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Beef and Yoghurt

A slow‑cooked beef dish marinated in yogurt and spices, served with boiled rice.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Cumin and turmeric match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,698 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Beef and Yoghurt

Time1½ hours

Ingredients

Directions

Marinate

  1. Put the meat into a bowl and sprinkle it with salt; rub it in well.

  2. Pour the yoghurt over the meat, cover it, and let it marinate for 24 hours, stirring it occasionally.

Make the curry

  1. Heat the ghee in a heavy pan and gently fry the onions, garlic and ginger until tender and golden.

  2. Add the other spices, stir, and cook gently for about 10 minutes until well mixed and cooked.

  3. Add the meat and yoghurt mixture, mix everything well, and cook gently for about 1½ hours, or until the meat is tender.

  4. If it is too moist for your liking, leave it uncovered for some of the cooking time.

Serve

  1. Serve with plain boiled rice.

  2. Optionally serve with pickled limes as sambal.

  3. Pair with a solid red wine or a cold beer.

Nutrition, whole recipe (rough)

444Calories
28 gProtein
27 gFat
15 gCarbs

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Beef100g cooked250
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Turmeric1 tsp ground (3g)9
Cumin1 tsp ground (2.1g)8
Garlic1 clove (3g)4
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0
Gheenot in our table0
Coriandernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cumin + turmerictop 1% of all pairs
    Smell alikestrong
    Cooked together1,698 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Coriander + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together3,866 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Ginger + turmerictop 1% of all pairs
    Smell alikestrong
    Cooked together2,776 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Ginger + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  5. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Steak
Becomes tender during long gentle cooking after marinating in yoghurt.
Natural yoghurt
Its acidity and enzymes help tenderise the meat during the marinade.
Onions
Soften and turn sweet and golden, forming the base of the sauce.
Ginger
Adds a sharp, aromatic warmth that flavours the curry.
Garlic
Adds pungent aroma that mellows and sweetens during frying.
Ghee
Carries the spices and adds rich fat for flavour and mouthfeel.

The step that matters

Gentle long simmer of the meat. Cooking too hard makes the meat tough and dry, while a low, slow simmer breaks down connective tissue so the beef becomes tender. Check moisture and leave uncovered if the sauce is too wet.

Swap the onion

How well each one fits the dish's main ingredients (ghee, ginger, clove, garlic, coriander, cumin, turmeric):

  1. Carrotfits better
  2. Eggplantfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against ghee, ginger, clove, garlic, coriander, cumin, turmeric. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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