Monday, August 23, 2010

Levoni's Beef Yogurt Curry

 Here's a recipe that had me drooling all over my TV remote. It's from the show Simple Fresh Delicious that airs on Viva (the boomer-targeted version of the W Network). It's filmed in Alberta (hooray Canadian programming!)and the host, Levoni Walker, is the second sexiest woman in cooking (no one beats Nigella and her Harlequin descriptions of food). Levoni has an Australian accent and an inhumanly perfect manicure. I love watching her show, and I was recently watching a rerun of an episode where she made recipes using yogurt. All of the recipes she made that day looked amazing, but the one that I absolutely had to make first was this Beef and Yogurt Curry.

FYI: The recipe calls for chuck roast. The woman in the meat department told me that chuck and blade steak are the same thing (learn something new every day).

Do you ever make something and just have a great time making it and going through all the steps in anticipation of the finished product's mind-blowing amazingness only to find that the finished product is merely very good? I'm pretty sure I think the best part of cooking should be the eating, but this time the cooking was the best part. Few things compare to a Le Creuset with a bottom covered in brown bits to be deglazed.

The dish was a little underwhelming. I know this sounds dumb, but it tasted too beefy.

Uh, Julie, it's beef curry.

Yeah, I know, but beef is a much more dominant protein than chicken and it kind of took over the rest of the ingredients. I think it probably tasted just perfect for a beef curry, so if you're into beef curry, this may be the recipe for you. I would make this again, for sure. I think my expectations were just a little too high.

Anyway, here's the lovely, beefy recipe:

Beef and Yogurt Curry
From Simple Fresh Delicious
Makes about 6 servings

2-4 tbsp canola oil,
2 1/2 lbs (1.25kg) blade steak, diced
2 large onions, thinly sliced
6 garlic cloves, minced
2 tbsp finely chopped ginger
1 1/2 tbsp ground coriander
1 1/2 tbsp ground cumin
1 tbsp crushed dried chili (this was pretty kicky, so adjust according to your taste)
1 tsp ground turmeric
1/4 tsp ground cardamom
1 tsp cinnamon
1 cup Greek yogurt
14 oz can diced tomatoes, undrained (or half a 28 oz can which is all I can ever find)
1 tsp salt
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh mint
Extra yogurt to serve

1. Heat 1 tbsp oil in a dutch oven. Brown the beef in batches (if you crowd the meat, it will steam and won't brown), adding more oil if needed and set aside.
2. Add a little more oil and cook the onions in your now beautifully brown-bitty pot, scraping up the bits as the onions release their moisture. Cook for about 10 minutes until browned and softened.
3. Stir in garlic, ginger, coriander, cumin, chili, turmeric, and cardamom. Cook spices for a couple of minutes until fragrant.
4. Add cinnamon and begin stirring in yogurt a little at a time (this keeps it from splitting--whatever that means).
5. Stir in tomatoes and salt and add beef and any accumulated juices to the pot.
6. Simmer, covered, stirring occasionally, for 1 1/2 hours.
7. Remove lid and continue to simmer uncovered until the sauce thickens (20 minutes or so)
8. Stir in herbs and top with extra yogurt.

Pairs nicely with the reasonable expectation that beef will taste beefy. And red wine.


  1. I can see why this recipe made you drool on your remote. This really looks fabulous. I love the flavors of yogurt and curry. Awesome.

  2. This would be lovely made with goat meat too. It has a really nice flavour and benefits from this type of slow cooking. Yummy!

  3. It certainly sounds like its got a lot of good flavors in it. Maybe some just need to be bumped up.


Note: Only a member of this blog may post a comment.