INDIAN BEEF CURRY WITH POTATOES
This Indian Beef Curry with Potatoes is a rich and delicious dish that will warm you from the inside out.
Provided by Holly Sander
Categories Dinner
Time 1h18m
Number Of Ingredients 20
Steps:
- Combine all Indian Curry Spices in a small mixing bowl and set aside.
- Cut chuck roast into 2-inch square pieces. Season with salt and pepper, and brown them in a Dutch oven with 2 tablespoons of olive oil (sear on two sides for 3-4 minutes). Transfer the meat to a plate and set aside.
- Add the onion, garlic and ginger to the pan and saute for about 4 minutes (add a bit more olive oil if needed). Stir in all of the Indian Curry spices, and allow to cook for one more minute.
- Add 1/2 teaspoon salt, lemon juice, tomato paste, brown sugar, beef stock, carrots, and potatoes. Return the meat to the Dutch oven and bring to a simmer.
- Put the lid on the pot cracked and simmer on low for 1 hour.
- Garnish with cilantro and serve!
Nutrition Facts : Calories 435 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 117 milligrams cholesterol, Fat 24 grams fat, Fiber 4 grams fiber, Protein 38 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 4 ounces beef plus veggies, Sodium 682 milligrams sodium, Sugar 4 grams sugar, UnsaturatedFat 0 grams unsaturated fat
BEEF CURRY WITH POTATOES
Make and share this Beef Curry With Potatoes recipe from Food.com.
Provided by Satyne
Categories Indian
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heal the oil in a large pan and add the onions, frying until lightly coloured.
- Add the garlic, chilli powder, cumin, coriander and ginger and cook gently for 5 minutes, stirring occasionally; if the mixture becomes dry, add 2 tablespoons of water.
- Add the beef and cook, stirring, until browned all over. Add the tomato puree, salt to taste and just enough water to cover the meat; stir very well.
- Bring to the boil, cover and simmer for about 1 hour or until the meat is almost tender. Add the potatoes and whole chillies and simmer until the potatoes are cooked.
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
BEEF CURRY AND POTATOES
This stir-fry pleases the family that loves meat and potatoes. Add as much or as little curry powder as you like. This recipe came from The New Dieter's Cookbook from Better Homes and Gardens.
Provided by Kari Hinkens
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Thinly slice beef into bite size strips.
- Set aside.
- Cook potatoes in lighly salted boiling water about 5 minues or until tender.
- Drain, set aside.
- For the sauce, stir together beef broth, cornstarch and salt.
- Spray an unheated wok or large skillet with nonstick coating.
- Preheat over medium-high heat.
- Add onion and stir fry for 2 minutes.
- Add sweet pepper and stir-fry about 2 minutes more or until vegetables are tender.
- Remove from pan.
- Add oil to hot pan.
- Add meat and curry powder.
- Stir-fry for 2 to 3 minutes or to desired doneness.
- Push meat from center of wok.
- Stir sauce and add to center of wok.
- Cook and stir until thickened and bubbly.
- Stir in onion mixture, potatoes and tomato.
- Cook and stir for 2 minutes more.
INSTANT POT BEEF CURRY
This rich, savory Japanese-style beef curry is typically made with little blocks of store-bought Japanese curry roux. Since the dish comes together so fast in an Instant Pot®, we use the time gained to make a homemade roux with basic pantry ingredients. (Garam masala isn't traditional, of course, but Japanese curry has hints of the flavors in the spice blend.) Combined with Worcestershire sauce, tomato paste, grated apple and beef broth, the result is a mildly sweet, spicy curry packed with extra umami. You can serve it over white rice or udon noodles. You can also make it without the beef and pour the sauce over Japanese-style breaded and fried pork or chicken cutlets (tonkatsu or chicken katsu, respectively).
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Place the butter, flour, curry powder, onion powder, garlic powder, garam masala, turmeric, cayenne, white pepper, and 1/2 teaspoon salt in a large bowl and knead until combined. Set the curry roux aside.
- Pat the beef dry and season all over with 1 teaspoon salt and a few grinds of black pepper. Add the oil to the Instant Pot® and set to high saute (see Cook's Note). When the oil is hot, add the beef in two or three batches to avoid overcrowding and cook, undisturbed, until golden brown on the bottom, 2 to 3 minutes. Stir once and cook 2 to 3 minutes more. Transfer the beef to a large plate using a slotted spoon and repeat with the remaining beef, adding more oil if needed.
- Add the onion and apple to the pot and cook, stirring often and scraping up the browned bits on the bottom with a wooden spoon, until soft and translucent, 3 to 4 minutes. Add the tomato paste and honey and stir to coat. Add the broth and stir to combine. Add the browned beef and any juices accumulated on the plate, Worcestershire sauce, potatoes, carrots and 1 teaspoon salt and stir to combine. Scatter dime-size pieces of the curry roux evenly over the top.
- Follow the manufacturer's guide for locking the lid and set to pressure cook on high saute for 20 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Unlock and remove the lid, being careful of any remaining steam.
- Set the Instant Pot® to high saute and stir until the roux is melted and the curry looks smooth and creamy with no streaks of roux, about 1 minute. If the curry is too thick for your liking, stir in a 1/2 cup to 1 cup water. Season with salt and pepper, if needed. Serve with rice and fukujinzuke.
BEEF AND SWEET POTATO CURRY
Mild and creamy curry that can be spiced up with hot chilli powder
Provided by hanna136
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat half the oil in a large, heavy-based saucepan over a high heat. Season the beef with salt and pepper, then fry, in batches, until browned on all sides. Remove with a slotted spoon and set aside.
- Add the rest of the oil, turn down the heat to medium, add the onion and fry for 3-4 minutes until softened and lightly golden. Add the garlic, chillies and ginger and fry for 1 minute. Add the curry paste and fry for 2-3 minutes, stirring frequently.
- Return the beef to the pan with the coconut milk, stock and cinnamon stick, bring to the boil, then cover with a lid and simmer gently, stirring occasionally, for 30 minutes until the beef is tender.
- Add the cubes of sweet potato and cook for a further 15 minutes until the sweet potato is tender. Stir in the lime juice, remove the cinnamon stick, scatter with fresh coriander leaves. Divide among bowls and serve with steamed rice.
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
GROUND BEEF AND POTATO CURRY
A very easy and tasty ground beef curry from the Andhra Pradesh region in India. You can adjust the amount of cayenne pepper , decrease it especially if you are trying to introduce spicy foods to children or to people who are not used to it. Or, you can increase it if you like it hot!!!
Provided by Ranikabani
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a saucepan.
- Add onions and saute till they start to turn a light golden colour.
- Add curry leaves, cardamoms, cloves, cinnamon stick.
- Stir and then add ginger garlic paste, methi.
- When onions are a golden colour, add tomatoes and stir.
- Keep heat at medium-high.
- In a small bowl, add remaining spices with about 1/4 cup of water to form a soupy mixture.
- Add this to the onion-tomato mixture in pan.
- Let the spices cook for about 3 min.
- Add meat and lower heat.
- Stir frequently to mix the spices in and to prevent the meat from clumping.
- Add a bit of water and potatoes.
- Cover and cook till potatoes are cooked.
ROTI AND BEEF CURRY
Make and share this Roti and Beef Curry recipe from Food.com.
Provided by Tonkcats
Categories Lunch/Snacks
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Pour the boiling water over the flour. Use a big spoon for mixing as dough will be really hot. Mix until smooth so it will be easy to roll out (like a pie shell); grease frypan before frying.
- Make them the size of taco shells. Also oil both sides of roti and fry.
- Keep it warm in a covered pan or bowl while frying the remaining roti.
- Serve with curry.
- Heat the oil first. Fry the ginger, garlic and the onion until brown.
- Add the salt and curry powder.
- Stir for about 2 minutes.
- Add small cubes of beef and let it cook until the beef is tender.
- Then add potato cubes.
- If the meat is kind of dry, add a little water.
- Also the meat and potatoes will cook better.
- When curry mixture is done, put some in each roti shell (something like tacos) and wrap the roti shell around the curry mixture (like a package).
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 SOUP
Make and share this Beef Curry Soup recipe from Food.com.
Provided by Slatts
Categories Stocks
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat beef and onions in flour and brown in butter in a large pot.
- Add beef broth, curry powder, and bay leaves. Simmer for 30 minutes.
- Add potatoes, vinegar, and salt. Simmer for another 60 minutes.
- Serve over rice if desired.
Nutrition Facts : Calories 586.9, Fat 36.3, SaturatedFat 15.4, Cholesterol 134.1, Sodium 1859.1, Carbohydrate 29, Fiber 4.3, Sugar 3.3, Protein 35.6
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
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