Kenyan beef curry — beef gently simmered, then cooked down with onions, tomatoes and warm spices into a rich, deeply savoury curry. Lovely with rice or chapati.
Kenyan beef curry is a rich, deeply savoury stew — beef simmered low and slow with tomatoes, onions and warm spices until meltingly tender. It's honest, hearty home cooking, full of comforting flavour and easy to make. Served with rice, chapati or ugali, it's a satisfying meal that's well worth the simmer.
Prep 15 min
Cook 90 min
Total 105 min
Medium
- 4 cups Water
- 2 Lbs Sirloin Steak Tips
- 4 Garlic Clove
- 2 teaspoons Ground Ginger
- 2 tblsp Oil
- 2 medium Red Onions
- 4 Tomato
- 2 tblsp Paprika
- 1/2 teaspoon Black Pepper
- 2 teaspoons Curry Powder
- 4 tablespoons Tomato Puree
- Dash Salt
- 1 Chilli
- Leaves Cilantro
Video
Preparation
- Bring 4 cups of water to the boil in a Dutch oven. Add the beef, garlic and ginger, stir well, bring to a gentle simmer, cover, and cook, stirring occasionally, for 20 minutes, spooning off any foamy scum.
- Remove from the heat and drain, reserving the cooking water.
- Return the pot to medium heat with the oil. Once shimmering, add the onions and cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add the tomatoes and continue cooking, stirring occasionally, until they fall apart, 3 to 5 minutes.
- Add the drained beef and stir well, cooking over medium heat for 5 minutes.
- Add the paprika, pepper, curry powder, tomato paste and salt, and stir well.
- Add back the reserved cooking water plus enough extra to cover, bring to the boil, then reduce and simmer, uncovered, stirring occasionally, for about 1 hour, until the meat is tender and the sauce thickened, adding more water if it dries out.
- Taste and adjust the seasoning, then garnish with fresh chilli and cilantro.
Tips from the ZestyPlate Kitchen
- Pre-boiling the beef with garlic and ginger tenderises it and creates a flavourful stock to build the curry on.
- Cook the onions and tomatoes down well into a soft, jammy base.
- Simmer long and slow until the beef is fork-tender and the sauce thickened.
- Finish with fresh chilli and coriander for brightness against the rich gravy.
Frequently Asked Questions
A cut with some connective tissue, like chuck or shin, becomes beautifully tender with slow cooking. Stewing beef works perfectly.
It tenderises tougher cuts and creates a savoury cooking liquid that becomes the base of the curry sauce, deepening the flavour.
Steamed rice, chapati or ugali are all traditional and great for soaking up the rich, spiced gravy.
Yes — like most curries it tastes even better the next day. Reheat gently and add fresh herbs and chilli to serve.
