Curry Of Beef Zanzibar Recipes

CURRY OF BEEF ZANZIBAR

Curry of Beef Zanzibar image

What a lovely curry dish this is! It is quite yellow in color, and the sauce is smooth and velvety. It is the combination of all the spices which makes this great dish. Use a good quality of curry and make it with any meat. It is frequently served with beef liver in East Africa. Try it with lamb or veal as a change.

Provided by Lavender Lynn

Categories Roast Beef

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 cup onion, finely chopped
1 garlic clove, crushed
1 teaspoon salt
1 teaspoon turmeric
1/4 teaspoon chili powder
1 -2 teaspoon curry powder
4 tablespoons oil or 4 tablespoons margarine
2 lbs beef chuck roast, cut in 3/4-inch cubes
2 cups water
4 tablespoons lemon juice
2 tablespoons cornstarch
2 tablespoons water
1/2 cup bananas cut in 1/4-inch dice dribbled with lemon juice
1 cup fried onions, slices
1/2 cup mango chutney
1/2 cup coconut, GRATED, SHREDDED
1/2 cup orange section
1/2 cup cucumber, in 1/2-inch dice

Steps:

In a 4 quart saucepan, saute the first 7 ingredients until onions are soft.
Add the Beef.
Saute lightly but do not permit the meat to brown.
Add water and lemon juice.
Cover tightly and allow to simmer for 1 hour.
If the sauce appears thin, thicken it with cornstarch and 2 T. water mixture.
Serve in a 4 quart oval bowl with RICE cooked in chicken or beef broth (allow 1 cup cooked rice per portion).
In a 6-sectioned relish dish or six small bowls, place each of the relishes.
Place the relish dish on the tables so guests may help themselves.

Nutrition Facts : Calories 283.5, Fat 17.3, SaturatedFat 7.1, Cholesterol 74.8, Sodium 389.4, Carbohydrate 8.9, Fiber 1.8, Sugar 3, Protein 24.9

ZANZIBAR CURRY

Zanzibar Curry image

This is a delicious creamy curry with a great orange colour. Serve with naan bread to mop up the coconut juices. Originally a vegetarian dish, replace the sausages with cooked meat-free chunks for Linda McCartney's veggie option.

Provided by Suke_UK

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 garlic cloves, crushed
1/2 teaspoon paprika
1/2 teaspoon mixed spice
1 teaspoon garam masala
2 teaspoons curry powder
1 lb sweet potato, chopped
2 onions, sliced
2 carrots, cut into sticks
7 ounces cauliflower florets
1 (400 ml) can coconut milk
11 ounces cooked sausage, cut into chunks
3 tablespoons coriander leaves, roughly chopped
salt & freshly ground black pepper

Steps:

Heat the oil in a wok or large frying pan until hot. Add the garlic and spices and stir-fry for 30 seconds to release the flavours.
Add the sweet potato, onions and carrots and stir-fry for 5 minutes until slightly softened.
Add the cauliflower and the coconut milk. Half fill the empty tin with water and add this to the mixture. Cover and cook over a low heat for 15 minutes.
Remove the lid, add the sausage chunks and cooked uncovered for a further 5 minutes until all the vegetables are tender and the meat heated through.
Stir in the coriander leaves, season with salt and pepper and serve with naan bread.

Nutrition Facts : Calories 674.6, Fat 51, SaturatedFat 27.4, Cholesterol 65.5, Sodium 698.8, Carbohydrate 37.5, Fiber 6.7, Sugar 9.5, Protein 21.1

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