GROUND BEEF CURRY (BEEF KEEMA CURRY)
Beef Keema curry is a simple Indian ground beef curry. With a few everyday ingredients, you can make a delicious Indian curry in no time - perfect for a busy weeknight dinner!
Provided by Holly Ford
Categories Dinner Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Heat oil in a pot over medium heat, add the onion, garlic, ginger and cook until soft.
- Add the spices and stir for a few seconds. Add the ground beef and cook until browned. Season lightly with salt and pepper.
- Add the tomatoes and stir. Pour the chicken stock and stir to combine. Cover with a lid and simmer for 10 minutes over med-low heat.
- Add the soy sauce and stir. Season more with salt and pepper if needed. Add the peas and simmer for 5 more minutes
- Lastly add the cilantro and serve with basmati rice or naan bread.
Nutrition Facts : Calories 408 kcal, Carbohydrate 15 g, Protein 25 g, Fat 28 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 82 mg, Sodium 422 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 15 g, ServingSize 1 serving
PAKISTANI GROUND BEEF CURRY
This Pakistani beef curry has been a family favorite for years. It's super easy and everyone loves it. Serve over steamed white rice.
Provided by danie
Categories World Cuisine Recipes Asian Pakistani
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.
- Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 438.1 calories, Carbohydrate 11.5 g, Cholesterol 68.8 mg, Fat 34.2 g, Fiber 3.8 g, Protein 22 g, SaturatedFat 8.1 g, Sodium 657.5 mg, Sugar 2.5 g
BEEF PASTIES
We had lots of leftovers when we sampled Leona's pot roast in out test kitchen, so our staff came up with this recipe for fast-to-fix pasties. Just tuck the cooked roast beef, carrots, potatoes and onion into pie pastry-your family will be amazed at the tender and flaky results!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal. , Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 724 calories, Fat 33g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 1057mg sodium, Carbohydrate 71g carbohydrate (6g sugars, Fiber 2g fiber), Protein 33g protein.
GROUND BEEF CURRY
Indian influence is apparent in this as-good-as-authentic rice and beef bowl.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Cook rice in water as directed on package.
- Meanwhile, in 12-inch skillet, cook beef, onion, garlic and gingerroot over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired.
- Stir remaining ingredients except cilantro into beef mixture. Reduce heat to medium. Simmer uncovered 8 to 10 minutes, stirring occasionally, until slightly thickened.
- Serve beef mixture over rice. Garnish with cilantro.
Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 45 mg, Fiber 3 g, Protein 18 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 4 g, TransFat 1/2 g
GROUND BEEF PASTIES RECIPE - (4.1/5)
Provided by carvalhohm
Number Of Ingredients 14
Steps:
- 1. In a large skillet, cook ground beef and onion for 5 minutes. Stir in potatoes and fresh veggies, if using. Stir in seasonings. Cook until potatoes are fork tender, about 15-20 minutes. (If using frozen veggies, stir into skillet shortly before removing from heat.) Cool. 2. Roll out dough into a circle, about the size of a small plate. (If using store bought dough, cut each piece of dough into fourths and roll into a circle.) Place about 1/3 c. beef filling into the center of each dough circle. Fold over, seal and roll edges. 3. Brush each pasty with beaten egg yolk and bake at 350 degrees for 25-30 minutes, until golden and pie crust is fully cooked. 4. While pasties cook, melt butter or margarine in a small saucepan. Whisk in flour and cook 2 minutes. Whisk in beef stock, bring to a slow boil and boil until thickened. Stir in Worcestershire sauce and Italian seasoning. 5. Serve pasties with gravy on the side for dipping or poured on top.
GROUND BEEF CURRY PASTY
Make and share this Ground Beef Curry Pasty recipe from Food.com.
Provided by Chef Patience
Categories < 60 Mins
Time 50m
Yield 96 serving(s)
Number Of Ingredients 9
Steps:
- Sift together flours.
- Cut in butter and oil.
- Knead until smooth and glossy.
- Cut into 96 balls.
- Roll out and flatten then fill with meat mixture.
- Bake at 400 for 10 inches Let cool.
Nutrition Facts : Calories 94.3, Fat 4.8, SaturatedFat 0.9, Cholesterol 3.5, Sodium 4, Carbohydrate 10.4, Fiber 0.4, Sugar 0.8, Protein 2.3
QUICK CURRY PASTA WITH GROUND BEEF AND PINEAPPLE
This is a super quick pasta dish that the whole family loves. I often make a double portion of the sauce for the next day. Then I serve the sauce on top of the pasta instead of mixing it all together at once.
Provided by barbara
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat oil in a large skillet. Add ground beef and cook, stirring, until browned, about 5 minutes. Add drained pineapple chunks and leek and cook over medium-high heat for about 5 minutes. Pour in about 1/2 of the pineapple juice. Season with curry powder, bouillon, salt, and pepper.
- Stir in ketchup and tomato paste until well combined. Cover and simmer over low heat, 5 to 8 minutes. If sauce seems dry, add more pineapple juice.
- Pour in cream and mix to combine. Cook for 2 more minutes.
- Drain pasta and add to the skillet with the sauce. Mix well and serve.
Nutrition Facts : Calories 1011.3 calories, Carbohydrate 117.3 g, Cholesterol 152.5 mg, Fat 46 g, Fiber 7.4 g, Protein 38 g, SaturatedFat 20.7 g, Sodium 568.4 mg, Sugar 29 g
BEEF AND CURRY PIE
Categories Potato Vegetable Bake Dinner Ground Beef Curry Pea Fall Winter Phyllo/Puff Pastry Dough Gourmet Sugar Conscious Peanut Free Tree Nut Free
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Mix together beef, soy sauce, sugar, and salt with your hands until combined well.
- Heat oil in a 10-inch nonstick skillet over moderately high heat, then add beef and cook, stirring occasionally and breaking up beef into small pieces, until just browned, about 4 minutes.
- Drain beef in a colander set over a bowl (reserve skillet) and return beef drippings to uncleaned skillet.
- Heat drippings over moderately high heat until hot but not smoking, then add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add curry powder and potatoes and cook, stirring occasionally, until potatoes are translucent, 3 to 5 minutes more. Add water and cook, stirring and scraping up any brown bits from bottom of skillet, until liquid is absorbed and potatoes are tender, about 1 minute. Return beef to skillet and stir in peas, then cool filling, stirring occasionally, about 30 minutes.
- Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment.
- Roll out one sheet of dough into a 12-inch square on a lightly floured surface with a lightly floured rolling pin and cut out 4 (5-inch) rounds with cutter. Mound 1/3 cup filling onto each of 2 rounds, leaving a 3/4-inch border around edges, then brush edges lightly with egg and cover with another round, gently stretching to cover filling completely. Gently press edges with tines of a fork (about 3/4 inch from edge) to seal, then transfer pies to baking sheet. Repeat with remaining sheets of dough and filling to make a total of 8 pies on 2 baking sheets (you may have some filling left over). Brush tops of pastry lightly with egg and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pies are deep golden brown and puffed, 25 to 30 minutes. Cool pies to warm, about 10 minutes, or room temperature.
CURRY BEEF PUFFS RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, garlic, lean ground beef, McCormick® Curry Powder, Mccormick® ground cumin, sugar, McCormick® black pepper, kosher salt, beef broth, cornstarch, frozen puff pastry, large egg, water, fresh cilantro
Provided by Tracy Raetz
Categories Lunch
Yield 12 puffs
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes, until the onion is translucent and starting to caramelize.
- Add the ground beef and cook, breaking up with a spatula, until the beef is cooked through and browned, about 4-6 minutes. Drain off any excess grease.
- Add the McCormick® Curry Powder, cumin, sugar, pepper, and salt. Stir until well combined, about 2 minutes more.
- Pour the beef broth into a liquid measuring cup and stir in the cornstarch until dissolved, then pour into the skillet with the beef. Stir to combine, then bring to a simmer. Cook until the liquid has thickened and no longer pools, 3-5 minutes. Transfer the beef mixture to a bowl and let cool completely.
- While the meat is cooling, remove the puff pastry from the freezer and let sit at room temperature for 25-35 minutes, until thawed but still firm. Unfold the puff pastry sheets and cut each into 6 roughly 5-inch squares.
- Line 2 baking sheets with parchment paper.
- Spoon 2½-3 tablespoons of the beef filling onto the center of each pastry square. Fold diagonally to form triangles, pressing the edges together and being careful to keep the filling from touching the edges of the pastry. Crimp the edges with a fork to seal. Transfer to the prepared baking sheets.
- Chill the curry puffs on the baking sheets in the refrigerator for 20 minutes to firm up the pastry.
- Arrange a rack in the center of the oven. Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the egg and water.
- Remove one tray of puffs from the refrigerator and use a pastry brush to brush the egg wash over the puffs. Bake for 18-20 minutes, until puffed and golden brown. Remove from the oven and repeat with the remaining puffs.
- Let the puffs rest for 10 minutes, then top each with a sprig of cilantro before serving.
- Enjoy!
Nutrition Facts : Calories 409 calories, Carbohydrate 26 grams, Fat 26 grams, Fiber 1 gram, Protein 14 grams, Sugar 2 grams
GROUND BEEF CURRY
A much simpler ground beef curry with potatoes. Serve over rice or serve as a stew with nana bread and some raita. From Canadian Living 2004 Issue.
Provided by daisygrl64
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- in nonstick skillet saute beef over med-high heat, breaking up with a spoon until no longer pink, about 5 minutes.
- drain off fat.
- transfer to a bowl. add oil to pan, fry onion, and jalapeno (if using) until golden, for about 4 minutes. add curry paste, cook stirring until fragrant, about 1 minute.
- stir in beef, tomatoes, potatoes and salt, cover and simmer until potatoes are tender, about 15 minutes.
- add peas, half of the coriander and the mint, heat through.
- sprinkle with remaining coriander and serve.
Nutrition Facts : Calories 405.5, Fat 16.3, SaturatedFat 5.3, Cholesterol 73.7, Sodium 423.3, Carbohydrate 37.3, Fiber 8.9, Sugar 9.1, Protein 29.5
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