Curry Of Beef Zanzibar Food
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
CURRY OF BEEF ZANZIBAR
What a lovely curry dish this is! It is quite yellow in color, and the sauce is smooth and velvety. It is the combination of all the spices which makes this great dish. Use a good quality of curry and make it with any meat. It is frequently served with beef liver in East Africa. Try it with lamb or veal as a change.
Provided by Lavender Lynn
Categories Roast Beef
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a 4 quart saucepan, saute the first 7 ingredients until onions are soft.
- Add the Beef.
- Saute lightly but do not permit the meat to brown.
- Add water and lemon juice.
- Cover tightly and allow to simmer for 1 hour.
- If the sauce appears thin, thicken it with cornstarch and 2 T. water mixture.
- Serve in a 4 quart oval bowl with RICE cooked in chicken or beef broth (allow 1 cup cooked rice per portion).
- In a 6-sectioned relish dish or six small bowls, place each of the relishes.
- Place the relish dish on the tables so guests may help themselves.
Nutrition Facts : Calories 283.5, Fat 17.3, SaturatedFat 7.1, Cholesterol 74.8, Sodium 389.4, Carbohydrate 8.9, Fiber 1.8, Sugar 3, Protein 24.9
ZANZIBAR CURRY
This is a delicious creamy curry with a great orange colour. Serve with naan bread to mop up the coconut juices. Originally a vegetarian dish, replace the sausages with cooked meat-free chunks for Linda McCartney's veggie option.
Provided by Suke_UK
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a wok or large frying pan until hot. Add the garlic and spices and stir-fry for 30 seconds to release the flavours.
- Add the sweet potato, onions and carrots and stir-fry for 5 minutes until slightly softened.
- Add the cauliflower and the coconut milk. Half fill the empty tin with water and add this to the mixture. Cover and cook over a low heat for 15 minutes.
- Remove the lid, add the sausage chunks and cooked uncovered for a further 5 minutes until all the vegetables are tender and the meat heated through.
- Stir in the coriander leaves, season with salt and pepper and serve with naan bread.
Nutrition Facts : Calories 674.6, Fat 51, SaturatedFat 27.4, Cholesterol 65.5, Sodium 698.8, Carbohydrate 37.5, Fiber 6.7, Sugar 9.5, Protein 21.1
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