Step-by-Step Guide to Make Homemade South Indian Wagyu Beef Curry

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, south indian wagyu beef curry. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

South Indian Wagyu Beef Curry is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. South Indian Wagyu Beef Curry is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have south indian wagyu beef curry using 27 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make South Indian Wagyu Beef Curry:

1. Prepare 1 Double 8 Cattle Company Fullblood Wagyu Top Round Roast (cut into 3/4 inch pieces)
2. Prepare 2 TBSP Grapeseed Oil
3. Take 1 Yellow Onion (thinly sliced)
4. Make ready 15 Fresh Curry Leaves
5. Prepare 9 Garlic Cloves (minced)
6. Make ready 3 TBSP Fresh Ginger (finely minced)
7. Get 2 TBSP Fresh Turmeric (finely minced)
8. Make ready 3 TBSP Tomato Paste
9. Take 3 TSP Ground Coriander
10. Get 2 TSP Garam Masala
11. Make ready 1 TSP Cayenne
12. Take 7 Small Dried Hot Chiles
13. Take 4 Star Anise Pods
14. Take 2 CUP Beef Stock
15. Prepare 2 Cinnamon Sticks
16. Take Kosher Salt
17. Prepare Garlic Naan
18. Prepare 1/2 CUP Warm Water
19. Take 2 TSP Instant Yeast
20. Make ready 1 TSP Sugar
21. Prepare 3 TBSP Olive Oil
22. Get 1/4 CUP Plain Yogurt
23. Get 1 Egg
24. Make ready 1/2 TSP Kosher Salt
25. Prepare 3 CUP All-purpose Flour
26. Take 2 TBSP Butter (melted)
27. Take 2 TBSP Garlic Chives (minced)

Steps to make South Indian Wagyu Beef Curry:

1. PREPARING THE SOUTH INDIAN FULLBLOOD WAGYU BEEF CURRY - In a cast iron Dutch oven, heat the grapeseed oil until shimmering. Add half of the Fullblood Wagyu top round roast (pre-cut into 3/4 inch pieces), and brown. Set aside.Brown the second batch of Fullblood Wagyu beef. Set aside. In the same pot, add the sliced onion and curry leaves. Cook over moderate heat for about 7 minutes or until lightly browned.Add the minced garlic, minced turmeric, and minced ginger to the pot.
2. Cook for about 1 minute until fragrant.Stir in the tomato paste along with the coriander, garam masala, cayenne, dried chiles, star anise, beef stock, and cinna-mon sticks. Add the seared pieces of Fullblood Wagyu top round roast back into the pot. Season with kosher salt, and stir until the beef is coated with the spices. Cover, and cook over very low heat for around 2 hours (until the meat is tender). Discard the star anise and cinnamon sticks.
3. PREPARING THE GARLIC NAAN - Combine the flour, yeast, sugar, water, olive oil, yogurt, egg, salt, butter, and garlic chives in a bowl. Stir until smooth.Knead the dough a few times on a floured counter until smooth. Place the dough in a greased bowl. Cover it, and let it rise in a warm place until the size has doubled.Preheat a skillet to medium heat.Cut the dough into eight pieces. On a floured surface, roll out each piece into a 6 inch (diameter) circle.
4. Add a little oil or non-stick spray to the skillet. Cook each dough circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook the other side for another 2-3 minutes.
5. FINAL STEPS - Serve the South Indian Fullblood Wagyu beef curry over basmati rice and garlic naan, and enjoy!

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