INDIAN BEEF MADRAS CURRY
A very authentic curry for the Indian food lover - rich and pungent will get your taste buds tingling for more! serve with natural yogurt and a mild chicken curry such as easy butter chicken curry to balance flavors.
Provided by Lil Ms Tropical
Categories Curries
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Fry the aromatics, spices, garlic, ginger and onions together.
- Add beef and cook briefly on all sides.
- Add rest ingredients except cilantro/coriander.
- Bring to the boil in pressure cooker for 2 minutes on high and then on low for 20 minutes.
- If using oven place in dutch oven for 2 1/2 hours or until beef is tender.
- Add chopped coriander and stir through.
- If too wet add more tomato paste - if too dry add more beef stock.
MALAYSIAN BEEF CURRY
This boldly spiced stew is seriously tasty but easy to make, so it's great for a relaxed weekend supper
Provided by Andy Harris
Categories Mains Jamie Magazine Beef Dinner Party Indian Curry
Time 1h50m
Yield 8
Number Of Ingredients 14
Steps:
- Thinly slice the shallots, peel the garlic and deseed the chillies, and put in the bowl of a food processor. Peel and roughly chop the fresh turmeric, ginger and galangal, and add to the bowl with the ground turmeric and tamarind. Blitz until it forms a rough paste.
- Remove the tough outer leaves of the lemongrass and roughly chop the stalks. Roughly tear the kaffir lime leaves.
- Heat 4 tablespooons of vegetable oil in a large pan over a medium heat. Stir in the paste, lemongrass and kaffir lime leaves, season with sea salt and black pepper, and cook for 5 minutes.
- Trim the beef and cut into 4cm pieces. Add to the pan and cook for 10 minutes, or until the pieces begin to brown, stirring to make sure the meat is coated in the paste.
- Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1 to 1½ hours, or until the meat is tender and the sauce has thickened.
- Deseed and thinly slice the red chilli and scatter over the curry. Delicious with boiled rice and fried crispy shallots.
Nutrition Facts : Calories 440 calories, Fat 32.4 g fat, SaturatedFat 15.8 g saturated fat, Protein 28.4 g protein, Carbohydrate 9.2 g carbohydrate, Sugar 4.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre
AUTHENTIC MADRAS BEEF CURRY
Recreate your favourite beef curry at home using beef chuck steak and classic Asian spices. This slow cooked curry is great with beef shin too.
Provided by Simply Beef and Lamb
Categories entree
Time 2h50m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large 1.2L heat/flameproof casserole dish with a lid and cook the onion, garlic, ginger and spices together for 3-4 minutes, stirring occasionally. Add the beef and cook for 2-3 minutes until lightly coloured. Add the remaining ingredients except the yogurt and coriander. Bring to the boil, cover and cook for 2-2½ hours on the hob or in a preheated oven at 180°C/160°C Fan, Gas Mark 4 until the beef is tender, stirring occasionally. Season if required. Garnish with the yogurt and coriander and serve the curry with rice, naan bread or poppadoms and a selection on chutneys.
Nutrition Facts : Calories 216, Fat 9.6g
JAMIE OLIVER'S BEST ROAST BEEF
Make and share this Jamie Oliver's Best Roast Beef recipe from Food.com.
Provided by AmandaInOz
Categories One Dish Meal
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
- Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
- Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
- While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
- After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
- Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
- Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
- Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
- Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug.
MADRAS CURRY
A recipe from the south of India. The further south you go the stronger the curries, this is a great dish, and can be made using beef or lamb. The pomegranate rice is colourful and add a bit of sweetness to the dish.
Provided by Brian Holley
Categories Curries
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a pan and fry the onions, cloves and the cardamom for 5 minutes.
- Add the green chilies, dried chilies, ginger, and garlic cook for 3 minutes.
- Mix the curry powder with a little oil to form a paste and add to the pan; cook for 3 minutes.
- Add the meat and cook for 5 minutes.
- Add the coriander, cumin, salt and stock' cover and simmer till meat is tender.
- Serve with pomegranate rice.
- Boil the rice, seed a pomegranate and stir the seeds into the rice.
Nutrition Facts : Calories 166, Fat 14.3, SaturatedFat 2.1, Sodium 297.7, Carbohydrate 10, Fiber 2.2, Sugar 4, Protein 1.7
LAMB, PORK OR BEEF MADRAS
This versatile recipe for a madras curry is from Madhur Jaffrey. Rich with southern Indian flavours and the heat of dried chilli, it can be made with lamb, pork or beef.
Provided by Madhur Jaffrey
Categories Dinner, Main Course
Number Of Ingredients 1
Steps:
- Put the coriander seeds, peppercorns, fennel seeds, fenugreek seeds, cloves and chillies into a small, cast-iron frying pan and set it over medium heat. Stir the spices over the heat until they are a shade darker and give off a roasted aroma. Transfer to a bowl and leave to cool, then grind in a clean spice grinder or coffee grinder. Pour the oil into a wide, non-stick pan, and set it over medium-high heat.When the oil is hot, add the onions and cook, stirring, until they turn brown at the edges. Add the ginger, garlic and green chillies and stir-fry for 20 seconds. Add the meat and cook, stirring, for 5 minutes. Stir in the tomatoes, ground roasted spices, salt and coconut milk and bring to the boil. Cover the pan, turn the heat to low and simmer gently for 1 hour or until the meat is tender. Uncover the pan and boil away a lot of the liquid, until a thick sauce clings to the meat. Garnish with finely chopped coriander to serve. If you want to use pork, buy shoulder meat and cook it exactly like lamb. If you prefer beef, use good-quality stewing beef, add a little extra water and then cook it for 1½ hours or until tender.
BEEF MADRAS
A genuine spicy beef madras curry from a srilankan friend. hot, tasy and delicious with boiled rice, naan breads and chutneys.
Provided by aliceinthekitchen
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- heat oil on medium temp in large heavy bottomed pan. fry onion till golden for 3/4 mins.
- then set aside and fry beef on high heat, once meat is browned set aside with onions.
- mix all paste ingredients together in pan and fry on a medium heat for 1 minute.
- then add the beef to the pan and coat.
- add tomato puree/paste and beef stock and bring to boil for 2 mins.
- cover and cook for 1 hour on low heat, stiring occasionaly.
- remove lid for for last 8 mins of cook time to thicken sauce.
- serve with boiled rice and plain yoghurt.
SLOW COOKED BEEF MADRAS
Delicious spicy beef madras with meat that just falls apart!
Provided by cakeanyone
Time 6h20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat oil in a pan and add chopped onion; cook slowly until golden.
- Add ginger, garlic , chilli and all the spices and fry for 1 minute.
- Add chopped tomatoes, tomato puree, coconut milk and 2 tbsn coriander and stir together for a minute.
- Add beef, stir and transfer everything to a slow cooker.
- Cook on LOW for 6 hours.
- Add sugar, yoghurt and cream (add slightly more or less according to taste and how hot you like your madras)
- Serve with the remaining coriander sprinkled on top.
- Taste even better if made the day before!
- Serve with basmati rice and naan.
JAMAICAN BEEF PATTIES
New Yorkers love their hand-helds. The folded pizza slice, the hot dog and the crusty knish have a built-in mobility that lets hungry New Yorkers eat on the street, and enough density to carry them through to the next meal. New immigrants have added to the on-the-go family, introducing Colombian arepas, Mexican tacos and Uzbek samsas. But the hand-held with the best shot at making the list of classic New York noshes is the Jamaican beef patty, a rectangle of flaky yellow crust filled with ground beef shot through with onion, thyme and the inimitable heat and perfume of Scotch bonnet chili peppers. The patties are familiar to New Yorkers who order bland commercial versions sold at numerous pizzerias. But they cannot compare to the fresh, handcrafted patties found at a handful of Jamaican bakeries here. The flakiest crusts are still made with a hefty percentage of beef suet, and the most memorable fillings are unabashedly hot. The Jamaican patty is served wrapped in coco bread, which is like an oversize, slightly sweet hamburger bun. It is called coco bread not because it contains coconut (it doesn't), but because you split it open like a coconut. Although the combination first appears dauntingly starchy, the soft sweetness of the bread nicely offsets the spicy filling and the crisp crust.
Provided by Julia Moskin And Kim Severson
Categories dinner, lunch, main course
Time 1h30m
Yield 12 patties
Number Of Ingredients 18
Steps:
- Mix flour, salt, turmeric and curry powder in a large bowl. Add shortening or suet and use your fingertips to rub it together with flour. When shortening is in small pieces and covered with flour, pour in ½ cup ice water and mix with your hands. Keep adding ice water, a few tablespoons at a time, until mixture forms a dough. It may be slightly sticky. Knead dough for two minutes, form into two disks, wrap in plastic and refrigerate while you make filling.
- Heat oil in a deep skillet over medium heat and add scallions, onion, garlic and half the chili pepper. Cook, stirring, until softened but not browned. Add paprika and allspice and stir to coat. Add beef and thyme and stir, breaking up any clumps. Add water just to cover meat. Mix in salt, pepper and sugar and bring to a simmer. Taste for seasonings, adding salt, pepper and chili pepper, if necessary; mixture should be quite spicy. Simmer about 30 minutes, until meat is soft and water is reduced to a sauce. Set aside to cool slightly.
- Heat oven to 375 degrees. Remove one disk of dough from refrigerator and divide it in half. Roll out one half on a lightly floured surface until large enough to cut three circles, each about 6 inches across. (Use the rim of a bowl turned upside down as a guide.) Repeat with remaining dough, setting aside the circles. Use scraps to make additional small patties, if you like.
- When ready to fill, have ready a fork for crimping and a bowl of water. Place two tablespoons of filling on lower half of one circle. Dip a finger into water and moisten the edge of the dough. Fold the top half over, pulling dough gently over filling and making a thick edge all around. Crimp edge with a fork and transfer to an ungreased baking sheet, preferably nonstick. Repeat with remaining dough and filling. Bake about 25 minutes, until top crust is firm and golden. Serve hot as is or inside buns.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 22 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 11 grams, Sodium 179 milligrams, Sugar 1 gram, TransFat 0 grams
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- Heat 1 tablespoon of ghee or oil in a large frying pan over medium heat. Add beef, and fry, tossing in between, for about 3 minutes or until beef is browned. Remove from pan. Set aside.
- Add 1 tablespoon oil to the same pan. Add bay leaf and cumin seeds. Sauté, stirring, for about one minute. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until browned. Add garlic and ginger. Sauté, stirring, for 1 minute or until fragrant.
- Add ground turmeric, ground cumin, ground coriander, garam masala and red chili powder. Sauté, stirring, for few seconds or until aromatic. Add tomato paste. Saute, stirring occasionally, for 1 minute.Add browned beef and lemon juice. Toss to coat in the spices. Add water to make thick sauce. Season with salt.
- Bring to the boil. Cover with a lid. Simmer for 1 hour. Stir in coriander (cilantro) leaves. Heat through.Serve with rice, naan or parathas.
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