Indian Beef Cooked in Whole Spices

Picture of Indian Beef Cooked in Whole Spices

Delicious Hot Beef

I’ve tried this recipe a while ago. I was craving some Indian food, and I wanted to try a beef recipe. I don’t know about you, but everyone I know here uses a pressure cooker to stew beef, and I was scared that I’ll end up with tough chewy meat. The result wasn’t bad at all.

It was not as tender as when cooked in a pressure cooker of course, but was fine for both me and my sister.

I got the recipe again from my favorite Indian cookbook, Shehzad Husain’s “What’s Cooking Indian” and adapted it a little bit. I served it with saffron rice, but it also works with Indian Pulao Rice.

Beware; this recipe is hot, especially when compared to all the Indian recipes that I shared before (Potato and Garbanzo Curry Recipe, Indian Shrimp Curry Recipe…) and that fall under spicy rather than under hot.


Indian Beef Cooked in Whole Spices

Serves 4


  • 3 tbsp Vegetable oil
  • 500 g round beef, cut into cubes
  • 2/3 cup yogurt
  • 3 finely chopped small onions
  • 1 tbsp. shredded ginger
  • 4 shredded garlic cloves
  • 2 cinnamon sticks
  • 3 green cardamoms
  • 3 cloves
  • 4 black peppercorns
  • 6 dried red chilis
  • 3 chopped fresh green chilis
  • 2 1/2 cups water
  • Fresh cilantro leaves



  1. Heat the oil in a deep pan. Fry in the onions until brown. Reduce the heat and add garlic, ginger, cloves, cinnamon sticks, cardamoms, peppercorns and dried chilis. Stir-fry for 5 minutes.
  2. In a bowl, beat the yogurt with a fork, add to the pan and stir. Add the meat and 2 of the green chilis and stir-fry for 5 more minutes.
  3. Gradually add the water, stirring well. Cover and cook for an hour, until meat is tender.
  4. Garnish with the remaining chilis and cilantro leaves and serve.

Indian Shrimp Curry Recipe

Indian Shrimp Curry picture

A dish like no other 🙂

Yesterday, I invited friends to an all-Indian dinner for the first time. It was a success; I barely have any leftovers for lunch today.

I prepared some recipes that I already shared with you previously: butter chicken with pulao rice, red lentil and cauliflower curry and mint raita. But I also tried a new shrimp curry that everyone loved, so I decided to share the recipe with you.

I wanted to try tikka massala shrimp – just like the one I had in house of curry restaurant in Dubai, but I ended up doing this Indian-Inspired Shrimp with Coconut, Chiles and Tomato from Food Network. I made a few changes to the original recipe, and it’s definitely a keeper. The waiter suggested back then that the tikka massala shrimp should be served with bread; and since this curry had a thick sauce just like the other one, I decided I needed some bread.

I was too tired to do it at home, so I wanted to buy some. I had two choices: either getting the ready naan bread from Spinneys, which is quite expensive (12000 LBP for 4 pieces – n ever tried it to talk about quality), or buying some from a restaurant.

I remembered that a friend got us once Indian bread from a restaurant in Dora, so I searched for it online and discovered it was called “Indo Lankan restaurant”. It’s a small not fancy at all restaurant in the crowded street of Saint Joseph, with a small grocery shop downstairs.

I just bought some chapatti bread (which was not cheap after all the reviews I read about the restaurant being the cheapest in town: 10 pieces for 7500 LBP… but yeah, I am buying from a restaurant and not a bakery).

The restaurant is interesting even though it shows that hygiene is not that much of a priority there. I am not sure I would try it, but I am sure I’ll be visiting the store. It has everything I brought with me from Dubai lately, thinking that I could not find it here: all kind of lentils, black chickpeas, ginger paste, garlic paste, curry powder…in addition to some fresh vegetables: lemongrass, lime…

Picture of Indian food

An Indian feast

Now back to our recipe, let’s check how I got this wonderful curry:

Indian Shrimp Curry Recipe

Serves: 3-4


  • 2 tbsp vegetable oil
  • 2 tsp mustard seeds
  • 2 tsp cumin seeds
  • 2 finely chopped onions
  • 4 green chilies, seeded and finely chopped
  • 3 tbsp minced ginger
  • 2 tbsp minced garlic
  • 1/4 cup tomato paste
  • 1 can crushed tomatoes (400 g)
  • 1 can unsweetened coconut milk (400 g)
  • 1/3 cup cream
  • 750 g shrimps, peeled and deveined
  • 2 teaspoons salt
  • Fresh cilantro leaves for garnishing


  1. Heat the oil in a saucepan on medium fire and toast the mustard seeds and cumin until fragrant, about 2 minutes.
  2. Add the onions, chilies, ginger and garlic and sauté, stirring occasionally, until the onions are soft and slightly caramelized, about 8 to 10 minutes.
  3. Add the tomato paste to the saucepan and cook for 4 additional minutes. Pour the canned tomatoes into the pan and cook for 10 minutes, stirring from time to time.
  4. Add the coconut milk and cook on high heat for 10 additional minutes. Add the cream and cook for 5 minutes.
  5. Season the shrimp with 1 1/2 teaspoons of the salt. Add the shrimp to the pan, stirring often, and cook until curled and pink, about 5 minutes. Add the remaining salt to the sauce. Taste and adjust the seasoning.
  6. Garnish the curry with cilantro leaves and serve hot with chapatti bread or cooked rice.

Would you try this recipe? Let me know by leaving a comment in the box below!

Red Lentil and Vegetable Curry Recipe

Red lentils and Vegetable curry picture

A curry is always a good idea!

Red lentils and cauliflower curry was without any doubt the most interesting culinary experience I had for a while now, so I decided I should be trying some new variations of the recipe.

I came across this interesting recipe on Veghotpot blog: Red Lentil and Root Vegetable Curry. The picture was amazing, so I decided to try it. I could not find any turnips or celeriac in the market (never seen any celeriac locally anyway), so I replaced them with potatoes and, of course, cauliflower. They were just so good in the previous recipe!

I also added some tomato paste to thicken the sauce… I am so doing this recipe again!  Let’s check together how to prepare it!

Picture of vegetables in pan

Colorful veggies are cooking!

Vegetable Curry Recipe

Serves 3-4


  • 2 tbsp vegetable oil
  • 1 onion
  • 1 celery
  • 2 carrots
  • 1 potato
  • ½ small cauliflower cut into florets
  • 1 sweet potato
  • 2 Garlic Cloves
  • 1 piece of ginger (1.5*1.5 inches)
  • 2 heaped tbsp. curry paste (I used green curry paste)
  • 1 cup red lentils
  • 1 can chopped tomatoes
  • 650 ml Water (plus more if needed)
  • 1 tbsp tomato paste
  • 1 ½  tsp salt
  • 1 chopped fresh red chili
  • Fresh coriander to garnish


  1. Chop the onion and the celery. Put then in a bowl.
  2. Dice the carrots, potato and sweet potato, all with their skin on (think of washing them first!), to small cubes. Peel and crush the garlic cloves and peel and finely dice the ginger.
  3. In a large saucepan, heat the vegetable oil and fry in all the veggies including garlic and ginger for 5 minutes, stirring from time to time. Season with salt then add the curry paste and stir to coat the vegetables well. Cook for a further 5 minutes.
  4. Dilute the tomato paste in a cup of water. Add the mixture with the lentils, canned tomatoes and remaining water to the saucepan.
  5. Lower the heat, cover the saucepan and cook for 40 minutes, stirring every 10 minutes.
  6. Garnish with fresh coriander and red chili before serving.

Lamb and Potato Curry Recipe

Lamb and potato curry picture

A hearty Indian curry!

I cooked lamb for the first time today.

My stepmother was never a fan of lamb or fatty meats, and cooking lamb was never an option at my parents’. Beef was our only choice, even for barbecue! I grew up believing that I hated lamb.

But after becoming fond of pork, I felt that I had to give lamb another try. This happened during the period when I was questioning all my prejudices – especially when it comes to food, sometime after I decided that okra was my favorite Lebanese stew (My sister and I refused to eat okra for years before we tried it again and since then, we just love it!) or that tahini – sesame paste- was my new favorite condiment (could you believe I didn’t eat hummus or baba ghanoush before I was 22?!).

I used to think that I did not like the taste of the fatty cuts, but when I tried pork, they were delicious. What if I was missing out something really special by refusing to have lamb?

Today, I am a big fan of barbecued lamb, as well of lamb cutlets… Yum. I also love stewed lamb, especially the Indian and Iranian way (only tried in restaurants till today). It is mouthwatering and amazingly tender.

With this in mind, I was excited about trying my own lamb curry at home. I decided to go for a meat and potato curry recipe from the same book I’ve been telling you about for months now – “What’s cooking Indian”. I changed the amount f oil just like for the previous recipes: Indian chicken khorma and Indian chicken and onions.

I had to explain to the butcher how I was going to cook it, and I specified that I won’t be using a pressure cooker to get a real tender piece of meat.

I love this curry. I served it next to fried spicy rice with peas. And guess what? It’s better when reheated!

Let’s check together the ingredients and cooking steps!

Lamb and Potato Curry Recipe

Serves 4


  • 600 g lamb leg cut unto medium cubes
  • 3 medium onions, sliced
  • 3 medium potatoes, peeled and cut into big cubes
  • 1/4 cup vegetable oil
  • 2 tsp garam masala
  • 1 1/2 tsp crushed garlic
  • 1 1/2 tsp finely chopped fresh gingerroot
  • 1 1/2 tsp salt
  • 1 tsp chili powder
  • 3 black peppercorns
  • 3 green cardamoms
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • 2 cinnamon sticks
  • 2/3 cup yogurt
  • 2 1/4 cups water
  • 2 fresh green chilies, chopped
  • 2 tbsp cilantro leaves


  1. Preheat oil in a saucepan and fry in the onions until brown. Remove the onions from the saucepan and set aside.
  2. Add the meat cubes to the saucepan along with the garam masala and stir-fry them for 7 minutes over a low heat.
  3. Add the onions to the meat and remove the saucepan from heat.
  4. In a small bowl, combine the paprika, cumin seeds, chili powder, peppercorns, cardamoms, cinnamon sticks, salt, garlic and ginger. Add the yogurt and mix well.
  5. Return the saucepan to the heat and gradually add the yogurt mixture; stir-fry for about 7 to 10 minutes. Add the water, lower the heat, cover the saucepan and cook for 40 minutes, stirring from time to time.
  6. Add the potatoes and cook for a further 20 minutes until done. Garnish with green chilies and cilantro and serve hot.

Are you a fan of lamb? How do you usually cook it? Share your thoughts in the comments box!

Potato and Garbanzo Curry Recipe

Potato and garbanzo curry picture

The curry!

Indian food again! This time, I did a new version of an old recipe that I had shared with you previously: the potato curry with chickpeas.

While the original recipe called for curry powder, I decided to experiment with my own mixture of spices. The result was a bit spicier than the original, but quite better I think.

I served it with Urid dhal (white lentils) and a needed cucumber raita: a vegetarian feast that was much needed after a long weekend.

Let’s check the updated recipe together!

Potato and garbanzo Curry Recipe

Serves 4


  • 3 potatoes peeled and cut into small cubes
  • 800 g canned chickpeas
  • 800 g crushed tomatoes
  • 1 large chopped onion
  • 3 chopped garlic cloves
  • 1 large green bell pepper cut into small cubes
  • 1 chopped green chili (optional)
  • ½ tsp turmeric
  • ½ tsp chopped ginger
  • ½ tsp ground coriander seeds
  • ½ tsp red hot chili powder
  • 2 cardamoms
  • 2 black peppercorns
  • ½ tsp garam masala
  • 1 tsp salt
  • 2 tbsp red vinegar
  • 3 tbsp vegetable oil


  1. Heat the oil in a pot. Add onions and cook until soft, then add ginger and garlic and cook for a couple of minutes. Add the bell pepper and chopped chili pepper.
  2. Add the coriander, garam masala, red hot chili powder, cardamoms, black peppercorns and salt. Cook for 5 minutes.
  3. Add drained chickpeas, vinegar, potato cubes and crushed tomatoes.
  4. Cook until potatoes are tender, about 40 minutes.
  5. Serve with a mint raita or cucumber raita.