The Best Beef Curry Recipes

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AUTHENTIC NADAN BEEF CURRY



Authentic Nadan Beef Curry image

Authentic Nadan Beef Curry ®Nadan Beef Curry - A RAS Signature Recipe©. This curry is best made using a pressure cooker or traditional earthenware...rry

Provided by Shana Shameer

Categories     Beef & Mutton     Curry     Main Course

Time 55m

Number Of Ingredients 15

1 ½ kg / 3.30 lbs beef, cut into bite size pieces (washed, rinsed and drained)
3 red onions, sliced
1 ¾ cup shallots,
3 whole bulbs garlic, ( the smaller variety is best , around 1 cup, finely chopped)
3/4 cup ginger, finely chopped
2 tomatoes, diced
5-8 small green chillies, sliced
fresh curry leaves 2 large handfuls of
5 Tbsp coriander powder
3 Tbsp chili powder
1 Tbsp Kerala garam masala ( check out my recipe)
1 Tbsp turmeric powder
A large handful of fresh coriander leaves
10- 12 Tbsp coconut oil
1/2- 3/4 tsp rock salt ( to taste)

Steps:

  • Heat coconut oil in a pressure cooker.
  • Add the sliced onions and tomato and allow to cook for a minute.
  • Stir and saute well till softened, golden and reduced/thickened.
  • Add the finely chopped shallots, garlic, ginger, and green chili.
  • Sauté well till softened, cooked and reduced as well.
  • At this point, add all the spices: coriander, chili powder turmeric, and garam masala. Stir and allow the spices to cook on a low flame. Add curry leaves. Stir till the spices are aromatic.
  • Turn off the flame at this point to mix in the fresh coriander leaves and beef. Stir well, tossing to coat the beef well with this masala mixture.
  • Also, add rock salt.
  • Splash in just a little water to wash off your ladle and moisten the beef.
  • Cover and pressure cook on high for the first 2 steam whistles.
  • Proceed to turn down the heat to low and cook for another 6 steam whistles.
  • Allow to cool, before opening.
  • This curry tastes even better if you allow it to rest.

Nutrition Facts : ServingSize 6

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

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