Beef Bombay Curry Food

BOMBAY BEEF CURRY

Steps:

• Heat vegetable oil and fry sliced onions and garlic for about 3 minutes. Add diced beef, fry for about 5 minutes and add stock.
• Add champignons, coconut milk, heat until boiling and add curry powder. Stir well, until curry powder dissolved.
• Add fish sauce to taste, salt and black pepper to taste. Add sliced chili pepper to taste.
• Simmer for about 2,5 hours until beef is tender, add pickled onions.
• Serve with Naan, dried fried onions, white rice and Mango Chutney.

BEEF BOMBAY CURRY

Steps:

• Heat the oil in a large frying pan.
• Add the onions and cook till they soften.
• In a small bowl or coffee cup, combine the turmeric, cumin, coriander, and chilipowder.
• Add these spices and the garlic, chilipeppers and ginger to the onions, and mix well.
• Cook for another minute.
• Add the cubed beef and cook until it is well browned and completed covered by the spice mixture.
• Add the salt and the tomatoes.
• Allow to cook at a slow simmer, covered, until the beef is cooked through and tender.
• This make take 1 to 1 1/2 hours, depending on the tenderness of the original beef.
• Add the coconut milk and stir well.
• Simmer uncovered for 5 minutes, or until sauce slightly thickens.
• Serve with rice.

BOMBAY BEEF & CAULIFLOWER

Steps:

• Combine first 4 ingredients and pepper to taste in a small bowl; stir well with a whisk and set aside.
• Heat a large oiled non-stick skillet over high heat.
• Add meat and saute 3 minutes or until browned.
• Remove from skillet and set aside.
• Add cauliflower and broth; cover, reduce heat and simmer 3 minutes.
• Return meat to skillet; stir in yogurt mixture.
• Add snow peas and bring to a boil; cook 2 minutes, stirring gently.
• Toss with pasta before serving.
• Garnish with toasted almonds, if desired.
• Good served cold as a luncheon salad.

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.