Tandoori Beef
Ingredients
- 800 gBeef chuck (cut into 3cm cubes)
- 200 gyogurt Indian (plain)
- 2 tbspLime juice
- 3 pcGarlic (finely minced)
- 1 tspGinger powder
- 1 tbspgaram masala
- 1 tspTurmeric powder
- 1 pinchGray sea salt
- 3 tbspPeanut oil
- 1 pcFresh cilantro (chopped)
- 2 tbspTandoori spice mix
Method
Incredibly tender beef cubes infused with a deep red marinade. The aroma of toasted spices blends with zesty lime and creamy yogurt that forms a light crust during cooking.
- 1
Cut the beef chuck into regular 3 cm cubes. Remove large fat pieces but keep the connective tissue which will soften. Place the meat in a large dish.
- 2
In a bowl, mix the yogurt, lime juice, minced garlic, ginger, turmeric, garam masala, and tandoori spices. The paste should be thick and bright red.
- 3
Coat each piece of beef with the marinade. Massage the meat well to let flavors penetrate. Cover and chill for at least 2 hours, ideally overnight.
- 4
Heat oil in a heavy pan until smoking. Sear the beef cubes without moving them too much. The marinade should stick and color until edges are almost black, showing intense caramelization.
- 5
As soon as the meat is seared but remains soft to the touch, remove from heat. Sprinkle with freshly chopped cilantro. The cooking juices should be short and syrupy.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the pan: if the meat releases water, it will boil instead of grilling.
- Use a cast iron skillet if possible; it retains heat better to simulate a tandoor oven.
- Take the meat out of the fridge 30 minutes before cooking to avoid thermal shock.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat gently covered to avoid drying out the beef.
