Beefcurryoamc Recipes

AUTHENTIC NADAN BEEF CURRY

Steps:

• Heat coconut oil in a pressure cooker.
• Add the sliced onions and tomato and allow to cook for a minute.
• Stir and saute well till softened, golden and reduced/thickened.
• Add the finely chopped shallots, garlic, ginger, and green chili.
• Sauté well till softened, cooked and reduced as well.
• At this point, add all the spices: coriander, chili powder turmeric, and garam masala. Stir and allow the spices to cook on a low flame. Add curry leaves. Stir till the spices are aromatic.
• Turn off the flame at this point to mix in the fresh coriander leaves and beef. Stir well, tossing to coat the beef well with this masala mixture.
• Also, add rock salt.
• Splash in just a little water to wash off your ladle and moisten the beef.
• Cover and pressure cook on high for the first 2 steam whistles.
• Proceed to turn down the heat to low and cook for another 6 steam whistles.
• Allow to cool, before opening.
• This curry tastes even better if you allow it to rest.

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.

BEEF CURRY

Steps:

• In a skillet, cook the onion and the garlic in the oil over moderate heat until they are softened.
• Add the beef and cook over moderate-high heat, stirring, until well-browned.
• Add the tomatoes and the spices and simmer the mixture, covered, stirring occasionally, for 1 hour.
• Add 1 cup water, salt and the jam and simmer the curry, covered, for 1-2 hours more, or until beef is very tender.

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.

AUTHENTIC BANGLADESHI BEEF CURRY

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
• Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
• Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.

BEEF WITH GREEN CURRY

Steps:

• In a large saucepan, heat oil.
• Add garlic and fry until golden brown, about 3 minutes, stirring often.
• Stir in curry paste and mix well.
• Add beef and stir-fry until just cooked through, about 1 to 2 minutes.
• Add coconut cream, stir well and bring to boil.
• Add beef stock and return to boil, stirring constantly.
• Add red chillies, fish sauce, Thai eggplant and sugar and simmer for 5 minutes, stirring often.
• Stir in chopped basil leaves just before serving.

CURRIED BEEF

Steps:

• In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.