Ground Beef Curry Pasty Food

KEEMA CURRY RECIPE (GROUND BEEF CURRY)

Steps:

• Heat the oven to 425°F. Toss the potatoes with olive oil and spread onto a parchment lined baking sheet. Transfer the baking sheet to the oven and roast 25-30 minutes, flipping once halfway through, until tender and golden brown.
• Heat a dutch oven over medium high heat. Add the ground beef and onion and cook, stirring frequently to break up the beef into smaller pieces. Cook until the ground beef is no longer pink and the onion is translucent, 6-7 minutes.
• Add the ginger and garlic. Sautee, stirring constantly, for 1-2 minutes, until very fragrant.
• Add the salt, pepper, curry powder, garam masala, turmeric, and tomato paste. Stir until the the tomato paste is worked into the beef, and the spices are fragrant, about 2 minutes.
• Add the tomatoes and coconut milk and give everything a good stir. Bring the liquid to a boil, then reduce the heat to medium low. Simmer, stirring occasionally, until the curry thickens and the color turns a deep golden orange, about 10 minutes.
• Stir in the frozen baby peas and roasted potatoes. Simmer until the peas are warmed through, 2-3 minutes. Remove from heat and stir in the cilantro.
• Ladle into serving bowls over your base of choice (rice, naan or other, see post notes), sprinkle with lime juice and more fresh cilantro, and serve immediately.

PAKISTANI GROUND BEEF CURRY

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.

GROUND BEEF CURRY

Steps:

• Finely chop the shallot onions, vine tomatoes and coriander. Cut the potato into small cubes.
• In a large pan or skillet, drizzle 3 tablespoon of oil and sauté the potato cubes with medium heat until golden brown. Remove from oil and set aside.
• In the remaining oil, add the chopped onions and sauté them until translucent, then add the garlic paste and ginger paste in. Stir for few seconds and follow with chopped tomatoes.
• When the tomatoes become soft, add the tomato puree, salt, turmeric, garam masala, chilli powder, cumin powder. Stir well for 5 seconds, follow with the ground beef and cook until the beef changed into brown and no longer pink.
• Place the sautéed potato cubes back in. Pour the warm water in, stir well, close the lid and simmer for another 8-10 minutes with low heat until the beef potatoes are cooked. You can add extra warm water if the sauce is too thick.
• Turn off heat, stir in the chopped coriander, fresh ground black pepper and transfer to serving plate.
• Serve over a bowl of cooked basmati rice and garnish with extra chopped coriander and fresh chilli slices. Or you can serve with any of your favourite naan, chapati, or flatbread.

GROUND BEEF CURRY PASTY

Steps:

• Sift together flours.
• Cut in butter and oil.
• Knead until smooth and glossy.
• Cut into 96 balls.
• Roll out and flatten then fill with meat mixture.
• Bake at 400 for 10 inches Let cool.

GROUND BEEF CURRY

Steps:

• in nonstick skillet saute beef over med-high heat, breaking up with a spoon until no longer pink, about 5 minutes.
• drain off fat.
• transfer to a bowl. add oil to pan, fry onion, and jalapeno (if using) until golden, for about 4 minutes. add curry paste, cook stirring until fragrant, about 1 minute.
• stir in beef, tomatoes, potatoes and salt, cover and simmer until potatoes are tender, about 15 minutes.
• add peas, half of the coriander and the mint, heat through.
• sprinkle with remaining coriander and serve.

GREAT GRANDMA JOHNS' PASTIES

Steps:

• In a medium bowl, stir together the flour and 1/4 teaspoon of salt. Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times then divide pastry into two pieces. Pastry may be refrigerated for later use at this time.
• Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out each half of the pastry into a 10-inch circle.
• Place half of the potato slices in a line down the center of each circle, leaving at least 1 inch at each end uncovered. Arrange onion slices over the potatoes, and season with salt, pepper and some of the dried parsley. Place half of the beef cubes over each onion layer, then season again with salt, pepper and dried parsley. Fold the edges over the pastry over the filling, and tuck in the ends.
• Transfer the two pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
• Bake for 45 minutes in the preheated oven. Remove from the oven, and reduce heat to 350 degrees F (175 degrees C). Spoon 1 teaspoon of water into each slit on the tops of the pasties. Return to the oven, and bake for an additional 15 minutes, or until golden brown. Serve whole, or cut into halves.

EASY CORNISH PASTIES

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add flour, seasoned salt and parsley; stir until well coated. Dissolve bouillon in water; stir into meat mixture. Add potatoes, carrots and onion. Cover and cook over medium heat until vegetables are crisp-tender. Cool. , Meanwhile, prepare pie crusts according to package directions. On a floured surface, roll each pie crust into a 12-in. square. Cut each square into four 6-in. squares. Place about 1/3 cup meat mixture in center of each square. , Moisten edges of pastry with water and fold over meat mixture to form a triangle. Press the edges with a fork to seal. Make a 1-in. slit in the top of each triangle. Place on 2 ungreased baking sheets. Bake at 400° until golden brown, 20-25 minutes.

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.

SOUTH ASIAN-STYLE GROUND BEEF (KEEMA)

Steps:

• Melt butter in a large wok or skillet over high heat; saute onions and garlic until onions are almost transparent, about 5 minutes.
• Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.
• Stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. Add curry mixture to ground beef mixture and stir well.
• Mix potatoes and tomatoes into ground beef mixture, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.

QUICK CURRY PASTA WITH GROUND BEEF AND PINEAPPLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat oil in a large skillet. Add ground beef and cook, stirring, until browned, about 5 minutes. Add drained pineapple chunks and leek and cook over medium-high heat for about 5 minutes. Pour in about 1/2 of the pineapple juice. Season with curry powder, bouillon, salt, and pepper.
• Stir in ketchup and tomato paste until well combined. Cover and simmer over low heat, 5 to 8 minutes. If sauce seems dry, add more pineapple juice.
• Pour in cream and mix to combine. Cook for 2 more minutes.
• Drain pasta and add to the skillet with the sauce. Mix well and serve.