Tandoori Beef

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 600
• Protein: 43 g
• Carbs: 9 g
• Fat: 51 g

Ingredients

• 800 g Beef chuck ( cut into 3cm cubes )
• 200 g yogurt Indian ( plain )
• 2 tbsp Lime juice
• 3 piece Garlic ( finely minced )
• 1 tsp Ginger powder
• 1 tbsp garam masala
• 1 tsp Turmeric powder
• 1 pinch Gray sea salt
• 3 tbsp Peanut oil
• 1 piece Fresh cilantro optional ( chopped )
• 2 tbsp Tandoori spice mix

Instructions

1. Meat preparation

   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. Making the marinade

   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. Chilling time

   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. High heat searing

   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. Finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat gently covered to avoid drying out the beef.