BEEF CURRY
Make and share this Beef Curry recipe from Food.com.
Provided by evelynathens
Categories Stew
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
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 BOMBAY CURRY
This recipe comes from a Dutch language curry cookbook I picked up somewhere along the way. The key is to start off with nice beefsteak, the tenderest cut that you can afford.
Provided by FlemishMinx
Categories Curries
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 204.9, Fat 16.1, SaturatedFat 11.3, Sodium 611.3, Carbohydrate 15.5, Fiber 3.2, Sugar 6.3, Protein 3.6
AFRICAN BEEF CURRY
This African beef curry recipe is popular with my family and friends. It's from my Aunt Linda, who was a missionary in Nigeria for 45 years. The stew is served on a bed of rice and sprinkled with toppings. I put the bowls of toppings on my large turntable, and everyone can take whatever they want. In addition to the coconut, peanuts and raisins, you could also top the stew with chopped cucumbers, pineapple tidbits or mandarin orange slices.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. , Serve with rice. Garnish with raisins, peanuts and coconut if desired.
Nutrition Facts : Calories 205 calories, Fat 8g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 474mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
BEEF CURRY (OAMC)
Something my DH came up with. Lancanshire relish sauce is similar to worcestershire but sweeter (they use fruit in the cooking process). It took 2.6kg (5 3/4lbs) of gravy/shin beef to get 2kg (4 3/8 lbs) and 600grams (21ounces) of skirt to get 500grams (17.6 ounces)(Trimmed of fat and grissle). The cup measurements for the vegetables is peeled, cut/diced. Prep time is based on you doing this, buying predone will save time but you could do what I did and got the kids involved DS and DH and had them doing the peeling and dicing while I did the rest. Sometimes it took longer but the memories are irreplaceable.
Provided by ImPat
Categories Curries
Time 5h
Yield 12 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 669.8, Fat 45.9, SaturatedFat 15.7, Cholesterol 136, Sodium 309.3, Carbohydrate 18.9, Fiber 2.7, Sugar 3.9, Protein 44
MALAYSIAN BEEF CURRY
If you don't have a slow cooker, use a covered Dutch oven; cook the curry in a 325°F oven until the beef is tender, about 2 hours, adding 1/2 cup water if the stew is dry.
Provided by Ivy Manning
Categories Slow Cooker Beef High Fiber Dinner Spice Curry Winter Tamarind Lemongrass Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- For spice paste:
- Cover chiles with very hot water and soak until soft, about 45 minutes. Drain. Stem, seed, and chop chiles.
- Cut off bottom 4 inches from lemongrass stalks; chop and transfer to processor (reserve tops of stalks for stew). Add shallots, garlic, coriander, cumin, ginger, and 1 teaspoon ground black pepper; process until finely ground. Add 1/2 cup water, chiles, fish sauce, and sugar; process to paste. DO AHEAD: Can be made 1 week ahead. Transfer to bowl. Cover; chill.
- For stew:
- Smash reserved tops of lemongrass from spice paste with mallet or rolling pin. Bend in half; bundle with kitchen twine. Mix beef and spice paste in slow cooker. Stir in lemongrass bundles, coconut milk, lime leaves, star anise, cinnamon, and tamarind. Press meat down to completely submerge. Cook stew on low heat until meat is very tender, 4 1/2 to 5 hours. Tilt pot and spoon off excess fat from surface of stew. Remove lemongrass bundles, lime leaves, star anise, and cinnamon stick.
- Transfer stew to bowl. Sprinkle cilantro over and serve with steamed rice.
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