GROUND BEEF CURRY
Indian influence is apparent in this as-good-as-authentic rice and beef bowl.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Cook rice in water as directed on package.
- Meanwhile, in 12-inch skillet, cook beef, onion, garlic and gingerroot over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired.
- Stir remaining ingredients except cilantro into beef mixture. Reduce heat to medium. Simmer uncovered 8 to 10 minutes, stirring occasionally, until slightly thickened.
- Serve beef mixture over rice. Garnish with cilantro.
Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 45 mg, Fiber 3 g, Protein 18 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 4 g, TransFat 1/2 g
PAKISTANI GROUND BEEF CURRY
This Pakistani beef curry has been a family favorite for years. It's super easy and everyone loves it. Serve over steamed white rice.
Provided by danie
Categories World Cuisine Recipes Asian Pakistani
Time 1h5m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 438.1 calories, Carbohydrate 11.5 g, Cholesterol 68.8 mg, Fat 34.2 g, Fiber 3.8 g, Protein 22 g, SaturatedFat 8.1 g, Sodium 657.5 mg, Sugar 2.5 g
BEEF CURRY
Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 2h50m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.31 milligram of sodium
BEEF CURRY WITH FRUIT
My sister-in-law sprang this one on me without telling me what was in it. That is probably a good thing because I may not have tried it had I known what was in it. This uses a strange mix of ingredients that I wouldn't have thought would go well together but they do.
Provided by gretchengr
Categories Curries
Time 9h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Trim all the fat you can from the meat.
- Cut roast into 3/4-inch cubes.
- In a big skillet, heat oil; cook meat and onion until meat is browned, stirring frequently (may have to do this in two batches); drain off fat.
- In a 4-quart slow cooker, add the undrained pineapple, orange juice, tapioca, brown sugar, curry powder, salt, and pepper; stir to mix it all up.
- Add the meat and onion.
- Cover and cook on low for 7-9 hours.
- Add in the fruit; cover and cook on high for 30 minutes or until heated well.
- Season more to taste if needed.
- Serve over couscous.
- Sprinkle cilantro over the top.
CURRIED BEEF WITH WINTER VEGETABLES
The UK has a large Indian/Pakistani population, so curry is a popular meal where I live. I don't like hot curries, but mild ones are a nice change. This is a mild curried beef recipe with root vegetables. It's very filling and goes nicely with brown basmati rice. Chinese Five Spice is a mixture of aniseed, cinnamon, fennel, pepper, and cloves.
Provided by OLENAJOY
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 40.7 g, Cholesterol 15.6 mg, Fat 17.5 g, Fiber 5.1 g, Protein 10.3 g, SaturatedFat 3.9 g, Sodium 158.9 mg, Sugar 17.2 g
GOAN BEEF CURRY
Transport yourself to the shores of Goa with this authentic beef curry. If you plan ahead, you can cook the beef itself ahead of time, then whip up the curry in less than 30 minutes. Serve curry hot with pulao or basmati rice.
Provided by Louella
Categories World Cuisine Recipes Asian Indian Main Dishes Curry
Time 2h
Yield 6
Number Of Ingredients 17
Steps:
- Place beef in a small pan, cover with water, and season with salt; bring to a boil. Cover, reduce heat to a simmer, and cook until beef is fork tender, 1 to 2 hours. Remove and cut beef into cubes; reserve remaining juices in the pan.
- Toast chile peppers, cinnamon stick, cumin seeds, coriander seeds, peppercorns, and cardamom pods in a dry skillet over medium-high heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder and process to a fine powder. Move to a mortar and pestle, add garlic and ginger, and grind into a paste.
- Heat oil in a large saucepan over medium heat. Add onion and curry leaves; cook until the onions turn golden brown, 5 to 7 minutes. Mix in spice paste until well combined. Add beef cubes and reserved juices; bring to a boil.
- Once boiling, add potatoes, tomato, and green beans. Season with additional salt to taste. Cover, reduce heat to a simmer, and cook gently until potatoes are tender, about 20 minutes. Finish by adding tamarind juice. Cook a few minutes more before serving.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 21.3 g, Cholesterol 70.2 mg, Fat 11.3 g, Fiber 3.1 g, Protein 22.9 g, SaturatedFat 3.1 g, Sodium 37.8 mg, Sugar 2.3 g
DRIED FRUIT LAMB (OR BEEF) CURRY
I'm posting this for ZWT 2006 (African Region). It is an African Curry dish and as I love Curry and also love fruit in savory dishes I thought it might be a good one in case anyone else shares these same likings.
Provided by JanetB-KY
Categories Curries
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the apples, prunes and raisins in a bowl, pour the water over them and let soak for at least an hour, turning the fruit occasionally.
- Dry the cubed meat with a paper towel and sprinkle them with the salt.
- In a heavy large skillet, heat the oil over moderate heat until it is hot enough that a haze forms above it; brown the meat in the hot oil in 2 or 3 batches, turning the meat even ly to get them a good rich brown color; as they brown transfer to a plate and set aside.
- Pour off all but about 2 tbsps of the fat from the pan and drop in the onions; stir constantly and scrape up the browned bits from the bottom of the pan; cook the onions for about 3 to 4 minutes, until they are soft.
- Reduce the heat to low, add the Curry powder and stir for 2 minutes or so to toast the Curry a bit, thus intensifying it's flavor ( a step you should always take when using Curry powder; it leeches any bitterness from some of the stronger spices in Curry).
- Return the meat to the pan, along with any liquid that has accumulated around it; stir in the fruits along with their soaking water, the vinegar and the lemon juice.
- Bring to a boil over high heat, then reduce the heat to low.
- Partially cover the skillet and simmer for about one hour or until the meat is tender and shows no resistance when poked with a sharp knife.
- Check the pan periodically and if it looks too dry, add up to a 1/4 cup water, a few tablespoons at a time; when the curry is done however, most of the liquid should be dried up as this is a dryer curry not a soupy one.
- Taste for seasoning and mound the curry on a heated platter; just before serving sprinkle with the peanuts and slice the bananas and arrange around the curry.
- Serve with hot rice, preferably Jasmine, and your favorite chutney.
- Also, I like a hotter curry and have found that adding an additional 1/2 tbsp of curry powder or paste does the trick, especially if I am serving with a hot chutney.
Nutrition Facts : Calories 809, Fat 51.2, SaturatedFat 17.8, Cholesterol 122.5, Sodium 826.6, Carbohydrate 59.2, Fiber 7.7, Sugar 37.5, Protein 34
BEEF CURRY AND FRUIT CASSEROLE
Make and share this Beef Curry and Fruit Casserole recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Fruit
Time 1h15m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook onion and green pepper in oil in large frying-pan until onion is transparent.
- Add ground beef and brown lightly. Pour off drippings.
- Add eggs, apple, apricots, curry powder, salt, pepper and milk to beef.
- Stir well.
- Place in 2-qt oven-proof casserole; bake in a moderate oven (350 degrees F.) for 45 minutes.
- Serve with curry condiments such as chutney, raisins, shredded coconut and sunflower seeds.
Nutrition Facts : Calories 311.9, Fat 15.2, SaturatedFat 5.6, Cholesterol 122.3, Sodium 394.7, Carbohydrate 18.3, Fiber 3, Sugar 12.8, Protein 25.9
BEEF CURRY WITH APPLES AND RAISINS
I experimented with curry powder this winter, while trying to add some new flavors into my culinary life. This recipe became a favorite way to enjoy beef. It's a mild, sweet curry with savory undertones. I've served it with both brown rice and couscous, and actually prefer the couscous. It takes some "simmer time" on the stove, but it's worth it!
Provided by FireRaven
Categories Curries
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine flour, salt, and pepper in a Ziploc bag. Add meat and shake until evenly coated.
- Heat oil in a skillet and brown meat in batches until caramelized. Remove from skillet and drain excess oil as needed.
- Sauté onion with a splash of beef stock until softened. Add bay leaf, curry powder, cloves, Splenda, and remaining stock. Bring to a simmer. Add meat and any accumulated juices. Cook, covered, over medium-low heat for an hour.
- Add fruit and potatoes to the pan and cook, covered, for another 45 minutes. Discard bay leaf, cloves, and garlic. Serve over the cooked couscous. (It's also good over rice).
Nutrition Facts : Calories 598.9, Fat 21.2, SaturatedFat 7.4, Cholesterol 76, Sodium 791.4, Carbohydrate 72.7, Fiber 6.4, Sugar 20.2, Protein 30.1
CURRY TURKEY (OR BEEF) AND FRUIT SALAD
This light salad goes together VERY quickly using low-fat deli turkey or roast beef and its low-fat and good for you too! I love it for a work lunch cause its high in protein.
Provided by LAURIE
Categories Fruit
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl toss together berries and drained canned fruit and set aside.
- Fro dressing, stir together mayonnaise, sour cream, orange juice and curry powder.
- Stir in enough milk to make a dressing of drizzling consistency.
- Divide greens among 4 serving plates.
- Top with fruit mixture and turkey or beef.
- Drizzle each with dressing and sprinkle with coconut if desired.
Nutrition Facts : Calories 206.4, Fat 4, SaturatedFat 1.1, Cholesterol 46.4, Sodium 180.2, Carbohydrate 24.5, Fiber 3.4, Sugar 18, Protein 19.3
JAPANESE BEEF CURRY
Japanese-style beef curry, easy to make! Serve with freshly cooked rice.
Provided by Giuliana
Categories Main Dish Recipes Curries Beef
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in a large saute pan over medium heat. Add beef and stir-fry until browned and no longer pink in the centers, 5 to 7 minutes. Add onions and carrots; stir-fry until onions start to turn golden, 7 to 8 minutes.
- Pour in water and add potatoes; add more water if needed to cover. Cover the pan with a lid and cook until potatoes are soft, 10 to 12 minutes. Add curry sauce mix and stir until mixture thickens, 3 to 5 minutes.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 57.4 g, Cholesterol 42 mg, Fat 20.5 g, Fiber 6.1 g, Protein 20 g, SaturatedFat 5.6 g, Sodium 1444.1 mg, Sugar 5.4 g
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