SLOW-COOKER BEEF CURRY
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
- Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
- Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.
Nutrition Facts : Calories 549 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 121 milligrams, Sodium 1068 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 51 grams
SIMPLE BEEF CURRY
I love curries, and the beef (instead of chicken/pork/lamb) is a nice change. Adjust the curry to your taste, I like mine pretty strong! You could use ground sirloin, too, and serve it over mashed potatoes...sounds weird but both of the end results are fabulous!
Provided by getoutofmygalley
Categories Meat
Time 2h5m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil over medium heat and saute the onion for about 3 minutes, or until translucent.
- Add the garlic, curry, paprika, chili powder and salt. Cook, stirring constantly, for about 3 minutes.
- Add the beef and stir.
- Add 1/2 cup water and bring to a medium simmer. Cover, and cook for about five minutes.
- Add enough water to cover the beef and cover once again.
- Cook for 1-2 hours (adding water as needed), or until meat is tender and the sauce is thick.
- Serve over rice and garnish with the parsley or the cilantro.
Nutrition Facts : Calories 517.6, Fat 32.3, SaturatedFat 6.2, Cholesterol 145.2, Sodium 535.7, Carbohydrate 8.8, Fiber 3.3, Sugar 1.7, Protein 51
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
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
CEYLON BEEF CURRY
This is a typical Sri Lankan dish, the use of coconut sets it apart from Indian curries. This dish was on the menu every week when I lived in Ceylon.
Provided by Brian Holley
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put the coriander and cumin into a dry frying pan and roast over low heat till dark brown in colour.
- Add the meat and all of the other spices, coconut cream and meat, simmer till meat is tender. (if the meat is too dry, add a little water ).
- Add the coconut milk and simmer for 15 minutes Strain and keep the liquid, and set the meat on one side.
- Melt the ghee in a pan and fry the cooked meat for three mins, add the reserved liquid to the pan, bring to the boil and add the salt and lemon juice.
- Served with boiled rice.
Nutrition Facts : Calories 989.1, Fat 80.2, SaturatedFat 47.9, Cholesterol 168.3, Sodium 508.4, Carbohydrate 21.7, Fiber 5.1, Sugar 12, Protein 46.9
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4.5/5 (8)Calories 414 per servingServings 8
- Cook coriander, cumin, fennel, and turmeric in a small saucepan over medium-low heat 7 minutes or until toasted, stirring occasionally.
- Combine toasted spices, black pepper, salt, and beef in a large bowl. Cover and marinate in refrigerator 1 hour.
- Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion, ginger, garlic, and jalapeños; sauté 3 minutes or until onions are tender. Remove onion mixture from pan. Recoat the pan with cooking spray. Add half of beef; cook 6 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef. Return onion mixture and beef to pan; stir in milk, vinegar, and rind, scraping pan to loosen browned bits. Bring to a boil. Cover, reduce heat, and simmer for 2 hours or until beef is very tender. Discard rind. Serve over rice.
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5/5 (4)Servings 4Cuisine Sri LankanTotal Time 1 hr 45 mins
- Marinade your beef cubes with Sri Lankan roasted curry powder, black pepper powder, turmeric, and a bit of salt. Leave it on the counter while you prep other ingredients. (about 10mins).
- Heat 2tbsps of coconut oil in a pot. (clay pots and cast iron pots are better as they retain the heat). Add 1/4 tsp cumin seeds, 2 tsp red chili powder, and fry them in oil until the red chili powder become dark and your oil becomes red in color. Then add 3 cloves, 3 cardamoms (crush the pods lightly to open them), curry leaves, pandan leaves, cinnamon stick, fenugreek seeds to the oil, and saute for about 30seconds until you get a really good aroma.
- Now add 4 cloves of garlic chopped and fry for few seconds. Then add your chopped onion and bit of salt and fry in oil until the onions become soft and translucent.
- Add your marinated beef cubes into the oil and fry for about a minute to get a good sear on the outside of the beef pieces.
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