Beef And Fruit Curry Recipes

BEEF CURRY WITH APPLES AND RAISINS

Steps:

• Combine flour, salt, and pepper in a Ziploc bag. Add meat and shake until evenly coated.
• Heat oil in a skillet and brown meat in batches until caramelized. Remove from skillet and drain excess oil as needed.
• Sauté onion with a splash of beef stock until softened. Add bay leaf, curry powder, cloves, Splenda, and remaining stock. Bring to a simmer. Add meat and any accumulated juices. Cook, covered, over medium-low heat for an hour.
• Add fruit and potatoes to the pan and cook, covered, for another 45 minutes. Discard bay leaf, cloves, and garlic. Serve over the cooked couscous. (It's also good over rice).

BEEF CURRY WITH FRUIT

Steps:

• Trim all the fat you can from the meat.
• Cut roast into 3/4-inch cubes.
• In a big skillet, heat oil; cook meat and onion until meat is browned, stirring frequently (may have to do this in two batches); drain off fat.
• In a 4-quart slow cooker, add the undrained pineapple, orange juice, tapioca, brown sugar, curry powder, salt, and pepper; stir to mix it all up.
• Add the meat and onion.
• Cover and cook on low for 7-9 hours.
• Add in the fruit; cover and cook on high for 30 minutes or until heated well.
• Season more to taste if needed.
• Serve over couscous.
• Sprinkle cilantro over the top.

CURRIED BEEF AND FRUIT SPAGHETTI

Steps:

• Cook spaghetti as directed on package,drain.
• Remove pits from prunes in fruit mix.
• Pour boiling water over fruit; let stand.
• Cook curry powder,salt and garlic in margarine in 3-quart saucepan over medium heat, stirring occasionally.
• Mix cornstarch and 1/4 cup orange juice.
• Stir cornstarch mixture,3/4 cup orange juice and the fruit (with liquid) into curry mixture.
• Heat to boiling, stirring constantly.
• Stir in beef and onions, heat until hot.
• Serve over spaghetti.

BEEF CURRY AND FRUIT CASSEROLE

Steps:

• Cook onion and green pepper in oil in large frying-pan until onion is transparent.
• Add ground beef and brown lightly. Pour off drippings.
• Add eggs, apple, apricots, curry powder, salt, pepper and milk to beef.
• Stir well.
• Place in 2-qt oven-proof casserole; bake in a moderate oven (350 degrees F.) for 45 minutes.
• Serve with curry condiments such as chutney, raisins, shredded coconut and sunflower seeds.

BEEF CURRY

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.

CURRIED BEEF WITH WINTER VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
• Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
• Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.
• Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the pan with aluminum foil.
• Bake in preheated oven until heated through, about 1 hour.

BEEF AND FRUIT CURRY

Steps:

• 1. In large skillet quickly cook beef, half at a time, in hot oil just until browned. Drain off fat. Drain pineapple, reserving juice. Set aside.2. In 4- to 6-quart crockery cooker combine cereal, undrained tomatoes, onion, apricots, sugar, curry powder and red pepper. Stir in beef, drained pineapple and 1/2 cup of reserved pineapple juice. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours.3. Serve over hot rice. Sprinkle wiht cashews, if desired.

CURRY TURKEY (OR BEEF) AND FRUIT SALAD

Steps:

• In medium bowl toss together berries and drained canned fruit and set aside.
• Fro dressing, stir together mayonnaise, sour cream, orange juice and curry powder.
• Stir in enough milk to make a dressing of drizzling consistency.
• Divide greens among 4 serving plates.
• Top with fruit mixture and turkey or beef.
• Drizzle each with dressing and sprinkle with coconut if desired.

BEEF CURRY WITH RICE

Steps:

• In a large bowl, combine 1/2 teaspoon salt, cardamom and allspice. Add beef; turn to coat. In a large skillet, heat oil over medium heat; brown meat in batches. Transfer meat to a 3- or 4-qt. slow cooker. In the same skillet, cook onions until tender, 4-5 minutes. Add ginger, garlic, curry powder, cumin and remaining 1 teaspoon salt; cook 1 minute longer. Transfer to slow cooker., Cook, covered, on low until meat is tender, 4-5 hours. Stir in spinach; cook until heated through, about 30 minutes. Just before serving, stir in yogurt. Serve with rice and if desired, additional yogurt and red onion.