Maurices Okra And Beef Curry Recipes

Steps:

• Heat olive oil in a large pot over high heat. Sprinkle 1 tablespoon salt over steak cubes; cook and stir meat in the hot oil with onion and garlic until meat is seared, about 5 minutes; reduce heat to medium; cook and stir until meat is browned, about 3 more minutes. Remove steak pieces and set aside.
• Stir tomato sauce and tomato paste into same pot; mix in okra, water, coriander, white pepper, and cumin. Bring to a boil; season with additional salt. Reduce heat to low and simmer until okra is tender, 30 to 45 minutes; return pieces of beef to the bamia. Simmer until flavors are blended, about 10 minutes; garnish with slices of jalapeno pepper.

Steps:

• If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.

Steps:

• Heat a large wok or frying pan over a medium heat. Add the oil, then the onions, cooking until soft. Stir in the okra. Add the tomatoes and chilli, then season. Mix well and keep stirring gently, taking care not to break up the okra. Okra releases a sticky substance when cooked, but keep cooking, stirring gently - this will disappear and the tomatoes will become pulpy, about 10 mins.
• Lower heat, add ground coriander and cook for another 5-10 mins. Add 2 tbsp water, cover and let simmer for another 4-5 mins. Sprinkle with coriander and serve with basmati rice or chapati bread.

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.

Steps:

• Trim mutton and cut into cubes (1 inch) Heat the clarified butter/ ghee in a pressure cooker (preferably for the beef) or a thick bottomed vessel with a lid (for the mutton).
• Add the whole spices and wait for them to bloat.
• Then add the onions and fry till they are translucent Add the ginger and garlic and fry till the mixture is golden brown (I add chopped green chilli too) Now add the tomatoes and stir till the tomatoes are cooked and incorporated into the mixture, Add the garam masala or spice powders and stir.
• Add the meat pieces and stir till they are coated with the curry sauce.
• Now add some water (around 1 cup if using the pressure cooker and 2 cups if cooking in a vessel) and salt.
• Mix and cover.
• Bring to a boil and then simmer until cooked.
• (A pressure cooked will take 1 whistle and 15 mins to cook beef and 1 whistle and 7 mins to cook mutton.) Meanwhile cut the okra/ aubergines into chunks (the okra is normally washed, then wiped dry and then cut or the aubergines are washed, cut and then sprinkled with salt for 10 mins and then wiped dry before cooking).
• Deep fry the vegetable used till slightly crisp.
• Drain well.
• Add it to the curry and heat through for about 4 minutes.
• Sprinkle lime juice over the curry and stir.
• Garnish with cilantro leaves.
• Serve hot.
• (Alternatively to save some calories you can directly cook the vegetables in the curry without deep frying them. But add the vegetables to the dish when the meat is slightly undercooked and cook them together till they are tender.).

Steps:

• Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.
• Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot.

Steps:

• Combine flour, salt, and pepper in a bowl, then add beef, tossing to coat. Shake off excess flour. Heat the olive oil in a large skillet over medium-high heat. Cook and stir onions and beef until browned. Stir in beef stock, bay leaves, and curry powder. Bring to a boil, then reduce heat and simmer for 30 minutes. Stir in carrots, rice vinegar, molasses, and potatoes and simmer for an additional hour until tender.