Meat Curry Recipes

MASALA GOSHT INDIAN MEAT CURRY

Steps:

• Put 1 tablespoon garlic paste, cilantro, chiles, and lemon juice in a blender and grind them until you get a smooth paste.
• Put the mutton, goat meat, or beef into a large non metallic bowl and pour the marinade over the meat. Mix to coat the meat well. Place plastic wrap tightly over the bowl and set it in the refrigerator to marinate while you make the gravy.
• Heat the cooking oil in a heavy-bottomed pan on medium heat.
• When the cooking oil is hot, add the chopped onions. Sauté until the onions begin to turn a pale, golden brown.
• Add the garlic and ginger pastes and sauté the mixture for one minute.
• Add the tomato paste , the powdered spices, and salt to taste. Mix well.
• Sauté the resulting masala-the onion-tomato-spice mixture-until the oil begins to separate from it (about 10 minutes).
• When the masala begins to look ready, turn off the heat.
• Put the prepared masala into a blender and grind it into a smooth paste in a food processor. Note: Do not add water when blending. Once done, remove the paste and place it in a separate container.
• Turn the burner on medium again under the pan that you used previously to fry the masala.
• When the pan is very hot, add the meat and marinade and sauté until the meat begins to turn opaque.
• Add the masala that you prepared previously and 1/4 cup of boiling water. Stir well.
• Cook until the meat is tender and turn off the heat. Keep checking as the meat cooks. Add a little water if needed. The end result should be a dish with thick, minimal gravy. If liquid remains in the pan when the meat is cooked, cook for a few more minutes, checking frequently.
• Garnish the dish with chopped coriander and serve with chapatis, plain or Jeera rice , and kachumber salad.

MEAT CURRY

Steps:

• Put oil in stockpot, and heat until almost smoking.
• Remove from heat and ADD sugar, return to heat.
• Let sugar caramelize until a golden brown color; ADD meat of choice and stir, browning all pieces.
• Add all onions and garlic; stir until onions are transparent.
• Lower heat, put lid onto pot; simmer a few moments making sure that nothing sticks to pot.
• Mix curry powder in 2 cups of water, and ADD to pot.
• Add WHOLE pepper. Simmer until meat is tender, topping up with water to ensure nothing sticks to pot and there is plenty of liquid.
• MAKE SURE NOT TO BURST WHOLE PEPPER.
• When meat is cooked, remove whole pepper and discard.
• ADD coconut cream/milk; stir to blend.
• Serve hot with hot cooked rice.

MEATBALL CURRY

Steps:

• For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. (Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs
• For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.
• When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.
• Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes.
• To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti!

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.

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.

CURRIED BEEF STEW

Steps:

• Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.