Jamaican Curry Beef Ribs With Papaya Mango Recipes

Steps:

• Rub the lime juice into the beef cubes.
• Place the limed beef and curry paste in a large bowl or zip lock bag, mix well to coat the beef with the curry and let it rest 1 hour or longer.
• Mix the mango & Papaya together, cover and refrigerate for at least 1 hour.
• Heat oil in a large skillet medium heat, brown the curried beef . stir as you are browning the beef, Be careful not to burn.
• Add onions, cook until the onions are translucent and starting to brown, add garlic and Jalapenos.
• Continue to cook 5 minutes, stir at least once.
• Pour in the tomatoes, cover with a lid and simmer 45 minutes.
• Just a few minutes before serving add the cooked sweet potatoes, mix well, heat through.
• Meanwhile cook your rice using your favorite method stir in the sugar or sugar substitute while cooking, mix well ( If you are boiling the rice in water add sugar to the water while cooking).
• Serve the curried beef over the rice topped with the Papaya/Mango mixture.
• Sprinkle Coconut on top if you wish
• Enjoy!

Steps:

• For the salsa:.
• Combine papaya, mango, red pepper, red onion, cilantro, lime rind and juice.
• Let stand at room temperature at least 30 minutes before serving.
• Prepare grill to medium heat.
• For the burgers:.
• Combine 1 cup onion , breadcrumbs, sweet and sour sauce, red pepper,jerk seasoning,and egg white. Stir well.
• Add turkey; mix well to combine.
• Divide turkey mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Cover and refrigerate 20 minutes.
• Lightly coat patties with cooking spray; place on a grill rack coated with cooking spray. Grill 7 minutes on each side or until done.
• Cut rolls in half horizontally.
• Place rolls, cut sides down, on grill rack; grill 1 minute or until lightly toasted.
• Place 1 patty on bottom half of each roll; top with 1/2 cup salsa and top half of roll.

Steps:

• for chutney:
• Combine all ingredients except currants in medium saucepan. Simmer until onion is tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in currants. Cool. (Can be made 3 days ahead. Chill.)
• Make samosas:
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add beef and sauté until brown, breaking up clumps with back of spoon, about 5 minutes. Add curry powder and flour and sauté 2 minutes longer. Transfer beef mixture to colander and drain oil. Cool.
• Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon scant 1 tablespoon filling in center of each. Brush edges with egg. Fold each wrapper diagonally in half, forming triangle. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.)
• Add enough vegetable oil to heavy large saucepan to reach depth of 4 inches. Heat to 350°F. Working in batches, fry samosas until golden brown, about 2 minutes per side. Using tongs, transfer samosas to paper towels. Serve samosas with chutney.

Steps:

• In a Dutch oven, heat peanut oil over low heat. Add curry paste; cook and stir 3-5 minutes. Add coconut milk; cook and stir 3-5 minutes longer. , Stir in beef, mango, salt and pepper. Increase heat to medium-high; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until meat is tender, about 2 hours. If desired, serve with rice, onions, cilantro and lime wedges.

Steps:

• Place the garlic, papaya, water, wine, honey, and tomato paste into a food processor. Pulse until until the mixture is finely chopped, about 15 seconds.
• Place the ribs into a 9x13-inch glass baking dish and pour the marinade overtop. Mix the ribs around in the marinade to ensure they are evenly coated. Cover with plastic wrap, and refrigerate for at least 6 hours, or overnight for best results.
• Preheat an oven to 400 degrees F (200 degrees C).
• Remove ribs from the marinade, and shake off excess. Scrape the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
• Bake the ribs in the preheated oven until the meat pulls away easily from the bone, about 1 1/2 hours. Baste every 15 minutes with the reserved marinade.