INDIAN-SPICED PEPPER STEAK
Whether you are already a fan of Indian takeout, or are just looking for a new way to cook beef, you'll love this quick, easy dinner. The secret to its Indian-spiced flavor is a mixture of warm, earthy spices with bright vegetables and hot peppers.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 39
Steps:
- Gather all your ingredients and place around large work area, near stove.
- Pat meat dry and cut it into 3 or 4 portions, then thinly slice the meat into strips against the grain of the meat.
- Place a small skillet with seeds and peppercorns over medium heat and toast a minute until fragrant. Place in spice mill and grind. Combine with chili powder, garam masala and turmeric. (Ready-ground spices can be substituted but toasted whole seeds and peppercorns that are freshly ground are a little deeper and bigger in flavor.)
- Peel and chop red onion. Seed and thinly slice bell pepper. Thinly slice or chop the fresh chili peppers. Seed if you prefer milder food or leave seeds in for extra spicy. Grate or mince ginger and garlic.
- Heat a large cast-iron skillet over medium-high to high heat. Add oil, 2 turns of the pan, and cook beef in single layer to brown and crisp, 2 to 3 minutes on each side. Season with salt and remove to platter. Add more oil, another turn of the pan, and add onions and peppers, toss 3 minutes. Add ginger, garlic and curry leaves and toss a minute more. Add beef back to pan, sprinkle in spice blend, toss to combine with peppers and douse with lemon juice, sherry or vinegar. Garnish beef with cilantro. Serve beef with rice or grilled naan, mango chutney and Mumbai Mule.
- Bring water (with or without aromatics) to a boil. Add rice and salt and cook in boiling water, 12 minutes. Rinse in strainer using HOT water, drain and remove aromatics if using.
- For the simple syrup: Heat the water and sugar in a small saucepan until sugar is melted. Add lavender and let cool. Store in refrigerator.
- For the mule: Run a fresh cut lime over the rim of a copper mug or rocks glass. Place rim of glass upside down into a saucer filled with chili powder to coat the rim. Fill glass with ice. Place vodka, lime juice, turmeric, ginger beer and 1/2 ounce lavender simple syrup into glass. Stir gently and garnish with a lavender sprig and lime wheel.
KHEEMA: INDIAN GROUND BEEF WITH PEAS
Provided by Aarti Sequeira
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
- Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
- Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
INDIAN RICE PILAF
A delicious rice dish. Guaranteed to appease the masses and make 'em say, MMMMMMMMM Give me more!!!
Provided by TIBM
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring water and chicken broth to a boil.
- Combine rice, curry powder, garlic powder, cinnamon, paprika, and cloves in a bowl; stir to mix. Add spiced rice and onion to the boiling broth. Cover and cook until rice is tender, 20 to 25 minutes.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 40.1 g, Cholesterol 2.3 mg, Fat 0.7 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 440.1 mg, Sugar 1.4 g
EAST INDIAN-STYLE SPICED BEEF WITH RICE
Make and share this East Indian-Style Spiced Beef With Rice recipe from Food.com.
Provided by Lisa1
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Brown meat in oil in a large pot. Remove with a slotted spoon.
- Cook onion and garlic in pot for about 4-5 minutes, stirring (don't let garlic burn).
- Add all spices. Stir.
- Stir in meat and 1/4 cup water.
- Stir in 1 tablespoons yogurt until well combined. Continue adding yogurt 1 tablespoons at a time.
- Stir in remaining 1-1/4 cup water.
- Cover. Simmer on low heat for 1 hour.
- Remove bay leaves and cinnamon stick.
- Serve over hot, cooked rice.
- Garnish with chopped peanuts if desired.
IRISH SPICED BEEF
A true Irish celebration dish! Served cold and thinly sliced, this is a great buffet favorite in many Irish households during the holiday season. While not difficult to prepare, it does require quite a bit of time and care.
Provided by Susie R.
Categories Roast Beef
Time P7DT6h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix all the flavorings and spices together.
- Place the beef in a large bowl and rub all over with the spice and flavoring mixture.
- Cover and refrigerate.
- Rub in the mixture once or twice a day for a week; turn the beef as you repeat the rubbing in process.
- The spices and flavorings will now be mixed with the juices drawn from the beef.
- Tie up the meat firmly and place in a large pot.
- Rub in a last teaspoon of ground cloves.
- Cover with cold water to which a bottle of Guinness has been added.
- Simmer gently for 6 hours.
- Allow to cool in the cooking liquid.
- When cool, remove from the cooking liquid, place on a serving dish and cover with a weighted plate.
- Refrigerate until serving time.
- Serve cold, thinly sliced.
Nutrition Facts : Calories 733.8, Fat 49, SaturatedFat 19.4, Cholesterol 224.5, Sodium 7268.9, Carbohydrate 3.1, Fiber 0.1, Sugar 2.3, Protein 65.3
INDIAN STYLE BASMATI RICE
This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!
Provided by DHANO923
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
- Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 38.9 g, Fat 5.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 393.7 mg, Sugar 0.6 g
SPICED RICE WITH BEEF
Enjoy this spiced rice with beef as part of a family feast. Seasoned with ginger, allspice, cloves and more, it has a lovely warming flavour without being too hot
Provided by hettyashiagbor
Categories Dinner
Time 2h50m
Number Of Ingredients 14
Steps:
- Blitz the ginger and garlic to a paste in a small food processor. Put the beef in a large bowl and add the ginger-garlic paste, the allspice, cloves, 2 tsp black pepper and 2 tsp salt. Mix to coat the beef, then cover and leave to marinate for 30 mins. Will keep chilled for up to a day.
- Heat the oil in a large ovenproof pan over a medium heat and cook the onion for 8 mins until soft and translucent. Tip the beef and any leftover marinade into the pan and sizzle for 10 mins until the beef starts to caramelise in places.
- Add the cardamom pods, cinnamon sticks, thyme, all- purpose seasoning and stock. Bring to a simmer, then cover and reduce the heat to low. Cook for 1 hr, then remove the lid and cook for another 30 mins. The beef should be tender but still holding together. Heat the oven to 180C/160C fan/gas 4. Leave to cool completely, then seal in an airtight container and freeze for up to two months.
- Tip the rice into the beef mixture with just enough water to cover it by about 1cm. Stir, then dot the butter over the top. Cover and bake in the oven for 30 mins. Fluff the rice up with a fork and serve with Ghanaian gravy (see 'Goes well with').
Nutrition Facts : Calories 533 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 4.2 milligram of sodium
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