Ground Beef Curry Pasty Recipes

GROUND BEEF CURRY (BEEF KEEMA CURRY)

Steps:

• Heat oil in a pot over medium heat, add the onion, garlic, ginger and cook until soft.
• Add the spices and stir for a few seconds. Add the ground beef and cook until browned. Season lightly with salt and pepper.
• Add the tomatoes and stir. Pour the chicken stock and stir to combine. Cover with a lid and simmer for 10 minutes over med-low heat.
• Add the soy sauce and stir. Season more with salt and pepper if needed. Add the peas and simmer for 5 more minutes
• Lastly add the cilantro and serve with basmati rice or naan bread.

GROUND BEEF CURRY

Steps:

• Finely chop the shallot onions, vine tomatoes and coriander. Cut the potato into small cubes.
• In a large pan or skillet, drizzle 3 tablespoon of oil and sauté the potato cubes with medium heat until golden brown. Remove from oil and set aside.
• In the remaining oil, add the chopped onions and sauté them until translucent, then add the garlic paste and ginger paste in. Stir for few seconds and follow with chopped tomatoes.
• When the tomatoes become soft, add the tomato puree, salt, turmeric, garam masala, chilli powder, cumin powder. Stir well for 5 seconds, follow with the ground beef and cook until the beef changed into brown and no longer pink.
• Place the sautéed potato cubes back in. Pour the warm water in, stir well, close the lid and simmer for another 8-10 minutes with low heat until the beef potatoes are cooked. You can add extra warm water if the sauce is too thick.
• Turn off heat, stir in the chopped coriander, fresh ground black pepper and transfer to serving plate.
• Serve over a bowl of cooked basmati rice and garnish with extra chopped coriander and fresh chilli slices. Or you can serve with any of your favourite naan, chapati, or flatbread.

PAKISTANI GROUND BEEF CURRY

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.

GROUND BEEF CURRY PASTY

Steps:

• Sift together flours.
• Cut in butter and oil.
• Knead until smooth and glossy.
• Cut into 96 balls.
• Roll out and flatten then fill with meat mixture.
• Bake at 400 for 10 inches Let cool.

QUICK CURRY PASTA WITH GROUND BEEF AND PINEAPPLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat oil in a large skillet. Add ground beef and cook, stirring, until browned, about 5 minutes. Add drained pineapple chunks and leek and cook over medium-high heat for about 5 minutes. Pour in about 1/2 of the pineapple juice. Season with curry powder, bouillon, salt, and pepper.
• Stir in ketchup and tomato paste until well combined. Cover and simmer over low heat, 5 to 8 minutes. If sauce seems dry, add more pineapple juice.
• Pour in cream and mix to combine. Cook for 2 more minutes.
• Drain pasta and add to the skillet with the sauce. Mix well and serve.

GROUND BEEF CURRY DELIGHT

Steps:

• Cook and stir the meat and onion in a Dutch oven until the meat is brown.
• Drain off the excess fat.
• Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them.
• TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 to 45 minutes. (A small amount of water can be added if necessary.) Garnish with the chopped peanuts just before serving.
• TO COOK IN THE OVEN: Turn the mixture into an ungreased 3-quart casserole.
• Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 45 to 55 minutes.
• Garnish with the chopped peanuts just before serving.

CHEAPSKATE GROUND BEEF CURRY

Steps:

• brown meat and onion, drain.
• add celery, carrot, garlic and ginger, cook 1-2 minutes until fragrant.
• add cinnamon and curry powder, stir well.
• add soup and water and hot sauce if desired.
• simmer 20-30 minutes, serve over hot rice or noodles.

GROUND BEEF CURRY

Steps:

• in nonstick skillet saute beef over med-high heat, breaking up with a spoon until no longer pink, about 5 minutes.
• drain off fat.
• transfer to a bowl. add oil to pan, fry onion, and jalapeno (if using) until golden, for about 4 minutes. add curry paste, cook stirring until fragrant, about 1 minute.
• stir in beef, tomatoes, potatoes and salt, cover and simmer until potatoes are tender, about 15 minutes.
• add peas, half of the coriander and the mint, heat through.
• sprinkle with remaining coriander and serve.