Fragrant Beef Curry With Rice Recipes

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FRAGRANT BEEF CURRY WITH RICE



Fragrant Beef Curry with Rice image

"An Indian friend of my mother's gave her this recipe for beef curry back in 1936," writes Bill Goodhue of Chino, California. "The recipe has been passed on to me, so I can still enjoy the sweet-spicy flavors of this stew more than 60 years later."

Categories     Beef     Garlic     Onion     Rice     Tomato     Stew     Curry     Fall     Cinnamon     Clove     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

2 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
3 tablespoons vegetable oil
2 large onions, sliced
6 whole cloves
2 large garlic cloves, chopped
2 cinnamon sticks
1 bay leaf
1/4 teaspoon dried crushed red pepper
1 1/2 cups whole milk
3 large tomatoes, quartered
3 tablespoons Major Grey chutney
3 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons curry powder
1/2 teaspoon salt
Hot cooked rice

Steps:

  • Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
  • Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.
  • Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.

BEEF RENDANG CURRY



Beef Rendang Curry image

A subtly-spiced Indonesian beef rendang curry that you can make from scratch without the need for ready-made curry paste or packaged sauces. Serve with lime wedges, white rice, and green vegetables.

Provided by Arine

Categories     World Cuisine Recipes     Asian

Time 3h45m

Yield 4

Number Of Ingredients 13

3 shallots, coarsely chopped
2 red chile peppers, seeded and chopped
2 tablespoons crunchy peanut butter
1 tablespoon ground turmeric
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and chopped
1 ¾ pounds cubed beef stew meat
salt and ground black pepper to taste
2 tablespoons coconut oil
¾ cup water
½ (14 ounce) can unsweetened coconut cream
1 cube beef bouillon
½ lime, zested

Steps:

  • Combine shallots, chile peppers, peanut butter, turmeric, garlic, and ginger in a food processor or blender; blend into a thick paste.
  • Season beef with salt and pepper.
  • Heat coconut oil in a large skillet over medium heat. Cook beef in batches until browned, about 1 minute per side. Transfer to a bowl.
  • Fry curry paste in the same skillet until fragrant, 2 to 3 minutes. Return beef to the skillet. Add water, coconut cream, beef bouillon cube, and lime zest, stirring well to combine. Bring to a boil. Reduce heat to low and simmer gently, partially covered, until sauce coats the beef and beef is tender, about 3 hours.

Nutrition Facts : Calories 895.4 calories, Carbohydrate 15.7 g, Cholesterol 172.5 mg, Fat 67.5 g, Fiber 2.8 g, Protein 58 g, SaturatedFat 37.3 g, Sodium 430.3 mg, Sugar 3.3 g

FRAGRANT BEEF CURRY WITH RICE



Fragrant Beef Curry With Rice image

The combination of flavours in this wonderful sweet-spicy dish are impressive and well worth the cost of the jar of Major Grey chutney.

Provided by Carrie Ann

Categories     Curries

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 16

2 lbs well-trimmed bonless beef stew meat, cut into 1 inch pieces
3 tablespoons vegetable oil
2 large onions, sliced
6 whole cloves
2 cloves garlic, chopped
2 cinnamon sticks
1 bay leaf
1/4 teaspoon dry crushed red pepper
1 1/2 cups whole milk
3 large tomatoes, quartered
3 tablespoons major grey chutney
3 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons curry powder
1/2 teaspoon salt
hot cooked rice

Steps:

  • Sprinkle beef with salt and pepper.
  • Heat 2 tablespoons of oil in large pot until hot.
  • Working in batches, brown beef on all sides.
  • Drain and transfer to plate.
  • Heat remaining tablespoon oil in same pot over medium-high heat.
  • Add onions and saute until tender and golden brown.
  • Return beef to pot.
  • Add cloves, garlic,cinnamon sticks, bay leaf and dried red pepper; stir 1 minute.
  • Stir in milk, tomatoes, chutney, lemon juice, ginger,curry powder and salt; bring to a boil.
  • Reduce heat.
  • Cover,and simmer until beef is tender, about 2 hours, stirring occasionally.
  • Remove meat to platter; cover and keep warm.
  • Thicken juices in pot; return meat and heat through.
  • Serve hot over cooked rice.

FRAGRANT BEEF CURRY



Fragrant Beef Curry image

Make and share this Fragrant Beef Curry recipe from Food.com.

Provided by English_Rose

Categories     Curries

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons oil
2 1/4 lbs stewing beef, cut into chunks and seasoned with salt and pepper
1 onion, sliced
2 red chili peppers, sliced
1 1/2 tablespoons red curry paste (thai)
1 3/4 cups coconut milk
7/8 cup beef broth
2 sweet potatoes, peeled and cut into chunks
2 teaspoons fish sauce
2 teaspoons soy sauce
2 ounces cashew nuts, toasted
1 ounce cilantro, chopped

Steps:

  • Heat 2 tablespooons of the oil in a large casserole dish and brown the beef on all sides. Set aside, add 1 1/4 cups cold water to the dih and scrape the bottom of the pan with a wooden spoon. Retain these juices.
  • Heat the remaining oil and cook the onion and chili peppers for 5 mins until soft.
  • Add the curry paste and turn up the heat for 2 mins or until the onion is going a light brown in colour.
  • Return the beef to the pan along with the beef juices, coconut milk and broth.
  • Cook, uncovered, over a very gentle heat for 1 1/2 hours so that it is barely simmering and the beef becomes tender.
  • If the coconut milk boils it will split so keep an eye on it.
  • Once the beef is quite tender, add the sweet potatoes and cook for 20 mins or until they are soft.
  • Season with the fish sauce and soy sauce.
  • Sprinkle with cashew nuts and cilantro and serve with a bowl of rice on the side.

FRAGRANT BEEF CURRY WITH RICE



FRAGRANT BEEF CURRY WITH RICE image

Categories     Beef     Dinner

Yield 6 servings

Number Of Ingredients 14

2 lbs stew meat, cut into 1-inch cubes
3 Tbls oil
2 large onions, sliced
6 whole cloves
2 large garlic cloves, chopped
2 cinnamon sticks
1 bay leaf
1/4 tsp crushed red pepper
1 1/2 cups whole milk
3 large tomatoes, quartered
3 Tbls Major Grey chutney
3 Tbls lemon juice
2 Tbls peeled ginger, minced
1 1/2 Tbls curry powder

Steps:

  • Cook beef in 2 Tbls oil. Remove from pan. Add remaining oil. Cook onions. Return beef to pan. Add cloves, garlic, cinnamon, bay leaf and red pepper. Stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger and curry. Bring to a boil. Reduce heat, cover, and simmer until beef is tender, about 2 hours. Uncover; increase heat and boil until juices are slightly thickened, about 10 minutes.

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