Keto Beef Curry | Keto Recipes | Headbanger's Kitchen

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories while heavy cream provides a similar creamy texture.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner while pork can be less expensive.

Cut water buffalo into two big chunks, using a slow cooking cut like chuck roast or short rib.

Season the beef with sea salt, then add 1 cinnamon stick, 2 bay leaves, 3 to 4 cardamom pods, and some peppercorns.

Add about 300 ml of water to the pressure cooker, cover it with a lid, and pressure cook for about 30 minutes until tender.

While the beef is cooking, chop 1 onion, 1 tomato, 10 grams of ginger, and 10 grams of garlic, and add them to a nutribullet with 1 tablespoon of water to make a curry paste.

Blend the mixture until smooth, optionally adding 1 green chili for spice.

Once the beef is done, remove it from the pressure cooker with a slotted spoon and set aside, straining the remaining liquid to use as stock.

Chop the beef into smaller bite-sized pieces for tenderness.

Heat olive oil in a large frying pan (or thick-bottomed saucepan) and add 1 teaspoon of mustard seeds and 2 dried red chillies.

Once the mustard seeds start popping, add curry leaves and hing (asafoetida).

Add the prepared curry paste to the pan and mix well.

Add 1 teaspoon of kashmiri red chilli powder, 1/2 teaspoon of turmeric, 1 teaspoon of coriander powder, 1/2 teaspoon of garam masala powder, and 1 teaspoon of cumin powder, mixing thoroughly.

Season with sea salt and cook on medium heat for about 5 to 7 minutes to intensify the flavors.

Add the chopped beef to the pan and mix until coated with the curry paste.

Pour in the stock from the pressure cooker, initially adding about 3/4 of it, then adjust to add all if desired.

Increase the heat to high and bring to a rolling boil, then cover with a lid and reduce heat to medium, cooking for about 15 to 20 minutes until the liquid reduces to half.

Stir occasionally, removing the lid to check the consistency.

After 15 to 20 minutes, add 100 ml of coconut milk and mix well, cooking for an additional 5 minutes to marry the flavors.

Turn off the heat and finish with fresh coriander, mixing well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary