EASY BEEF CURRY
Another find from the paper, recipe written by Jeremy Vincent. This is wonderful Indian style meal, easy to make and I think is better than most you get at any Indian restaurant. I am posting as written, although I did make a few changes as I used light coconut cream and added parsley instead of coriander.
Provided by Tisme
Categories Curries
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the beef into cubes, removing any sinew or fatty tissue. Set aside.
- In a large heavy-based saucepan heat the oil & add the onion, ginger and garlic and stir until the onion is opaque. Add the curry powder, turmeric, mustard seeds, salt and vinegar. Stir for 3 minutes.
- Add the reserved beef pieces and stir to coat the meat with the spice mixture. Add the chilli, tomatoes, water, coconut cream and coriander (reserving some coriander to garnish the curry just before serving). Stir to combine and cover with a lid.
- Simmer for 2 hours over a medium heat until the meat is tender. Check for seasoning and adjust if necessary.
- To serve, scatter with reserved chopped coriander.
- Accompany with steamed rice, chutneys and wedges of lime or lemon to squeeze over at the table.
Nutrition Facts : Calories 614.4, Fat 31.9, SaturatedFat 20.8, Sodium 1220.2, Carbohydrate 82.7, Fiber 5, Sugar 69.3, Protein 4.5
SIMPLE BEEF CURRY
I love curries, and the beef (instead of chicken/pork/lamb) is a nice change. Adjust the curry to your taste, I like mine pretty strong! You could use ground sirloin, too, and serve it over mashed potatoes...sounds weird but both of the end results are fabulous!
Provided by getoutofmygalley
Categories Meat
Time 2h5m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil over medium heat and saute the onion for about 3 minutes, or until translucent.
- Add the garlic, curry, paprika, chili powder and salt. Cook, stirring constantly, for about 3 minutes.
- Add the beef and stir.
- Add 1/2 cup water and bring to a medium simmer. Cover, and cook for about five minutes.
- Add enough water to cover the beef and cover once again.
- Cook for 1-2 hours (adding water as needed), or until meat is tender and the sauce is thick.
- Serve over rice and garnish with the parsley or the cilantro.
Nutrition Facts : Calories 517.6, Fat 32.3, SaturatedFat 6.2, Cholesterol 145.2, Sodium 535.7, Carbohydrate 8.8, Fiber 3.3, Sugar 1.7, Protein 51
EASY BEEF CURRY
The beef curry I make is kind of a mix between Indian curry and Thai curry. It sounds a little odd, but we absolutely love it! It reheats well, too, and it can be made ahead and kept hot in a crock pot. It is a very saucy curry; if you don't like a lot of sauce, then cut back to one can of coconut milk. The toppings are only suggestions--pick and choose what you like or try something new!
Provided by Halcyon Eve
Categories Curries
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large, deep skillet or chef's pan, heat oil over medium-high heat until hot but not smoking. Saute onions until tender. Add curry powder, toss to coat, and cook 1-2 minutes longer.
- Add beef and brown 3-4 minutes, scraping pan often. If curry powder sticks to bottom, add a little water to deglaze whenever needed to prevent scorching.
- Add about 1 pint of water and mix in, scraping any bits off the bottom of the pan in the process. Bring just to a boil, reduce heat to low, and simmer, uncovered, for about 45 minutes to 1 hour, or until most of the water has cooked off.
- Remove from heat and stir in both cans of coconut milk. Return to heat and heat over medium-low heat until just beginning to simmer.
- Serve in bowls over rice, with desired toppings.
Nutrition Facts : Calories 624.6, Fat 46.8, SaturatedFat 28.5, Cholesterol 92.2, Sodium 147.4, Carbohydrate 17.1, Fiber 4.6, Sugar 10.2, Protein 36.9
BEEF CURRY
Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 2h50m
Number Of Ingredients 17
Steps:
- Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
- Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
- Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
- Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.
Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.31 milligram of sodium
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