Slow Roasted Beef in Spicy Red Beans Curry

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Slow Roasted Beef in Spicy Red Beans CurryToday's main course entry consists of the delicious slow-roasted beef shoulder with spicy and creamy red beans curry base. This preparation has a lot of scope for experimentation and improvisation. All you need is some change in flavoring agents to match with the local taste. If you do not want to use beef, replace it with mutton or lamb meat. Black-eyed beans can also be mixed with red beans to make the curry. Serve this spicy preparation either with flatbread or with boiled rice. Addition of sour cream as a garnish elevates the flavor of this recipe. You can refrigerate this recipe for up to a day or two. Let's make this spicy, creamy and nutritious beef and beans preparation for our loved ones.

Slow Roasted Beef in Spicy Red Beans Curry
Slow Roasted Beef in Spicy Red Beans Curry

Creamy beans curry with roasted beef

Make this rich and fulfilling main course recipe consisting of nutritious red beans curry with slow roasted beef shoulder seasoned with select ingredients.

Preparation Time: 30 minutes
Cooking time: 1 hour 30 minutes
Servings: 6

  • 2 pounds beef shoulder (chopped)
  • 1 cup red beans (soaked overnight)
  • 2 tsp dried herbs powder
  • 2 tsp lime juice
  • 1 tsp cayenne pepper
  • 2 tsp chili sauce
  • 250 gm tomato puree
  • 1/4 cup red onion puree
  • 2 tsp dark soy sauce
  • 2 tsp ginger garlic paste
  • 2 whole red chilies (remove seeds and blend into paste)
  • 3 to 4 black pepper seeds (coarsely ground)
  • 1/4 tsp oyster sauce
  • sour cream (for garnish)
  • 1/4 cup peanut or vegetable oil
  • salt to taste


  1. Mix dried herbs powder, lime juice, cayenne pepper, half the amount of peanut oil and salt in a bowl.
  2. Rub this seasoning well on all the beef pieces and keep aside for at least 15 minutes.
  3. Meanwhile pressure cook soaked red beans in a cooker for about 10 minutes in about 1 liter of water.
  4. Drain all the water and keep the beans aside.
  5. Place all the seasoned beef pieces in a grilling tray.
  6. Put your grill oven at the lowest temperature and start roasting the beef pieces for about 40 to 45 minutes.
  7. Meanwhile, heat remaining peanut oil in a deep nonstick sauce pan.
  8. Add ginger garlic paste and saute for about 2 minutes.
  9. Add onion puree and stir fry on a medium flame till it turns light brown.
  10. Add tomato puree and simmer for about 3 minutes while stirring gently.
  11. Add boiled red beans and season with dark soy sauce, chili sauce, red chili paste, black pepper seeds powder, oyster sauce and salt.
  12. Stir fry for about 4 to 5 minutes on a high flame.
  13. Add 4 cups of water and simmer for about 20 minutes with a closed lid.
  14. Meanwhile, take out beef from the grill and once check with a knife if it is done or not.
  15. After 20 minutes, gently add the roasted beef pieces in the red bean curry and switch the flame to low.
  16. Simmer for 10 minutes till the curry reaches right consistency.
  17. Garnish with sour cream and serve hot with rice or flat bread.


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