BEEF CURRY WITH APPLES AND RAISINS
I experimented with curry powder this winter, while trying to add some new flavors into my culinary life. This recipe became a favorite way to enjoy beef. It's a mild, sweet curry with savory undertones. I've served it with both brown rice and couscous, and actually prefer the couscous. It takes some "simmer time" on the stove, but it's worth it!
Provided by FireRaven
Categories Curries
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine flour, salt, and pepper in a Ziploc bag. Add meat and shake until evenly coated.
- Heat oil in a skillet and brown meat in batches until caramelized. Remove from skillet and drain excess oil as needed.
- Sauté onion with a splash of beef stock until softened. Add bay leaf, curry powder, cloves, Splenda, and remaining stock. Bring to a simmer. Add meat and any accumulated juices. Cook, covered, over medium-low heat for an hour.
- Add fruit and potatoes to the pan and cook, covered, for another 45 minutes. Discard bay leaf, cloves, and garlic. Serve over the cooked couscous. (It's also good over rice).
Nutrition Facts : Calories 598.9, Fat 21.2, SaturatedFat 7.4, Cholesterol 76, Sodium 791.4, Carbohydrate 72.7, Fiber 6.4, Sugar 20.2, Protein 30.1
BEEF AND ORANGE CURRY
a spicy blend of tender chunks of succulent beef with the tang of orange and the warmth of indian spices
Provided by elisabeth the only
Categories Meat
Time 16m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- heat the oil in a large pan. and the shallots, garlic and beef cubes and cook over low heat,stirring occasionally, for 5 min until the beef is evenly browned all over.
- blend together the curry paste and stock. add the mixture to the beef and stir to mix thorougly. bring to a boil cover and simmer for about 1 hour.
- grate the rind of 1 orange. squeeze the juice from the orange and from 1 other . peel the other 2 oranges, remove the pith.slice between each segment and remove flesh.
- blend the cornstarch with the orange juice. at the end of the cooking time stir the orange rind into the beef with the orange and cornstarch mixture. bring to a boil and simmer ,stirring constantly, for 3-4 minutes until the sauce thickens season to taste with salt and pepper stir inthe orange segments.
Nutrition Facts : Calories 343.6, Fat 9.7, SaturatedFat 2.7, Cholesterol 78.2, Sodium 520, Carbohydrate 27.2, Fiber 3.2, Sugar 12.3, Protein 37.1
SWEET BEEF CURRY
Wonderfully sweet, aromatic curry, Mum's recipe the kids adore!
Provided by sweetunique
Time 1h30m
Yield Serves 2
Number Of Ingredients 17
Steps:
- Dice the steak into cubes (the thickness of your steak will govern the size of the cubes, but if possible donâÂÂt exceed þ-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 1ý 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 IâÂÂm 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.
CURRIED BEEF WITH WINTER VEGETABLES
The UK has a large Indian/Pakistani population, so curry is a popular meal where I live. I don't like hot curries, but mild ones are a nice change. This is a mild curried beef recipe with root vegetables. It's very filling and goes nicely with brown basmati rice. Chinese Five Spice is a mixture of aniseed, cinnamon, fennel, pepper, and cloves.
Provided by OLENAJOY
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
- Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
- Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.
- Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the pan with aluminum foil.
- Bake in preheated oven until heated through, about 1 hour.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 40.7 g, Cholesterol 15.6 mg, Fat 17.5 g, Fiber 5.1 g, Protein 10.3 g, SaturatedFat 3.9 g, Sodium 158.9 mg, Sugar 17.2 g
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
BEEF CURRY WITH FRUIT
My sister-in-law sprang this one on me without telling me what was in it. That is probably a good thing because I may not have tried it had I known what was in it. This uses a strange mix of ingredients that I wouldn't have thought would go well together but they do.
Provided by gretchengr
Categories Curries
Time 9h20m
Yield 6 serving(s)
Number Of Ingredients 15
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.
CURRY TURKEY (OR BEEF) AND FRUIT SALAD
This light salad goes together VERY quickly using low-fat deli turkey or roast beef and its low-fat and good for you too! I love it for a work lunch cause its high in protein.
Provided by LAURIE
Categories Fruit
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl toss together berries and drained canned fruit and set aside.
- Fro dressing, stir together mayonnaise, sour cream, orange juice and curry powder.
- Stir in enough milk to make a dressing of drizzling consistency.
- Divide greens among 4 serving plates.
- Top with fruit mixture and turkey or beef.
- Drizzle each with dressing and sprinkle with coconut if desired.
Nutrition Facts : Calories 206.4, Fat 4, SaturatedFat 1.1, Cholesterol 46.4, Sodium 180.2, Carbohydrate 24.5, Fiber 3.4, Sugar 18, Protein 19.3
BEEF CURRY AND FRUIT CASSEROLE
Make and share this Beef Curry and Fruit Casserole recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Fruit
Time 1h15m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook onion and green pepper in oil in large frying-pan until onion is transparent.
- Add ground beef and brown lightly. Pour off drippings.
- Add eggs, apple, apricots, curry powder, salt, pepper and milk to beef.
- Stir well.
- Place in 2-qt oven-proof casserole; bake in a moderate oven (350 degrees F.) for 45 minutes.
- Serve with curry condiments such as chutney, raisins, shredded coconut and sunflower seeds.
Nutrition Facts : Calories 311.9, Fat 15.2, SaturatedFat 5.6, Cholesterol 122.3, Sodium 394.7, Carbohydrate 18.3, Fiber 3, Sugar 12.8, Protein 25.9
DRIED FRUIT LAMB (OR BEEF) CURRY
I'm posting this for ZWT 2006 (African Region). It is an African Curry dish and as I love Curry and also love fruit in savory dishes I thought it might be a good one in case anyone else shares these same likings.
Provided by JanetB-KY
Categories Curries
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 809, Fat 51.2, SaturatedFat 17.8, Cholesterol 122.5, Sodium 826.6, Carbohydrate 59.2, Fiber 7.7, Sugar 37.5, Protein 34
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