Beef Curry With Fruit Food

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.

MOM'S CURRIED FRUIT

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
• Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

GROUND BEEF CURRY

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in 12-inch skillet, cook beef, onion, garlic and gingerroot over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired.
• Stir remaining ingredients except cilantro into beef mixture. Reduce heat to medium. Simmer uncovered 8 to 10 minutes, stirring occasionally, until slightly thickened.
• Serve beef mixture over rice. Garnish with cilantro.

SWEET BEEF CURRY

Steps:

• Dice the steak into cubes (the thickness of your steak will govern the size of the cubes, but if possible don’t exceed ¾-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 1½ 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 I’m 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.

THAI BEEF CURRY

Steps:

• Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl.
• Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
• Increase heat to medium; stir steak and bell pepper-onion mixture into the wok and cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

BEEF CURRY WITH APPLES AND RAISINS

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).

BEEF CURRY WITH FRUIT

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.

BEEF AND ORANGE CURRY

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.

BEEF CURRY AND FRUIT CASSEROLE

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.

BEEF CURRY

Steps:

• Fry the apple and the onion in the vegetable oil until starting to soften. Coat the meat in seasoned flour, add to the frying pan until starting to brown.
• Stir in the stock and bring to the boil. Add the remaining ingredients and bring back to the boil.
• Transfer to the slow cooker and cook on slow for about 5 - 6 hours.

JAPANESE BEEF CURRY

Steps:

• Heat oil in a large saute pan over medium heat. Add beef and stir-fry until browned and no longer pink in the centers, 5 to 7 minutes. Add onions and carrots; stir-fry until onions start to turn golden, 7 to 8 minutes.
• Pour in water and add potatoes; add more water if needed to cover. Cover the pan with a lid and cook until potatoes are soft, 10 to 12 minutes. Add curry sauce mix and stir until mixture thickens, 3 to 5 minutes.

DRIED FRUIT LAMB (OR BEEF) CURRY

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.

BEEF CURRY IN A HURRY

Steps:

• Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
• While rice is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir in tomato sauce, curry powder, salt, and pepper. Simmer until liquid is almost absorbed, 5 to 7 minutes.
• Whisk vinegar and sugar together in a medium bowl. Add carrots, bell pepper, and cauliflower and toss until vegetables are coated with vinegar mixture.
• Puree peas with 2 tablespoons water in the bowl of a food processor until thick and smooth.
• Layer plates with rice, peas, beef, and vegetables.