Beef Curry Oamc Recipes

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 150 degree C (300 degree F).
• Peel and dice vegetables.
• Mix curry powder, mustard powder and sugar together.
• Trim and dice meats into large bit size pieces.
• Coat meat with seasoned flour (best way I found is to put flour in a large bowl and in batches put the meat in to be coated, shake of excess and cook that batch continue to all meat used).
• In a heavy duty pot (suitable for oven) put in oil (enough to cover bottom of pot) and over medium/high heat cook meat in batches to seal, set to one side, keep warm covered with alfoil or use a casserole dish with lid.
• Wipe pot clean (to get rid of burnt flour).
• Heat 2 tablepoons oil over medium high heat, cook potatoes and sweet potatoe for 10 minutes. Turn heat down to low.
• Remove potatoes with slotted spoon onto a plate and put to one side.
• Add more oil if required and turn heat up to medium/high and add onion and saute till soft. Turn heat to low.
• Remove with slotted spoon and add to potatoes.
• Over medium heat add curry powder, mustard powder and sugar mixture and the garlic cook till fragrant (about 1/2 to 1 minute).
• Add vegetables to curry mixture and cook for 2 to 3 minutes of medium/high heat.
• Now add the meat and mix well with the vegetables.
• Add carrot, beef stock, tomatoes, lancanshire (or worcestershire),fresh herbs, cayenne pepper, chilli powder and ginger powder. Mix well together.
• If meat and vegetables are not covered in liquid, top up with water and stir.
• Put lid on pot and put into oven for 3 - 4 hours, till meat is tender, stirring occassionally.
• Just before serving add extra tablespoon of fresh herbs (chop just before using).
• Serve with rice.

Steps:

• Place beef in a bowl; add all marinade ingredients and allow to marinate for 20 minutes.
• Pre-heat wok until very hot.
• Add the peanut oil, and heat until oil smokes a little; then stir-fry beef until lightly browned (3-5 minutes).
• Remove from wok and drain well in a colander set inside a bowl to reserve oil.
• Wipe the wok clean and re-heat over high heat.
• Return 1 tablespoon of reserved oil to the wok, and stir-fry the onions and garlic for 1 minute.
• Mix in all ingredients listed under sauce, and let mixture simmer for 3 minutes.
• Return the beef to the wok and toss to coat thoroughly with sauce.
• Serve immediately.

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
• Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
• Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.

Steps:

• In a Dutch oven, cook beef over medium heat and drain.
• Stir in the pork and beans, ketchup, water, onion soup mix, brown sugar, mustard, molasses, vinegar, garlic powder, and ground cloves.
• Heat through.
• Transfer to two greased 2-quart baking dishes.
• Cover and freeze one dish for up to 3 months.
• Cover and bake the second dish at 400 degrees Fahrenheit for 30 minutes.
• Uncover and bake 10 to 15 minutes longer or until bubbly.
• To use frozen casserole: Thaw in the refrigerator. Cover and bake at 400 degrees Fahrenheit for 40 minutes. Uncover and bake 15 to 20 minutes longer or until bubbly.

Steps:

• In a large bowl, combine 1/2 teaspoon salt, cardamom and allspice. Add beef; turn to coat. In a large skillet, heat oil over medium heat; brown meat in batches. Transfer meat to a 3- or 4-qt. slow cooker. In the same skillet, cook onions until tender, 4-5 minutes. Add ginger, garlic, curry powder, cumin and remaining 1 teaspoon salt; cook 1 minute longer. Transfer to slow cooker., Cook, covered, on low until meat is tender, 4-5 hours. Stir in spinach; cook until heated through, about 30 minutes. Just before serving, stir in yogurt. Serve with rice and if desired, additional yogurt and red onion.

Steps:

• Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
• Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.
• Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.

Steps:

• In a skillet, cook the onion and the garlic in the oil over moderate heat until they are softened.
• Add the beef and cook over moderate-high heat, stirring, until well-browned.
• Add the tomatoes and the spices and simmer the mixture, covered, stirring occasionally, for 1 hour.
• Add 1 cup water, salt and the jam and simmer the curry, covered, for 1-2 hours more, or until beef is very tender.