Beef Curry And Potatoes Recipes

Steps:

• Heal the oil in a large pan and add the onions, frying until lightly coloured.
• Add the garlic, chilli powder, cumin, coriander and ginger and cook gently for 5 minutes, stirring occasionally; if the mixture becomes dry, add 2 tablespoons of water.
• Add the beef and cook, stirring, until browned all over. Add the tomato puree, salt to taste and just enough water to cover the meat; stir very well.
• Bring to the boil, cover and simmer for about 1 hour or until the meat is almost tender. Add the potatoes and whole chillies and simmer until the potatoes are cooked.

Steps:

• Thinly slice beef into bite size strips.
• Set aside.
• Cook potatoes in lighly salted boiling water about 5 minues or until tender.
• Drain, set aside.
• For the sauce, stir together beef broth, cornstarch and salt.
• Spray an unheated wok or large skillet with nonstick coating.
• Preheat over medium-high heat.
• Add onion and stir fry for 2 minutes.
• Add sweet pepper and stir-fry about 2 minutes more or until vegetables are tender.
• Remove from pan.
• Add oil to hot pan.
• Add meat and curry powder.
• Stir-fry for 2 to 3 minutes or to desired doneness.
• Push meat from center of wok.
• Stir sauce and add to center of wok.
• Cook and stir until thickened and bubbly.
• Stir in onion mixture, potatoes and tomato.
• Cook and stir for 2 minutes more.

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:

• Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
• Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
• Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.
• Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the pan with aluminum foil.
• Bake in preheated oven until heated through, about 1 hour.

Steps:

• Slice steak thinly across the grain.
• Peel potatoes and cut into 1/2 inch cubes.
• Peel onions, cut into quarters and separate each layer.
• Heat oil in pan or wok, add potatoes, cook 5mins or until just tender but still crisp, tossing occasionally.
• Add onions and curry powder, cook further 2 minutes, remove from pan.
• Heat extra oil in pan, add steak, cook until golden brown on both sides and cooked through.
• Add potatoes, onion and extra curry powder; toss for 2 minutes.
• Add combined sate sauce, chilie sauce, soy sauce, water, stock cube, cornflour and sherry.
• Toss until sauce boils and thickens.
• Reduce heat, simmer 30 minutes or until potatoes are cooked.
• Serve with boiled rice.

Steps:

• Heat oil in a saucepan.
• Add onions and saute till they start to turn a light golden colour.
• Add curry leaves, cardamoms, cloves, cinnamon stick.
• Stir and then add ginger garlic paste, methi.
• When onions are a golden colour, add tomatoes and stir.
• Keep heat at medium-high.
• In a small bowl, add remaining spices with about 1/4 cup of water to form a soupy mixture.
• Add this to the onion-tomato mixture in pan.
• Let the spices cook for about 3 min.
• Add meat and lower heat.
• Stir frequently to mix the spices in and to prevent the meat from clumping.
• Add a bit of water and potatoes.
• Cover and cook till potatoes are cooked.

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.
• Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.