Indian Beef Fry Recipes

INDIAN FRY BREAD

Indian Fry Bread image

This crisp and bubbly bread is wonderful for Indian tacos or served as a dessert with powdered sugar or sugar and cinnamon. We put refried beans, Mexican-seasoned ground beef, grated cheese, lettuce, tomatoes, black olives, salsa, and sour cream on top to make a great main dish for dinner.

Provided by Stargazer42

Categories Bread Quick Bread Recipes

Time 16m

Yield 10

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup cold water
1 tablespoon vegetable oil
oil for frying

Steps:

Combine flour, baking powder, and salt in a bowl. Stir in cold water and vegetable oil until dough comes together into a ball.
Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round.
Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat. Add dough rounds in batches and fry until golden brown, about 20 seconds per side. Drain on paper towels.

Nutrition Facts : Calories 123 calories, Carbohydrate 19.3 g, Fat 3.8 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 214.8 mg, Sugar 0.1 g

INDIAN BEEF MASALA FRY

Indian Beef Masala Fry image

This is a very traditional South-Indian preparation of beef...a slightly spicy dry side-dish. The flavour is more authentic when it is prepared using coconut oil instead of regular vegetable oil.Extremely simple,it tastes great when paired with pulao or even pita bread & hummus.

Provided by Seeprats

Categories Meat

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs beef, small cubes
1 red onion, sliced finely (big)
4 green chilies, minced
1/2 inch gingerroot, finely chopped
2 teaspoons coriander powder
1 teaspoon garam masala
1/2 teaspoon black pepper
1 teaspoon red chili powder
4 red chilies (dried,seeds removed)
8 -10 curry leaves
4 tablespoons shredded coconut (dried)
1/2 teaspoon ghee
salt

Steps:

Marinate the beef with half of the the sliced onions, green chillies, ginger, curry leaves, coriander powder, garam masala, pepper and red chili powder. Keep aside for at least half an hour.
Sauté the remaining half of the onions till golden brown. Add the red chilies and sauté for a few more minutes.
Next add the marinated beef and half a cup of water. Add salt to taste. Cover and cook on low heat till the beef is tender.
Once the beef is well cooked, stir-fry continuously till it turns dry and dark brown in colour.
Separately, heat the ghee and fry the shredded coconut till brown.
Add the coconut to the fried beef, stir on medium heat for 5 minutes till it is well mixed.

ANGLO-INDIAN BEEF (OR LAMB) STIR-FRY

Anglo-Indian Beef (Or Lamb) Stir-Fry image

From "5 Spices, 50 Dishes" by Ruta Kahate. You can use raw beef for this, but the far more useful trick is to use leftover beef or lamb roast. (Author suggested beef roast, but I tried it with lamb and it was great). I think you could also use rare deli beef also, for a quick meal. And I'll make potatoes like this even if not making the rest of the dish. This is a popular dish reflecting the influence of the many cultures that colonized India.

Provided by duonyte

Categories One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb leftover beef roast or 1 lb leftover lamb roast
1 tablespoon rice vinegar or 1 tablespoon apple cider vinegar
1 1/4 teaspoons salt, divided
3/4 teaspoon ground turmeric, divided
2 medium russet potatoes
6 tablespoons canola oil, divided
1 medium yellow onion, halved and thinly sliced, about 1 1/2 cups
1 1/2 tablespoons minced fresh ginger
1/4 teaspoon cayenne

Steps:

If using raw beef, freeze 20 minutes and slice paper-thin. (I would buy beef sliced for bulgogi). Rub the beef with the vinegar, 1 tsp salt and 1/2 tsp turmeric. (With leftover roast, I omitted the salt, but used the turmeric and vinegar. I also sliced it somewhat thicker).
Bring the whole potatoes to a boil in slightly salted water to cover. Boil for 5 minutes, then remove from heat and let sit in the hot water for 15 minutes. The potatoes will be perfectly done. (Or cook potatoes by your preferred method).
Peel the potatoes and cut into 6 to 8 wedges each. Coat with the remaining 1/4 tsp turmeric and 1/4 tsp salt.
Heat 3 tbl oil in a large wok and fry the onion and ginger until slightly softened.
Add the cayenne and the marinated beef (I also added the marinade). Cook over high heat for 5 to 8 minutes or until tender. If not sufficiently tender, add 1/2 cup water and cook over medium-low heat until it's done to your likeness. (With the leftover roast, you really just want to get it warmed through, so watch your cooking time).
Meanwhile, heat the remaining 3 tbl oil in a large skillet and gently fry the potato wedges over low heat (I used medium heat) until golden brown and crisp.
Serve meat with the potato wedges. To be authentically Anglo-Indian, serve some ketchup on the side.

Nutrition Facts : Calories 510.2, Fat 35.6, SaturatedFat 7.4, Cholesterol 85, Sodium 793.6, Carbohydrate 21.9, Fiber 3, Sugar 2.1, Protein 25.6

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