Beef Curry And Fragrant Rice With Cilantro Yogurt Food

JAPANESE BEEF CURRY

Steps:

• Gather all the ingredients.

BEEF CURRY WITH FRAGRANT RICE

Steps:

• Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1 tbsp oil, then 1/2 tsp curry powder (dbl both for 4 ppl) and rice. Cook, stirring often, until toasted, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
• While the rice cooks, peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Roughly chop the cilantro. Using two forks, shred the beef in a medium bowl. Set aside. Stir together the yogurt and half the cilantro in a small bowl. Season with salt and pepper. Set aside.
• Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then green peas, ginger, remaining curry and Indian Spice Mix. Cook, stirring often, until fragrant, 1-2 min.
• Add crushed tomatoes and 2/3 cup water (dbl for 4 ppl) to the pan. Cook, stirring often, until mixture thickens slightly, 3-4 min. Add beef to the pan. Cook, breaking up with a spoon, until incorporated and warmed through, 3-4 min.**
• Wrap naan in paper towels. Microwave until warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the naan!)
• Fluff the rice with a fork, then stir in remaining cilantro. Season with salt. Divide rice between bowls and top with beef curry. Dollop cilantro yogurt over top. Serve with warmed naan on the side, for dipping.

FRAGRANT BEEF CURRY WITH RICE

Steps:

• Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
• Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.
• Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.

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.

BEEF CURRY WITH RICE

Steps:

• In a large bowl, combine 1/2 teaspoon salt, cardamom and allspice. Add beef; turn to coat. In a large skillet, heat oil over medium heat; brown meat in batches. Transfer meat to a 3- or 4-qt. slow cooker. In the same skillet, cook onions until tender, 4-5 minutes. Add ginger, garlic, curry powder, cumin and remaining 1 teaspoon salt; cook 1 minute longer. Transfer to slow cooker., Cook, covered, on low until meat is tender, 4-5 hours. Stir in spinach; cook until heated through, about 30 minutes. Just before serving, stir in yogurt. Serve with rice and if desired, additional yogurt and red onion.

FRAGRANT BEEF CURRY

Steps:

• Heat 2 tablespooons of the oil in a large casserole dish and brown the beef on all sides. Set aside, add 1 1/4 cups cold water to the dih and scrape the bottom of the pan with a wooden spoon. Retain these juices.
• Heat the remaining oil and cook the onion and chili peppers for 5 mins until soft.
• Add the curry paste and turn up the heat for 2 mins or until the onion is going a light brown in colour.
• Return the beef to the pan along with the beef juices, coconut milk and broth.
• Cook, uncovered, over a very gentle heat for 1 1/2 hours so that it is barely simmering and the beef becomes tender.
• If the coconut milk boils it will split so keep an eye on it.
• Once the beef is quite tender, add the sweet potatoes and cook for 20 mins or until they are soft.
• Season with the fish sauce and soy sauce.
• Sprinkle with cashew nuts and cilantro and serve with a bowl of rice on the side.