Minced Beef And Spinach Curry Recipes

MINCED BEEF AND SPINACH CURRY

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.

MINCED BEEF CURRY

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.

BEEF CURRY WITH SPINACH (PALAK GHOST)

Steps:

• Put cloves, peppercorns, bay leaves, and cardamom capsules in a metal tea filter ( the kind that is a ball with a hook and chain on it).
• Heat 3 TB oil in a large pot over medium-high heat and sear the meat in 3 batches until browned. Remove the meat and salt it.
• Add another 3 TB oil in the pot and sauté the onions, chile, garlic, and ginger until onions are translucent.
• Add the meat and sprinkle with the chile powder, curcuma, garam masala, and cumin.
• Stir well until all is coated with the powdered spices (about 2-3 minutes).
• Add enough chicken broth until meat is covered, add the tea filter with the spices, cover and bring to a boil.
• Reduce heat and simmer for 90 minutes.
• Remove spice filter, and add the heavy cream, let simmer for 30 minutes more, do not let it boil! Adjust seasonings ( we usually need more salt here, and maybe a bit more heat).
• Clean and wash the spinach.
• Add the fresh spinach to the pot right before serving, and incorporate it, stirring it into the curry just until it becomes soft, about 1 minute. Serve immediately, with rice.