AUTHENTIC BANGLADESHI BEEF CURRY
This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread.
Provided by Maisha Dewan
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h15m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
- Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
- Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 8.8 g, Cholesterol 68.6 mg, Fat 23.1 g, Fiber 2 g, Protein 19.5 g, SaturatedFat 7.3 g, Sodium 50.4 mg, Sugar 2.9 g
BEEF CURRY
Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 2h50m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.31 milligram of sodium
PERFECT BURMESE BEEF CURRY
This is a mild curry, from the Burmese coastal area. With only three spices this is an easy dish to prepare, and cook. It can be served with rice or noodles and as such makes a pleasant change.
Provided by Brian Holley
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a pot and fry the meat, onions, garlic, and ginger till the onions are golden brown.
- Add the turmeric and chilli powder, stir and add the stock.
- Bring to the boil, reduce heat and simmer till the meat is tender.
- Add the soy sauce, and salt to taste.
Nutrition Facts : Calories 455.4, Fat 24.1, SaturatedFat 6.3, Cholesterol 145.2, Sodium 578.9, Carbohydrate 9.3, Fiber 1.6, Sugar 3.3, Protein 51.5
BURMESE BEEF CURRY
This is based on a Charmane Soloman recipe. It's really important to be patient carrying out the initial frying. Altough the ingredients are simple, the initial frying provides the flavour. I serve this over rice, with fresh coriander to garnish.
Provided by JustJanS
Categories Curries
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place the onions, ginger and garlic in a food processor and process until smooth.
- Add the chili powder, and turmeric and paprika until combined.
- Heat the oil until smoking point is reached, then add the contents of the processor or blender.
- Be very careful as this mix will splutter as it hits the very hot oil.
- Stir into the oil, reduce the heat of your burner to low, cover, and cook for about 30 minutes.
- You will need to stir fairly regularly, and be patient.
- The mix will begin to evaporate, start to smell sweeter and eventually turn a redish brown, with the oil seperating to the edges.
- It may take more than 30 minutes, like I said, be patient!
- Mix the cumin, coriander and salt together and massage through the steak pieces.
- Add the steak and potatoes to the onion mix, fry for a couple of minutes, then add the water.
- Bring to the boil, stirring, then reduce the heat and cover.
- Cook for about 30 minutes or until the potatoes are tender.
- Remove the lid, increase the heat and cook for a further 15 minutes or until the sauce is thickened and reduced.
- Serve over plain rice.
Nutrition Facts : Calories 204.6, Fat 10.7, SaturatedFat 1.4, Sodium 897.1, Carbohydrate 25.8, Fiber 4, Sugar 4.1, Protein 3.2
BURMESE CHICKEN CURRY
A mildly spiced curry from Burma with a beautiful fish-infused sauce! Try it!!! Garam Masala can be found in most supermarkets in the spice section or from asian supermarkets. You can also make your own pretty easily. This meal is excellent served with rice and indian breads such as chapati, roti or naan.
Provided by Lee Jackson
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
- Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 5 g, Cholesterol 77 mg, Fat 11.5 g, Fiber 1.3 g, Protein 22.3 g, SaturatedFat 2.7 g, Sodium 495.4 mg, Sugar 2.1 g
BURMESE CURRY AND RICE
This sounds simple but is elegant and fun. If you like curry, you will like this. The recipe came from a missionary's daughter who grew up in Burma. When she grew up and came home to the United States she fashioned the ingredients to fit what was available to her. In Burma the people would eat mostly rice and if they had anything to go with the rice they were fortunate. She said that this is like a banquet meal for them. You will have most everything on hand for this meal. It is delicious. The flavors blend wonderfully well. Have some people in for dinner they will have fun preparing their plate.
Provided by Mimi in Maine
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Dice the onions and fry gently in butter for a couple of minutes.
- Add the curry power and simmer till onions are almost done.
- Add 1 pound hamburg and cook till done.
- Add the can of mixed veggies and the tomatoes and simmer for 1/2 hour over low heat (if you need to, add a little water).
- Salt to taste.
- NOTE: If more curry is needed, mix it with a little water before adding to mixture.
- Cook the rice.
- Make a small salad using the lettuce, tomato, and cucumber-- (the amounts are general--use what you need for the amount of people you have eating).
- Put everything in separate bowls and line them up on a buffet.
- When ready to eat, build on your plate as follows--cooked rice, curry mixture, salad, crushed potato chips, peanuts, shredded coconut, lay 1/2 banana sliced lengthwise on the plate on either side of the mound, and squeeze lemon juice over all.
- Enjoy!
Nutrition Facts : Calories 785.7, Fat 36.9, SaturatedFat 13.4, Cholesterol 91.4, Sodium 776.4, Carbohydrate 78.3, Fiber 11.2, Sugar 18, Protein 39.1
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- Trim away the sinew from the beef and cut the meat into ½-to-1-inch cubes. Transfer to a bowl and use your hands to mix with the paprika, turmeric, and salt. Let the beef marinate at room temperature while you prepare the other ingredients, or refrigerate overnight.
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- Add the onions, lower the heat to medium, and cook for 4 minutes, stirring often to keep the onions from sticking to the bottom of the pot. Stir in the garlic, chiles, and bay leaves. Decrease the heat to medium-low and cook, stirring often, until most of the water from the onions has been cooked out, about 10 minutes.
- Add the beef and fish sauce and stir to coat. Pour in the water. Increase the heat, bring to a boil, then lower to a gentle simmer (at this point I highly suggest taking a few minutes to skim the impurities and some of the excess oil from the surface–there was a lot of scum on mine). Cook, stirring occasionally, until the meat is beginning to become tender, about 1 ½ hours.
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