Indian · Dinner
Spiced Beef Soup
Diced beef chuck simmered until tender in a tomato-onion base built with ginger-garlic paste, cumin, coriander and garam masala, finished with a squeeze of lime and fresh cilantro. Served hot as a thick, spoonable soup with a side of warm chapati for dipping, no cream or coconut milk added.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
418Calories
32.6gProtein
24.8gFat
14.2gCarbs
5.4gSugar
3.1gFiber
712mgSodium
124mgChol
8.1gSat Fat
780mgPotassium
68mgCalcium
4.9mgIron
2.6mcgVitamin B12
12mgVitamin C
gluten-free
low-carb
low-calorie
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Trim excess fat from the beef chuck and cut into 1.5cm cubes. Chop the onion, mince the garlic, and grate the ginger.
2
Sauté
Heat the oil in a heavy pot over medium heat. Cook the onion for 5 minutes until soft and translucent at the edges.
3
Bloom
Stir in the garlic, ginger, cumin, coriander, turmeric, chili powder and garam masala. Cook over medium heat for 1 minute until fragrant.
4
Simmer
Add the beef cubes and cook over medium-high heat 5 minutes, turning occasionally, until browned. Pour in the tomato and stock, season with salt, bring to a boil, then reduce to low, cover and simmer 40 minutes until fork-tender.
5
Plate
Ladle the soup into a deep bowl, scatter over the cilantro and serve with a lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 1 cup240ml canned tomato
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger, fresh
- 1 1/2 cup360ml beef stock
- 2 tsp2 tsp cumin, ground
- 1 tsp1 tsp coriander, ground
- 1 tsp1 tsp garam masala
- 1/2 tsp1/2 tsp turmeric, ground
- 1/2 tsp1/2 tsp chili powder
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp cilantro, fresh
- 22 lime wedge
- salt, to taste
