Beefkurmahcurriedbeef Recipes

SLOW-COOKER BEEF CURRY

Steps:

• Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
• Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
• Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.

BEEF KORMA

Steps:

• Heat the oil in a large ovenproof casserole.
• Cover the beef with turmeric and brown on all sides in the casserole.
• Pour in the curry base sauce, stir and cover with a lid.
• Simmer on a low heat until the meat is cooked and tender. In this case, it took about 90 minutes.
• Stir in rest of the ingredients and let it bubble for 5 minutes.
• Serve immediately on a bed of rice or as part of an Indian feast. Enjoy!

CURRIED BEEF

Steps:

• In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.

SPICY BEEF CURRY STEW FOR THE SLOW COOKER

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.

AUTHENTIC BANGLADESHI BEEF CURRY

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
• Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
• Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.

BEEF KORMA

Steps:

• Make korma paste according to recipe instructions. Recipe here. Set aside.
• Heat ghee in a large frying pan over high heat. Add beef and cook, turning often, for 4-5 minutes or until lightly browned. Remove beef from the pan. Set aside.
• Reduce heat to medium. Add onions. Cook, stirring, for 2-3 minutes or until onions are browned. Add korma paste. Sauté, stirring, for one minute or until fragrant.
• Add water, yogurt, coriander (cilantro) leaves and browned beef. Season with salt. Stir to combine. Bring to the boil. Simmer, covered, for one hour or until beef pieces are tender.
• Alternatively, cook beef in a pressure cooker for about 6-7 whistles. Garnish with coriander (cilantro) leaves and fried cashew nuts.

BEEF VINDALOO

Steps:

• Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
• Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
• Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.

COMFORTING BEEF CURRY

Steps:

• Heat the oil in a large saucepan and brown the beef.
• Add the curry paste and powder and cook out for a minute or two before adding the sliced onion and pepper.
• Add the tin of tomatoes and mango chutney to the saucepan, season with salt and pepper stir.
• Cover saucepan with lid and simmer gently for about 1 hour, stirring occasionally.
• Serve with fluffy basmati rice and naan bread and enjoy.

MUGHLAI BEEF CURRY (MUGHLAI FREZI)

Steps:

• Bring coconut milk to a boil in a large heavy-bottomed pot (Dutch oven) and add beef cubes. Cover and simmer over low heat for about 40 minutes, or until almost tender. Lift out beef cubes and reserve in large bowl. Skim off any visible oil in the coconut milk, then pour over beef to keep the meat moist.
• Clean and dry the heavy-bottomed pot, place it back on the stove and heat ghee on medium-low. Fry onion slices and garlic cloves until light golden, lift out and set aside.
• Add all spices to remaining ghee in pan. Fry over low heat for one minute, stirring carefully to avoid scorching. Add beef cubes, reserving coconut liquid, and tomato paste, and fry until the mixture turns a rich brown colour, or about 8-10 minutes.
• Stir in yogurt, add salt and fried onions, cover and simmer for 20 minutes to blend flavours. If curry becomes too thick, add reserved coconut liquid as is necessary.
• Remove from heat, top with cilantro and enjoy!