Indian Style Beef Curry With Coconut Milk Recipes

Steps:

• Cut the meat, onions and peppers.
• Season the meat with the ginger, salt, pepper & worcestershire sauce (you can let it marinate 1/2" or more, but it is not necessary).
• Heat 1/3 of the oil in a large frying pan/wok over high heat, and saute 1/3 of the meat briefly til no longer pink. Empty meat and juices into another bowl to keep warm. Repeat with the rest of the meat.
• Saute onion and peppers in a bit of oil just a few minutes. (not too long because they will continue to cook just sitting a hot pan!).
• Add curry powder and meat to the onion and peppers in the skillet; stir well.
• Add coconut milk and heat til warm; add salt and pepper to taste.
• Garnish with cilantro; Serve over rice.

Steps:

• Bring coconut milk to a boil in a large heavy-bottomed pot (Dutch oven) and add beef cubes. Cover and simmer over low heat for about 40 minutes, or until almost tender. Lift out beef cubes and reserve in large bowl. Skim off any visible oil in the coconut milk, then pour over beef to keep the meat moist.
• Clean and dry the heavy-bottomed pot, place it back on the stove and heat ghee on medium-low. Fry onion slices and garlic cloves until light golden, lift out and set aside.
• Add all spices to remaining ghee in pan. Fry over low heat for one minute, stirring carefully to avoid scorching. Add beef cubes, reserving coconut liquid, and tomato paste, and fry until the mixture turns a rich brown colour, or about 8-10 minutes.
• Stir in yogurt, add salt and fried onions, cover and simmer for 20 minutes to blend flavours. If curry becomes too thick, add reserved coconut liquid as is necessary.
• Remove from heat, top with cilantro and enjoy!

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.

Steps:

• Cube beef into small bite size pieces. Heat oil in saucepan and add beef. Stir frequently when browned remove.
• Add onion, garlic, ginger, chilies, curry and coriander to the pan cook 2 minute Stir in mushroom, stock, salt and tomatoes.
• Return beef to pan, cover and simmer until beef is tender about 1-1 1/2h.
• Stir in chopped creamed coconut and ground almonds into the curry then cover the pan and cook gently 3 minutes.
• Meanwhile heat the remaining oil in a skillet add pepper, scallion, fry gently you will want them to be tender crisp. Add cumin cook 1 minute. Spoon over curry and serve immediately.