Beef Bombay Curry Recipes

Steps:

• Heat the oil in a large frying pan.
• Add the onions and cook till they soften.
• In a small bowl or coffee cup, combine the turmeric, cumin, coriander, and chilipowder.
• Add these spices and the garlic, chilipeppers and ginger to the onions, and mix well.
• Cook for another minute.
• Add the cubed beef and cook until it is well browned and completed covered by the spice mixture.
• Add the salt and the tomatoes.
• Allow to cook at a slow simmer, covered, until the beef is cooked through and tender.
• This make take 1 to 1 1/2 hours, depending on the tenderness of the original beef.
• Add the coconut milk and stir well.
• Simmer uncovered for 5 minutes, or until sauce slightly thickens.
• Serve with rice.

Steps:

• Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
• Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
• Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
• Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.

Steps:

• Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Remove from the pan, discarding all the fat, and set aside.
• Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender. Serve with basmati rice, fresh coriander, and mango or lime chutney.