Old Fashioned Beef Curry Recipes

10 EASY & AUTHENTIC BEEF CURRY RECIPES: PAKISTANI BEEF STEW

Steps:

• To marinate: In a medium bowl, combine the beef and vinegar and add enough water to cover the meat. Set aside and allow the beef to tenderize.
• Meanwhile, add all ingredients listed under 'To Pressure Cook' to the Instant Pot. Drain the beef, then rinse and add to the Instant Pot. Stir to mix. (No need to add water to the Instant Pot.)
• Close and seal the lid, then select the Meat/Stew Pressure Cook setting, with a timer set for 45 minutes on High Pressure. When the timer is up, allow pressure to naturally release for 15 minutes.
• Meanwhile, prepare the almonds: Place the almonds in a small microwave-safe bowl and add enough water to submerge. Microwave the almonds for 1 minute, then drain the water and rinse in cold water. Peel the skin off the almond and discard.
• Remove lid and Select High Sauté setting. Sauté until most of the moisture has dried up and the curry starts to thicken (~15 minutes). Gradually increase stirring as time goes on to prevent it from sticking to the bottom.
• Add the crushed ginger and peeled almonds and sauté for an additional 2-3 minutes or until the oil starts to separate from the curry. Taste and adjust salt. Cancel Sauté setting. Garnish with cilantro and serve with naan, roti, or other bread. Discard whole spices as you eat.

HAIRY BIKERS' MAMA'S BEEF CURRY RECIPE

Steps:

• Heat a frying pan and add the ghee or oil. Brown the meat until sealed on all sides, then take it out of the pan and set aside.
• Add the onion and garlic to the pan and fry until soft but not browned. Add all the spices and fry for 1 minute, no longer.
• Put the beef back in the pan with the tomatoes and bring to the boil. Take the pan off the heat and stir in the yoghurt and vinegar, then season with the salt and sugar. Place back on the heat, bring back to the boil and simmer for at least 1½ hours until the meat is tender.

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.