Minced Beef And Spinach Curry Recipes
MINCED BEEF AND SPINACH CURRY
A hearty, flavourful and nutritious curry dish. Pared-down ingredients and a simple technique, resulting in surprisingly deep and complex flavours. Goes VERY nicely with brown rice or wholewheat flatbreads. Compliments a fresh, herby salad well.
Provided by Bunny Mazonas
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Chop the onion and crush the garlic. Slice the scotch bonnet into thin slivers and chop these finely.
- Heat the oil in a deep-sided frying pan/skillet and cook the onions, garlic and pepper until soft. Add the minced beef and brown off.
- Place the balls of frozen spinach into the pan on top of the beef. Cover and cook on a medium heat until spinach is softened. Stir thoroughly.
- Add the cinnamon, coriander, cumin and garam masala. Stir thoroughly to blend in spices, then add the chopped tomato.
- Increase heat and cook until the sauce reduces and thickens. Add salt to taste.
Nutrition Facts : Calories 342.2, Fat 17.6, SaturatedFat 6, Cholesterol 81.2, Sodium 185.2, Carbohydrate 17.4, Fiber 7.2, Sugar 6, Protein 31.9
MOLASSES-BEEF CURRY
Being dairy and soy free has made it difficult to eat some of my favorite foods: Japanese. This is a soy and dairy free version of one of my favorite meals.
Provided by mdcook
Categories World Cuisine Recipes Asian
Time 2h5m
Yield 4
Number Of Ingredients 13
Steps:
- Combine flour, salt, and pepper in a bowl, then add beef, tossing to coat. Shake off excess flour. Heat the olive oil in a large skillet over medium-high heat. Cook and stir onions and beef until browned. Stir in beef stock, bay leaves, and curry powder. Bring to a boil, then reduce heat and simmer for 30 minutes. Stir in carrots, rice vinegar, molasses, and potatoes and simmer for an additional hour until tender.
Nutrition Facts : Calories 632.4 calories, Carbohydrate 56.4 g, Cholesterol 98.5 mg, Fat 27.4 g, Fiber 7.3 g, Protein 39.1 g, SaturatedFat 9.7 g, Sodium 319.3 mg, Sugar 10.2 g
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 CURRY WITH SPINACH (PALAK GHOST)
From an Indian chef in Hamburg. All I can say is Awesome! We have made this multiple times and each time we love it more and more. The combination sounds a bit odd at first, but if you like Indian food at all, you will love this recipe.
Provided by TJW2725
Categories Curries
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Put cloves, peppercorns, bay leaves, and cardamom capsules in a metal tea filter ( the kind that is a ball with a hook and chain on it).
- Heat 3 TB oil in a large pot over medium-high heat and sear the meat in 3 batches until browned. Remove the meat and salt it.
- Add another 3 TB oil in the pot and sauté the onions, chile, garlic, and ginger until onions are translucent.
- Add the meat and sprinkle with the chile powder, curcuma, garam masala, and cumin.
- Stir well until all is coated with the powdered spices (about 2-3 minutes).
- Add enough chicken broth until meat is covered, add the tea filter with the spices, cover and bring to a boil.
- Reduce heat and simmer for 90 minutes.
- Remove spice filter, and add the heavy cream, let simmer for 30 minutes more, do not let it boil! Adjust seasonings ( we usually need more salt here, and maybe a bit more heat).
- Clean and wash the spinach.
- Add the fresh spinach to the pot right before serving, and incorporate it, stirring it into the curry just until it becomes soft, about 1 minute. Serve immediately, with rice.
Nutrition Facts : Calories 579, Fat 33.9, SaturatedFat 18.5, Cholesterol 226.8, Sodium 967.7, Carbohydrate 14.5, Fiber 3.5, Sugar 1.2, Protein 57.6
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