EASY INSTANT POT PAKISTANI BEEF CURRY
This Instant Pot Pakistani Beef Curry, or stew, is an easy recipe in which boneless beef stew meat is cooked alongside yogurt and whole spices. Also called Istu, or Ishto, this is a deeply flavorful yet healthy, dump-and-go Instant Pot beef recipe.
Provided by Izzah Cheema
Categories Main Course
Time 1h30m
Number Of Ingredients 19
Steps:
- To marinate: In a medium bowl, combine the beef and vinegar and add enough water to cover the meat. Set aside and allow the beef to tenderize.
- Meanwhile, add all ingredients listed under 'To Pressure Cook' to the Instant Pot. Drain the beef, then rinse and add to the Instant Pot. Stir to mix. (No need to add water to the Instant Pot.)
- Close and seal the lid, then select the Meat/Stew Pressure Cook setting, with a timer set for 45 minutes on High Pressure. When the timer is up, allow pressure to naturally release for 15 minutes.
- Meanwhile, prepare the almonds: Place the almonds in a small microwave-safe bowl and add enough water to submerge. Microwave the almonds for 1 minute, then drain the water and rinse in cold water. Peel the skin off the almond and discard.
- Remove lid and Select High Sauté setting. Sauté until most of the moisture has dried up and the curry starts to thicken (~15 minutes). Gradually increase stirring as time goes on to prevent it from sticking to the bottom.
- Add the crushed ginger and peeled almonds and sauté for an additional 2-3 minutes or until the oil starts to separate from the curry. Taste and adjust salt. Cancel Sauté setting. Garnish with cilantro and serve with naan, roti, or other bread. Discard whole spices as you eat.
Nutrition Facts : Calories 442 kcal, Carbohydrate 21 g, Protein 33 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 84 mg, Sodium 852 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
PAKISTANI BEEF KOFTA CURRY (MEATBALL CURRY)
Beef Kofta Curry, or simply kofte, is a traditional Pakistani curry made of tender meatballs simmered in a spicy, flavorful sauce. This recipe has all the authentic flavor of old-fashioned kofte but it's made in an easier, more approachable way.
Provided by Izzah Cheema
Categories Main Course
Time 1h20m
Number Of Ingredients 38
Steps:
- Combine the onion, green chili pepper, cilantro leaves, and mint leaves (if using) in a food processor. Use the pulse function to chop so that the onions are finely chopped but not blended. You don't want the onions to break down too much and release water. Then add the rest of the ingredients listed under meatballs (including the meat) and process to combine for about 30 seconds or just until mixed.
- Using a bit of oil to grease your hands, form into meatballs about 1 ½ inch in diameter. It should make around 25 meatballs. Set aside.
- Rinse your food processor. Then use the pulse function again to chop the onion. Remove and set aside. Then chop the tomatoes and green chili pepper. Set aside.
- Heat a large, heavy bottomed pan over high heat. Add the oil and whole spices, and allow them to sizzle for a few seconds. Then add the chopped onion and sauté, stirring often, for 7-8 minutes, or until golden. Lower the heat to medium-high. Add the garlic and ginger & sauté another 2 minutes, until the onions have deepened even more in color. Add the tomatoes and green chili pepper mixture, followed by the yogurt, spices and salt. Sauté for 4-5 minutes or until the oil starts to separate from the mixture.
- Add 2 cups water and raise the heat to bring to a boil. When the water comes to a boil, lower the heat to the lowest setting. Once it has stopped boiling, arrange the kofte in a single layer.
- Raise the heat to medium, cover and allow it to cook for 10 minutes. Uncover and gently stir the kofte. Lower the heat to low-medium. Cover and allow it to simmer for another 35 minutes, stirring once in between, until cooked through.
- Sauté to evaporate water to make the kofte to desired consistency. Taste and add salt, if needed. Sprinkle in garam masala and cilantro. Serve hot, with hard-boiled eggs, if desired.
Nutrition Facts : Carbohydrate 17 g, Protein 24 g, Fat 39 g, SaturatedFat 11 g, Cholesterol 123 mg, Sodium 1657 mg, Fiber 4 g, Sugar 6 g, Calories 513 kcal, ServingSize 1 serving
PAKISTANI GROUND BEEF CURRY
This Pakistani beef curry has been a family favorite for years. It's super easy and everyone loves it. Serve over steamed white rice.
Provided by danie
Categories World Cuisine Recipes Asian Pakistani
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.
- Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 438.1 calories, Carbohydrate 11.5 g, Cholesterol 68.8 mg, Fat 34.2 g, Fiber 3.8 g, Protein 22 g, SaturatedFat 8.1 g, Sodium 657.5 mg, Sugar 2.5 g
SLOW-COOKER BEEF CURRY
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 549 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 121 milligrams, Sodium 1068 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 51 grams
AUTHENTIC BANGLADESHI BEEF CURRY
This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread.
Provided by Maisha Dewan
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h15m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 8.8 g, Cholesterol 68.6 mg, Fat 23.1 g, Fiber 2 g, Protein 19.5 g, SaturatedFat 7.3 g, Sodium 50.4 mg, Sugar 2.9 g
SPICY INDIAN BEEF CURRY
Here is another one of my favourite curry dishes. This dish will make your taste buds stand to attention with the mixture of fragrant herbs and spices. You'll come to realise how easy it is to make such a flavourful curry dish. Enjoy
Provided by Chef Punchin
Categories Curries
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- 1.Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry.
- 2. For the spice mix, toast the cumin, coriander, fennel and fenugreek seeds in a dry pan, tossing over high heat for a few minutes until fragrant. Tip into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and mix well.
- 3.Heat a thin film of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chilli, ginger and a little seasoning. Add the sugar to help caramelise the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.
- 4.Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 mins or until the beef is tender.
- 5.To serve, ladle the curry into warm bowls and scatter over the coriander leaves. Accompany with a steaming bowl of basmati rice.
BEEF CURRY
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
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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