Yummy Beef Curry Recipes

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.

YUMMY BEEF CURRY

Steps:

• Use curry powder to marinate the beef for about 15 minutes.
• Using a large saucepan, deep heart, or soup pot is fine as well.
• Heat a wok on the high heat with 4 tablespoons of oil, when the oil is very hot, drop the ginger, lemongrass, yellow onion, garlic, chilli (finely crushed) into the pan, stir and fry for about 4 minutes.
• Then add the marinated meat into the pan, stir-fry until the meat shrinks and looks quite firm (about 5 minutes).
• Pour the water into the pan and cover, reduce the heat and cook until the meat is tender.
• Next, pour the vegetables into this pan, stir, add sugar and salt and then cover the pan, wait until the potatoes and carrots are soft.
• Now, pour the coconut milk in the curry pan. Try to test the taste and add seasoning, if necessary.
• Dressing: Ladle curry into a deep plate and decorate with fragrant knotweed, some fresh peppers and white onion ( sliced).
• Tips: Must be eaten while hot. Served with crunchy toasted white bread, white cooked rice or fresh noodles. Cook faster with pressure cooker.

DELICIOUS BEEF CURRY

Steps:

• Dice steak and cut up the onions into small dice, grate ginger and crush the garlic Heat oil in a large saucepan and gently fry Onions, Ginger and garlic until soft. Add curry powder, turmeric and mustard seeds and continue cooking for a couple more minutes.
• Add salt and vinegar and stir well, add the meat stirring to make sure that its coated. Add the diced chilli and chopped tomatoes to the saucepan, cover and simmer on a low heat for 1 1/2 hours, dont be tempted to add any water or stock as this simmers there is plenty of juice. Thicken if you dont want to reduce the curry.
• Serve with Basmati rice and side dishes.
• N.B if you cant buy roasted curry powder here is a great recipe for it - and it keeps well. Recipe #219725.