Spicy Beef Curry Recipes

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SPICY INDIAN BEEF CURRY



Spicy Indian Beef Curry image

Here is another one of my favourite curry dishes. This dish will make your taste buds stand to attention with the mixture of fragrant herbs and spices. You'll come to realise how easy it is to make such a flavourful curry dish. Enjoy

Provided by Chef Punchin

Categories     Curries

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 21

2 kg good quality lean rump steak, cut into cubes
sea salt & freshly ground black pepper
4 teaspoons garam masala
4 tablespoons natural yoghurt
4 -5 tablespoons light olive oil
4 large sweet onions, peeled and finely chopped
4 garlic cloves, peeled and grated
5 cm knob fresh gingerroot, peeled and grated
4 tablespoons tomato puree
2 tablespoons caster sugar
2 (400 g) cans chopped tomatoes
800 ml beef stock
handful coriander, leaves separated, stalks finely chopped
6 -8 cardamom pods
15 -20 curry leaves
6 long chilies, finely chopped
4 teaspoons cumin seeds
4 teaspoons coriander seeds
1 teaspoon fennel seed
1 teaspoon fenugreek seeds
4 teaspoons mild curry powder

Steps:

  • 1.Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry.
  • 2. For the spice mix, toast the cumin, coriander, fennel and fenugreek seeds in a dry pan, tossing over high heat for a few minutes until fragrant. Tip into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and mix well.
  • 3.Heat a thin film of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chilli, ginger and a little seasoning. Add the sugar to help caramelise the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.
  • 4.Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 mins or until the beef is tender.
  • 5.To serve, ladle the curry into warm bowls and scatter over the coriander leaves. Accompany with a steaming bowl of basmati rice.

SPICY THAI RED BEEF CURRY



Spicy Thai Red Beef Curry image

Provided by Guy Fieri

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 25

2 tablespoons roughly chopped fresh cilantro leaves and stems
2 tablespoons neutral oil, such as canola
1 tablespoon grated fresh ginger
1 tablespoon roughly chopped lemongrass (from root end)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon shrimp paste
10 cloves garlic
8 medium red chiles, such as Fresno
4 small shallots, halved
1 Sri Lankan (kaffir) lime leaf, torn into pieces (see Cook's Note)
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
2 pounds flank steak, thinly sliced against the grain
Kosher salt
1 yellow onion, thinly sliced into strips
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
Two 14-ounce cans coconut milk
1 cup low-sodium chicken broth
2 tablespoons fish sauce
3 tablespoons roughly chopped fresh cilantro
2 tablespoons roughly chopped fresh Thai basil
1 tablespoon roughly chopped fresh mint
Juice of 2 limes

Steps:

  • For the red curry paste: In a food processor, combine the cilantro, oil, ginger, lemongrass, coriander, cumin, shrimp paste, garlic, red chiles, lime leaf, 1 teaspoon salt and 1 teaspoon pepper. Pulse to a consistent paste.
  • For the curry: Heat 2 tablespoons of the oil in a large Dutch oven over medium heat. Add the curry paste and cook, stirring well, until aromatic, about 2 minutes. Transfer to a bowl and set aside. Add the remaining 2 tablespoons oil to the pot and increase the heat to high. Sprinkle the flank steak with a pinch of salt, then add it to the pot; cook for 3 to 4 minutes. Remove the steak and add the onions and peppers; cook until tender, 2 to 3 minutes. Add the coconut milk, bring to a gentle boil, then add the curry paste back to the pot; stir well. Reduce the heat and simmer for about 15 minutes. (If the coconut milk breaks and separates, don't worry: it will come back together to a smooth consistency.) Add the chicken broth and fish sauce, and continue simmering until the sauce has a nice, gravy-like consistency, 12 to 15 minutes. Return the beef to the pot and finish with the cilantro, basil, mint and lime juice. Taste and adjust the seasoning.

RENDANG (SPICY BEEF INDONESIAN CURRY)



Rendang (Spicy Beef Indonesian Curry) image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 18

4 cups coconut milk
1 cup water
3 tablespoons minced garlic
3 tablespoons minced shallot
1 1/2 tablespoons minced galangal
1 1/2 teaspoons minced fresh turmeric
1 teaspoon to 1 1/2 tablespoons minced chile (medium to very spicy)
2 teaspoons ground nutmeg
1 teaspoon ground toasted cardamom
1 teaspoon ground toasted coriander
1 teaspoon ground toasted cumin
1 teaspoon minced ginger
2 or 3 Indonesian bay leaves (see Cook's Note)
One 2-inch cinnamon stick
1 stalk lemongrass, minced
2 pounds beef chuck, cut into 2-inch cubes
1 tablespoon sugar
1 teaspoon kosher salt

Steps:

  • Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.

SPICY BEEF CURRY STEW FOR THE SLOW COOKER



Spicy Beef Curry Stew for the Slow Cooker image

This hearty, spicy beef stew is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can be made stove top also. Great served over mashed potatoes or rice.

Provided by NANCIG

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 8h25m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 pound beef stew meat
salt and pepper to taste
2 cloves garlic, minced
1 teaspoon chopped fresh ginger
1 fresh jalapeno peppers, diced
1 tablespoon curry powder
1 (14.5 ounce) can diced tomatoes with juice
1 onion, sliced and quartered
1 cup beef broth

Steps:

  • Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes and juice.
  • Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth.
  • Cover, and cook 6 to 8 hours on Low.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 7.6 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 6.6 g, Sodium 441.7 mg, Sugar 3.9 g

SPICY BEEF CURRY



Spicy Beef Curry image

Provided by Martin Boetz

Categories     Food Processor     Wok     Braise     Stir-Fry     High Fiber     Dinner     Beef Shank     Curry     Winter     Party     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Makes 8 servings (as part of a multi-course meal)

Number Of Ingredients 31

Spice mix:
3 whole cloves
1 1/2 teaspoons coriander seeds
1 1 1/2-inch piece cinnamon stick
1 whole star anise
1 teaspoon cumin seeds
1/8 teaspoon cardamom seeds (from 2 whole green cardamom pods)
1 teaspoon fleur de sel or coarse kosher salt
1/2 teaspoon ground mace
Curry paste:
10 small dried red chiles (such as chiles de árbol), stemmed
25 long fresh cilantro stems
1 medium red onion, chopped
6 garlic cloves, peeled
1 1 1/2-inch piece fresh galangal or peeled fresh ginger, thinly sliced
1 1/2 tablespoons chopped or grated lemongrass
3/4 cup water
Beef:
1 long mild yellow chile (such as banana chile)
4 tablespoons vegetable oil, divided
2 1-pound pieces beef shank (each about 2 inches thick)
6 cups unsweetened coconut milk
25 long fresh cilantro stems
1 1/2 cup fish sauce (such as nam pla or nuoc nam)
1/3 cup palm sugar
2 4-inch-long bottoms of lemongrass stalks
1/4 cup fresh tangerine or tangelo juice
1/3 cup salted roasted peanuts, crushed, plus
1/3 cup whole salted roasted peanuts for garnish
3/4 cup fresh cilantro leaves
3 tablespoons coconut cream

Steps:

  • For spice mix:
  • Combine first 6 ingredients in medium bowl. Add cold water to cover, then drain. Place spices in large wok or skillet. Dry-roast over medium-low heat until dry and fragrant, stirring constantly, about 10 minutes. Transfer mixture to spice grinder. Add salt and mace; grind to fine powder. DO AHEAD: Spice mix can be made 1 week ahead. Store airtight at room temperature.
  • For curry paste:
  • Place chiles in small bowl; add cold water to cover. Let soak 30 minutes. Drain, reserving soaking liquid.
  • Combine cilantro stems, onion, garlic, galangal, and lemongrass in large wok or skillet. Dry-roast over medium heat until slightly charred and fragrant, stirring often, about 10 minutes. Add 3/4 cup water. Cover wok and cook until galangal is tender, about 35 minutes; cool in wok.
  • Scrape galangal mixture into processor. Add drained red chiles. Blend, adding enough reserved chile soaking liquid by tablespoonfuls to form smooth paste. Stir in spice mix. DO AHEAD: Can be made 1 week ahead. Transfer to bowl, cover, and chill.
  • For beef:
  • Preheat oven to 350°F. Char yellow chile directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and slice chile.
  • Heat 3 tablespoons oil in large ovenproof pot over medium-high heat. Sprinkle beef with salt and pepper. Add to pot; sear until brown, about 2 minutes per side. Transfer beef to plate. Add coconut milk, cilantro stems, fish sauce, palm sugar, and lemongrass to same pot. Return beef to pot and bring to simmer. Cover and place pot in oven. Braise beef until tender enough to pull away from bone, about 2 1/2 hours. Transfer beef to plate and cool. Strain braising liquid from pot into bowl. Thinly slice meat.
  • Heat remaining 1 tablespoon oil in heavy large skillet over medium-low heat. Add curry paste. Stir until heated and fragrant, about 5 minutes. Add 1 1/2 cups reserved braising liquid and bring to boil. Add roasted chile, tangerine juice, and crushed peanuts, then beef. Simmer until sauce coats beef, about 5 minutes. Season to taste with salt and pepper.
  • Transfer beef curry to shallow bowl. Garnish with whole peanuts and cilantro leaves. Drizzle with coconut cream.

BEEF CURRY



Beef curry image

Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 2h50m

Number Of Ingredients 17

2 tbsp oil
500g diced braising steak
1 tbsp butter
1 large onion , chopped
2 garlic cloves , crushed
1 thumb sized piece of ginger , finely grated
¼ tsp hot chilli powder
1 tsp turmeric
2 tsp ground coriander
3 cardamom pods , crushed
400g can chopped tomatoes
300ml beef stock
1 tsp sugar
2 tsp garam masala
2 tbsp double cream (optional)
½ small bunch coriander , roughly chopped
naan bread or rice, to serve

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.

Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.31 milligram of sodium

SPICY BEEF CURRY



Spicy Beef Curry image

This is how we cook beef in Sri lanka. Sri Lankan food has its own flavor. I tell people it is a mix between Indian (spicy) and Thai (hot and coconut milk)

Provided by samanmalee

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb chuck roast, cut into 1/2-inch size pieces
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon ginger, crushed
1/4 cup diced red onion
1 jalapeno, diced
1 teaspoon chili powder
sri lankan curry powder
1/2 teaspoon turmeric powder
1 teaspoon ground black pepper
2 teaspoons salt
1/2 teaspoon tamarind paste
1/2 cup coconut milk
1/2 cup water

Steps:

  • Mix meat, salt tamarind, curry powder, turmeric, chili powder and black pepper.
  • Heat oil in a dutch oven and fry onions and jalapeno until onion is golden color.
  • Add garlic and ginger.
  • Add the meat and mix well, keep cooking for about 2 more minutes.
  • Add the coconut milk and water and cook at medium heat for about 1/2 hours.
  • Serve with white rice.

Nutrition Facts : Calories 365.5, Fat 19.9, SaturatedFat 9.8, Cholesterol 74.8, Sodium 1281.3, Carbohydrate 23.3, Fiber 0.9, Sugar 19.9, Protein 24.9

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From pepperdelight.com


SPICY BEEF VINDALOO - RECIPE - CHILI PEPPER MADNESS
2019-02-22 This beef vindaloo recipe is always a popular curry dish. My version is wonderfully spicy, though you can easily adjust the heat and spice to your preference. My version is wonderfully spicy, though you can easily adjust the heat and spice to your preference.
From recipebox.twilightparadox.com


SPICY BEEF CURRY - PLAIN.RECIPES
Add curry paste. Stir until heated and fragrant, about 5 minutes. Add 1 1/2 cups reserved braising liquid and bring to boil. Add roasted chile, tangerine juice, and crushed peanuts, then beef. Simmer until sauce coats beef, about 5 minutes. Season to taste with salt and pepper.
From plain.recipes


SRI LANKAN BEEF CURRY - HUNGRY LANKAN
2020-11-01 Instructions. Marinade your beef cubes with Sri Lankan roasted curry powder, black pepper powder, turmeric, white vinegar, and a bit of salt. Leave it on the counter while you prep other ingredients. (about 10mins). Heat 2tbsps of coconut oil in a pot. (clay pots and cast iron pots are better as they retain the heat).
From hungrylankan.com


SPICY BEEF CURRY – STUCK IN THE KITCHEN
2017-07-07 Add the cooked onion and whiz again to form a smooth-ish paste. Heat the second lot of oil in the pot and cook beef over a medium high heat for two minutes. Add the spice paste and cook over a medium heat for another 5 minutes. Add the coconut milk, half cover with a lid, reduce the heat to very low and cook for 3 1/2 hours, stirring occasionally.
From stuckinthekitchen.com


SPICY CURRY RECIPES - CHILI PEPPER MADNESS
When it comes to curries, whether they are Indian or Thai or elsewhere, there are many delicious ways to adjust the spiciness but all are filled with amazing flavor. Some of my favorites include Chicken Tikka Masala, Chicken Vindaloo, Butter Chicken, Red Lentil Curry, Ghost Pepper Chicken Curry , Khao Soi and Spicy Beef Vindaloo.
From chilipeppermadness.com


SRI LANKAN DEVILLED BEEF (SPICY DRY BEEF CURRY) - THE FLAVOR BENDER
2018-03-29 Place all the ingredients for the beef in a bowl (except the oil), and mix well. Leave the beef to marinate for at least 30 minutes. Place the oil in a non-stick pan and heat over medium high to high heat. When the oil is hot, add the …
From theflavorbender.com


SPICY BEEF & CAULIFLOWER CURRY VIDEO | JAMIE OLIVER
2020-07-03 A very British Bolognese: Jamie Oliver 4:00 Beef. BBQ burgers: Buddy Oliver 4:29 Beef. Spicy beef curry with cauliflower rice: Jamie Oliver 4:43 Beef. Spaghetti Bolognese: Buddy Oliver 4:49 Pasta. The perfectly cooked steak: Jamie Oliver 4:50 Beef & steak. Beef noodle soup: Jamie Oliver 3:19 Save with Jamie.
From jamieoliver.com


RECIPE DETAIL PAGE | LCBO
1. Place coriander, anise or fennel, black mustard seeds, cumin seeds and Jamaican allspice in a dry skillet over medium heat. Stir seeds together until mixture smells fragrant. Remove from heat and grind in a spice grinder. Stir in turmeric and cinnamon. 2. Dredge meat with 1 tbsp (15 mL) curry mixture, reserving remainder.
From lcbo.com


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