INDIAN BEEF CURRY WITH POTATOES
This Indian Beef Curry with Potatoes is a rich and delicious dish that will warm you from the inside out.
Provided by Holly Sander
Categories Dinner
Time 1h18m
Number Of Ingredients 20
Steps:
- Combine all Indian Curry Spices in a small mixing bowl and set aside.
- Cut chuck roast into 2-inch square pieces. Season with salt and pepper, and brown them in a Dutch oven with 2 tablespoons of olive oil (sear on two sides for 3-4 minutes). Transfer the meat to a plate and set aside.
- Add the onion, garlic and ginger to the pan and saute for about 4 minutes (add a bit more olive oil if needed). Stir in all of the Indian Curry spices, and allow to cook for one more minute.
- Add 1/2 teaspoon salt, lemon juice, tomato paste, brown sugar, beef stock, carrots, and potatoes. Return the meat to the Dutch oven and bring to a simmer.
- Put the lid on the pot cracked and simmer on low for 1 hour.
- Garnish with cilantro and serve!
Nutrition Facts : Calories 435 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 117 milligrams cholesterol, Fat 24 grams fat, Fiber 4 grams fiber, Protein 38 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 4 ounces beef plus veggies, Sodium 682 milligrams sodium, Sugar 4 grams sugar, UnsaturatedFat 0 grams unsaturated fat
BEEF CURRY WITH POTATOES
Make and share this Beef Curry With Potatoes recipe from Food.com.
Provided by Satyne
Categories Indian
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heal the oil in a large pan and add the onions, frying until lightly coloured.
- Add the garlic, chilli powder, cumin, coriander and ginger and cook gently for 5 minutes, stirring occasionally; if the mixture becomes dry, add 2 tablespoons of water.
- Add the beef and cook, stirring, until browned all over. Add the tomato puree, salt to taste and just enough water to cover the meat; stir very well.
- Bring to the boil, cover and simmer for about 1 hour or until the meat is almost tender. Add the potatoes and whole chillies and simmer until the potatoes are cooked.
BEEF CURRY AND POTATOES
This stir-fry pleases the family that loves meat and potatoes. Add as much or as little curry powder as you like. This recipe came from The New Dieter's Cookbook from Better Homes and Gardens.
Provided by Kari Hinkens
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Thinly slice beef into bite size strips.
- Set aside.
- Cook potatoes in lighly salted boiling water about 5 minues or until tender.
- Drain, set aside.
- For the sauce, stir together beef broth, cornstarch and salt.
- Spray an unheated wok or large skillet with nonstick coating.
- Preheat over medium-high heat.
- Add onion and stir fry for 2 minutes.
- Add sweet pepper and stir-fry about 2 minutes more or until vegetables are tender.
- Remove from pan.
- Add oil to hot pan.
- Add meat and curry powder.
- Stir-fry for 2 to 3 minutes or to desired doneness.
- Push meat from center of wok.
- Stir sauce and add to center of wok.
- Cook and stir until thickened and bubbly.
- Stir in onion mixture, potatoes and tomato.
- Cook and stir for 2 minutes more.
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