A classic Indian roast beef recipe with curry sauce flavored with cumin, coriander, and the Indian spice garam masala. Roti, or Indian flatbread, is the perfect complement to this spicy curry sauce or to spread over the bread when making a sandwich
Growing up mom made beef more often than she made mutton because the beef was affordable. These days beef in India is rare to find.
Today, I’m sharing this roast beef recipe that I make with Indian spices. It is made similar to a beef chuck roast in the oven but instead, I am using Indian spices. The curry sauce is a must-have if you like Indian food.
Ingredients and substitutes
- Beef – I trimmed as much of the fat as I can with a pairing knife. But you can also ask the butcher to trim excess fat off the beef so you can bake it fuss-free.
- Spices – we use classic Indian spices cayenne, cumin, coriander, and garam masala. Along with a little Fennel powder.
- Veggies – I’ve used only garlic and ginger but you can also add veggies to the bottom of the pan to cook in the pan drippings. Try root veggies such as potatoes, carrots, parsnips, etc
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- 2 lbs Beef chuck roast beef piece
- 4 large Garlic cloves
- ½ cup Water
- 4 large Garlic cloves minced
- 3 inch Fresh Ginger grated
- 1 tsp Cayenne pepper
- 2 tbsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Chili powder or sweet paprika
- ½ tsp Fennel powder badishap (optional)
- 2 tbsp Cooking oil
- 1 tsp Salt
- 1 tsp Black pepper
- 1 cup Chicken broth or stock
- 1 tbsp Flour maida
- ½ cup Coconut cream
- 2 tbsp Cilantro or parsley chopped
- Oven – preheat the oven to 175°C / 350°F / gas mark 4
- Beef – Trim excess fat from the beef chuck using a sharp and sturdy . Using a , tie the meat. Pro tip – tieing the meat will help maintain its shape.2 lbs Beef chuck
- Marinade – In a small bowl, combine all marinade ingredients.4 large Garlic cloves, 3 inch Fresh Ginger, 1 tsp Cayenne pepper, 2 tbsp Coriander powder, 1 tsp Cumin powder, 1 tsp Chili powder, ½ tsp Fennel powder, 2 tbsp Cooking oil, 1 tsp Salt, 1 tsp Black pepper
- Marinate – Cut each garlic in half. Poke the surface of the meat with a knife and place the slice of garlic in. Then generously spread the marinade all over the beef. Pro tip– make sure to get the bottom and sides too. You can leave the beef to marinate in the fridge overnight. Thaw an hour before roasting.4 large Garlic cloves
- Place the beef on the and add ½ cup water to the pan.Pro tip – This will prevent the oil and marinade from burning as it falls into the pan.½ cup Water
- Roast on the middle rack for about 1 to 1 ½ hours. Mine took 1 hour and 20 minutes. Pro tip – I cooked my roast between 140 F to 145 F which is about medium to medium well.
- Rest– Remove the meat from the roasting pan. Cover with aluminum foil and keep warm
- Curry sauce – Place the roasting pan on the stovetop and add the broth/stock. Scrape the marinade from the pan as much as possible avoiding the burnt parts. Add the flour and continue to cook as it thickens. Add the coconut cream and bring it to a boil. Adjust seasoning and consistency. Sprinkle with chopped cilantro. Pro tip – keep the heat to medium-low and add water if necessary to make more gravy.1 cup Chicken broth or stock, ½ cup Coconut cream, 2 tbsp Cilantro, 1 tbsp Flour
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