Beef Curry With Potatoes Food

INDIAN BEEF CURRY WITH POTATOES

Indian Beef Curry with Potatoes image

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

Ingredients

2 The Spice Hunter Mediterranean Bay Leaves
2 tablespoons The Spice Hunter India Gourmet Turmeric
1 tablespoon The Spice Hunter Garam Masala Blend
2 teaspoon The Spice Hunter Ground Cumin
1 teaspoon The Spice Hunter Ground Coriander
¼ teaspoon The Spice Hunter Cayenne Red Pepper
3 pounds beef chuck roast, trimmed of fat and cut into 2-inch cubes (Mine was 3.5 lbs and after fat was trimmed it was 2.14 lbs)
1 teaspoon salt (plus an extra 1/2 teaspoon)
1 teaspoon pepper
2 tablespoons olive oil
1 large onion, chopped
4 large garlic cloves, minced
½- inch piece of fresh ginger, grated
2 tablespoons fresh lemon juice
4 tablespoons tomato paste
1 teaspoon brown sugar
3 cups beef stock
3 large carrots, chopped
1½ pounds potatoes
¼ cup fresh cilantro, chopped

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

CURRY BEEF WITH POTATOES

Curry Beef with Potatoes image

Provided by Felix (Simply Trini Cooking)

Time 1h

Number Of Ingredients 11

Ingredients

1 lb beef (cubed)
1 medium potato (peeled and diced)
1 small onion (chopped)
5 leaves chadon beni (chopped)
3 cloves garlic (chopped)
1 1/2 tbsp. curry powder (divided)
1 tsp. geera powder
1/2 tbsp. saffron powder (turmeric)
2 tbsp. oil
Salt to taste (optional)
Pepper to taste (optional)

Steps:

In a bowl add the beef, onion, garlic, chadon beni, a little salt and 1/2 tbsp. curry powder. Mix thoroughly.
Allow the beef to be evenly coated with the curry. In a cup, add 1 tbsp. curry powder 1/2 tbsp saffron powder and 1 tsp. geera powder add a little water, stir and set aside.
Heat oil over a medium flame and saute the onion and garlic for about 1 minute or until golden brown. Stir the curry powder mix and pour into the pot. Allow to cook for about 1 minute then add the beef and mix thoroughly in the curry.
Let the beef simmer for five minutes while constantly turning. Then you add enough water to cover the beef. Allow to cook for about 30 to 45 minutes.
Add the potatoes and continue cooking until the beef and potatoes are cooked. (Be sure to add water often to prevent burning).

BEEF CURRY WITH POTATOES

Beef Curry With Potatoes image

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

Ingredients

4 tablespoons oil
2 onions, finely chopped
2 garlic cloves, chopped
1 teaspoon chili powder
1 tablespoon ground cumin
1 1/2 tablespoons ground coriander
2 1/2 cm piece ginger, finely chopped
750 g stewing beef, cubed
2 tablespoons tomato puree
salt
375 g potatoes
4 green chilies

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.

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