Beef Curry With Fruit Recipes

SWEET BEEF CURRY

Steps:

• Dice the steak into cubes (the thickness of your steak will govern the size of the cubes, but if possible don’t exceed ¾-inch cubes).
• Brown the meat in the pan with the oil.
• Add the stage two ingredients, and bring to the boil. Immediately reduce heat and simmer covered for 1½ hours or until the meat is tender (i.e. falls apart).
• Steam your rice closer to the end of the cooking time. (2 cups rice, 3 cups water, 1/2 teaspoon salt, microwave for 14 mins).
• Stir in the blended cornflour and water (stage 3 ingredients) and keep stirring over medium heat until the mixture bubbles (not quite boiling but close) and thickens.
• Serve curry on bed of rice.
• I always do this in the pressure cooker which produces a far superior result as far as I’m concerned, however if planning to do it on the stovetop you may need more than the 1.5 hours specified, and beware of the liquid levels so as to prevent sticking.

AUTHENTIC NADAN BEEF CURRY

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.

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 WITH FRUIT

Steps:

• Trim all the fat you can from the meat.
• Cut roast into 3/4-inch cubes.
• In a big skillet, heat oil; cook meat and onion until meat is browned, stirring frequently (may have to do this in two batches); drain off fat.
• In a 4-quart slow cooker, add the undrained pineapple, orange juice, tapioca, brown sugar, curry powder, salt, and pepper; stir to mix it all up.
• Add the meat and onion.
• Cover and cook on low for 7-9 hours.
• Add in the fruit; cover and cook on high for 30 minutes or until heated well.
• Season more to taste if needed.
• Serve over couscous.
• Sprinkle cilantro over the top.

DRIED FRUIT LAMB (OR BEEF) CURRY

Steps:

• Combine the apples, prunes and raisins in a bowl, pour the water over them and let soak for at least an hour, turning the fruit occasionally.
• Dry the cubed meat with a paper towel and sprinkle them with the salt.
• In a heavy large skillet, heat the oil over moderate heat until it is hot enough that a haze forms above it; brown the meat in the hot oil in 2 or 3 batches, turning the meat even ly to get them a good rich brown color; as they brown transfer to a plate and set aside.
• Pour off all but about 2 tbsps of the fat from the pan and drop in the onions; stir constantly and scrape up the browned bits from the bottom of the pan; cook the onions for about 3 to 4 minutes, until they are soft.
• Reduce the heat to low, add the Curry powder and stir for 2 minutes or so to toast the Curry a bit, thus intensifying it's flavor ( a step you should always take when using Curry powder; it leeches any bitterness from some of the stronger spices in Curry).
• Return the meat to the pan, along with any liquid that has accumulated around it; stir in the fruits along with their soaking water, the vinegar and the lemon juice.
• Bring to a boil over high heat, then reduce the heat to low.
• Partially cover the skillet and simmer for about one hour or until the meat is tender and shows no resistance when poked with a sharp knife.
• Check the pan periodically and if it looks too dry, add up to a 1/4 cup water, a few tablespoons at a time; when the curry is done however, most of the liquid should be dried up as this is a dryer curry not a soupy one.
• Taste for seasoning and mound the curry on a heated platter; just before serving sprinkle with the peanuts and slice the bananas and arrange around the curry.
• Serve with hot rice, preferably Jasmine, and your favorite chutney.
• Also, I like a hotter curry and have found that adding an additional 1/2 tbsp of curry powder or paste does the trick, especially if I am serving with a hot chutney.