PAKISTANI GROUND BEEF CURRY
This Pakistani beef curry has been a family favorite for years. It's super easy and everyone loves it. Serve over steamed white rice.
Provided by danie
Categories World Cuisine Recipes Asian Pakistani
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.
- Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 438.1 calories, Carbohydrate 11.5 g, Cholesterol 68.8 mg, Fat 34.2 g, Fiber 3.8 g, Protein 22 g, SaturatedFat 8.1 g, Sodium 657.5 mg, Sugar 2.5 g
MINCED BEEF CURRY
Make and share this Minced Beef Curry recipe from Food.com.
Provided by DewyBluebell
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a medium hot pan.
- Brown onions. Throw a little dash of salt on the onions. Stops them burning.
- Put the garlic in the pan and cook for about 1 min.
- Move the onions and garlic to the side of the pan and brown the mince.
- If a lot of liquid comes off the mince pour it into a little bowl hang onto it for later.
- Once the mince is brown, turn up the heat and let it sit in the pan for about 4 mins until you get some searing on the meat. This is where the flavour is going to come from.
- Mix the liquid from the meat if not too fatty, stock cube and dashes of worcestershire sauce. Keep to one side.
- When mince is browner -- lower the heat to medium add the curry powder and cook for 1 minute.
- Add the stock liquid, make sure this is well mixed.
- Add the coconut milk. Mix well. Once simmering lower the heat and cook for about 20 minutes This gets better with time.
- If the curry is too strong use the leftover milk from the coconut milk tin to thin. Usually 400 ml in a tin.
- Serve with rice, put some veg with it or the carb police will be after me! :D.
Nutrition Facts : Calories 372.8, Fat 29.1, SaturatedFat 16.4, Cholesterol 77.2, Sodium 162.6, Carbohydrate 5.6, Fiber 0.8, Sugar 1.3, Protein 22.8
CURRY BEEF PUFFS RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, garlic, lean ground beef, McCormick® Curry Powder, Mccormick® ground cumin, sugar, McCormick® black pepper, kosher salt, beef broth, cornstarch, frozen puff pastry, large egg, water, fresh cilantro
Provided by Tracy Raetz
Categories Lunch
Yield 12 puffs
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes, until the onion is translucent and starting to caramelize.
- Add the ground beef and cook, breaking up with a spatula, until the beef is cooked through and browned, about 4-6 minutes. Drain off any excess grease.
- Add the McCormick® Curry Powder, cumin, sugar, pepper, and salt. Stir until well combined, about 2 minutes more.
- Pour the beef broth into a liquid measuring cup and stir in the cornstarch until dissolved, then pour into the skillet with the beef. Stir to combine, then bring to a simmer. Cook until the liquid has thickened and no longer pools, 3-5 minutes. Transfer the beef mixture to a bowl and let cool completely.
- While the meat is cooling, remove the puff pastry from the freezer and let sit at room temperature for 25-35 minutes, until thawed but still firm. Unfold the puff pastry sheets and cut each into 6 roughly 5-inch squares.
- Line 2 baking sheets with parchment paper.
- Spoon 2½-3 tablespoons of the beef filling onto the center of each pastry square. Fold diagonally to form triangles, pressing the edges together and being careful to keep the filling from touching the edges of the pastry. Crimp the edges with a fork to seal. Transfer to the prepared baking sheets.
- Chill the curry puffs on the baking sheets in the refrigerator for 20 minutes to firm up the pastry.
- Arrange a rack in the center of the oven. Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the egg and water.
- Remove one tray of puffs from the refrigerator and use a pastry brush to brush the egg wash over the puffs. Bake for 18-20 minutes, until puffed and golden brown. Remove from the oven and repeat with the remaining puffs.
- Let the puffs rest for 10 minutes, then top each with a sprig of cilantro before serving.
- Enjoy!
Nutrition Facts : Calories 409 calories, Carbohydrate 26 grams, Fat 26 grams, Fiber 1 gram, Protein 14 grams, Sugar 2 grams
MINCED BEEF AND SPINACH CURRY
A hearty, flavourful and nutritious curry dish. Pared-down ingredients and a simple technique, resulting in surprisingly deep and complex flavours. Goes VERY nicely with brown rice or wholewheat flatbreads. Compliments a fresh, herby salad well.
Provided by Bunny Mazonas
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Chop the onion and crush the garlic. Slice the scotch bonnet into thin slivers and chop these finely.
- Heat the oil in a deep-sided frying pan/skillet and cook the onions, garlic and pepper until soft. Add the minced beef and brown off.
- Place the balls of frozen spinach into the pan on top of the beef. Cover and cook on a medium heat until spinach is softened. Stir thoroughly.
- Add the cinnamon, coriander, cumin and garam masala. Stir thoroughly to blend in spices, then add the chopped tomato.
- Increase heat and cook until the sauce reduces and thickens. Add salt to taste.
Nutrition Facts : Calories 342.2, Fat 17.6, SaturatedFat 6, Cholesterol 81.2, Sodium 185.2, Carbohydrate 17.4, Fiber 7.2, Sugar 6, Protein 31.9
BEEF MINCE CURRY
Recipe given to me by frugal cook 40 yrs+ ago, surprisingly good and tasty.
Provided by familychef
Time 1h
Yield Serves 3
Number Of Ingredients 0
Steps:
- Put oil in pan with chopped onion and gently fry
- mix flour and curry powder in a polythene bag, then add the minced beef, mix altogether thoroughly
- Tip this in with onion and cook until browned, turning often
- meanwhile mix cubes with hot water and stir into meat mixture, finally add 2 tbs branston pickle (or as desired)
- Put lid on frypan and cook until meat is tender, about 30-45 minutes, serve with boiled rice and poppodums.
- Very easy and as hot as you make it
INDIAN BEEF KEEMA WITH CARROTS & POTATOES
Keema is a traditional Asian dish made with mince - flavour it with spicy curry powder and pack in some carrots and potatoes for extra texture
Provided by Jennifer Joyce
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Remove from the pan, discarding all the fat, and set aside.
- Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender. Serve with basmati rice, fresh coriander, and mango or lime chutney.
Nutrition Facts : Calories 351 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 0.7 milligram of sodium
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