Dairy-Free Classic Meat Curry
Get ready to savor the bold, aromatic flavors of our **Dairy-Free Classic Meat Curry**, a hearty and wholesome dish that's perfect for any occasion. This recipe combines tender cubes of beef or lamb with a robust blend of spices like cumin, coriander, turmeric, and garam masala, creating a rich and flavorful curry without the need for dairy. Slowly simmered to perfection, the meat absorbs a vibrant tomato-based masala enriched with ginger, garlic, and green chilies. A dash of fresh cilantro and a squeeze of tangy lemon juice at the end elevate the dish to restaurant-quality excellence. Whether paired with fluffy basmati rice or warm flatbread, this dairy-free curry will become a go-to favorite in your repertoire. Perfect for those seeking a dairy-free spin on a classic comfort food, this one-pot recipe promises depth of flavor and ultimate satisfaction.
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Recipe Information
Ingredients
- 3 tablespoons vegetable oil
- 2 pieces large onions, thinly sliced
- 4 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 pieces green chilies, chopped
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1.5 teaspoons salt
- 2 medium tomatoes, chopped
- 800 grams beef or lamb, cubed
- 300 milliliters water
- 1 bunch fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the sliced onions and sauté until golden brown, approximately 10 minutes.
Stir in the minced garlic, grated ginger, and chopped green chilies. Sauté for another 2 minutes until fragrant.
Add coriander seeds and cumin seeds to the pot, toasting them lightly for about a minute.
Stir in turmeric powder, coriander powder, red chili powder, garam masala, and salt. Cook the spices for 1-2 minutes.
Add the chopped tomatoes and cook for 5 minutes, or until the tomatoes break down and the oil begins to separate from the masala base.
Add the cubed meat to the pot, stirring well to coat it with the spice mixture. Cook for about 10 minutes, stirring occasionally.
Pour in the water, bring the curry to a gentle simmer, then cover the pot and let it cook on low heat for 60-80 minutes, or until the meat is tender.
Uncover the pot and let the curry simmer for an additional 10 minutes, allowing the sauce to thicken to your preferred consistency.
Taste and adjust seasoning if necessary, then stir in the freshly chopped cilantro and lemon juice.
Serve hot with rice or your favorite bread.
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.5 g | 261% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 4165 mg | 181% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 22.9 g | ||
| Protein | 170.4 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 4006 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
