlic paste and cook for about 1 minute until fragrant.
  4. Add chopped tomatoes and cook until soft and blended into the base.
  5. Mix in turmeric, red chili powder, coriander powder, cumin powder, and salt.
  6. Add the meat pieces and stir well to coat them with the spices.
  7. Cook the meat for about 5 minutes to seal the flavors.
  8. Pour in water or broth and bring the curry to a gentle boil.
  9. Reduce heat to low, cover, and let it simmer slowly for about 1–1.5 hours until the meat becomes tender.
  10. Sprinkle garam masala and stir gently before serving.
  11. Garnish with chopped cilantro and serve hot.

Notes

  • Slow cooking helps tenderize tougher cuts of meat and deepen the flavor.
  • Use bone-in meat for a richer curry taste.
  • Add a splash of cream or yogurt for a smoother gravy.
  • Adjust the chili powder to your spice preference.
  • This curry tastes even better the next day as the flavors continue to develop.

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