Egg and Beef Curry
PakistaniLunchDesi eggsMedium
Beef cubes slow-cooked in a rich masala with boiled eggs — a filling Sunday lunch curry.
Prep time15 min
Cook time40 min
Total time55 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 300 g beef, cubed
- 2 onions, chopped
- 2 tomatoes, blended
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 3 tbsp oil
- Fresh coriander for garnish
- Salt to taste
Method
- Heat oil and fry the onions until golden brown.
- Add ginger-garlic paste, then the blended tomatoes and all the dry spices. Cook until the oil separates.
- Add the beef cubes and 2 cups of water. Cover and cook on low heat for 35 minutes until the beef is tender.
- Add the boiled eggs and simmer for 5 more minutes.
- Garnish with coriander and serve hot with roti or rice.
Nutrition — estimated per serving
Calories (estimate)360 kcal
Protein (estimate)26 g
Fat (estimate)19 g
Carbs (estimate)8 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cook the beef on low heat — rushing it makes the meat tough. Food safety: beef must be cooked through and eggs fully boiled. Allergens: contains egg. Substitute: use mutton instead of beef, or add potatoes in the last 15 minutes. Nutrition figures are estimates only.