Beef curry recipes
Our top 3 of 16 Beef curry recipes
- Beef Curry
- Traditional Beef/mutton Curry
- Winter Warming Massaman Beef Curry
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by dabaichooViewed 979 times
- 1. Heat 1 tbsp oil in a frying pan and fry the beef pieces for 4-5 mins, or until browned all over.
- 2. Add this to a saucepan.
- 3. Heat the other tbsp oil in a frying pan and fry the onions for 5 mins, then add the garlic, 1 chilli and ginger and fry for another 2-3 mins. Add the spices and fry for another minute.
- 4. Then add this to the saucepan also.
- 5. Now the chopped tomatoes to the slow cooker, then fill one of the empty cans with water and add the saucepan.
- 6. Stir everything together, pressing down so that everything is covered in liquid and cook for 8-10 hours on low.
- 7.About 30 minutes before serving, stir in the garam masala and yoghurt and season with salt and 1 chilli. Note: If the beef is not tender yet then recheck every 15 mins.
- 8.Cook for a further 30 minutes, then stir in the coriander.
- 9. Serve
- 2 tbsp sunflower oil
- 300g diced beef
- 2 Onions finely chopped
- 2 garlic cloves finely chopped
- 2 chilies finely chopped
- 1cm Root ginger
- 2 tsp Jeera ( ground cumin)
- 2 tsp Dhaniya (ground coriander)
- 2 tsp Haldi (ground turmeric)
- 400g Tin of Chopped Tomatoes
- 2 tsp Garam Masala Spice Powder
- 100g Natural Yoghurt
- small handful Fresh chopped coriander
Traditional Beef/mutton Curry
by divaViewed 4195 times
- 1. Heat the oil in a heavy bottomed pan and add the bay leaves,cloves,cardamoms,cinnamon sticks,chopped onions and fry them until the onions are translucent.
- 2.Add the ginger and garlic pastes and fry until its fragrant.
- 3.Now add all other spices and 2 cups of water and mix everything well.
- 4.Simmer it until the oil floats on top and the gravy thickens.
- 5.Now add the mutton/beef pieces and cover them with the spices.
- 6.Cook until the meat is tender and the gravy is thick. You can always add water if it's needed.
- 7.Serve with plain white rice and tomato salsa...!
Make sure you don't burn it!! Burning it will spoil the taste.Always choose a non-stick pan for cooking curries.Make sure the gravy is thick and the meat is tender.
- 1 kilo Mutton/Beef
- 4-5 large Onions finely chopped
- 4 tsp Ginger paste
- 5 tsp Garlic paste
- 3 tsp Turmeric powder
- 3 tsp Chilli powder
- 3 tsp Coriander powder
- 4-5 Cardamom pods
- 4-5 Cloves
- 4-5 Cinamon sticks
- 3-4 Bay Leaves
- ½ cup Vegetable oil
- Salt to taste
Winter Warming Massaman Beef Curry
by Thai TasteViewed 635 times
- 1) Heat the oil in a large pan and add the shallots, cook until soft but not coloured.
- 2) Remove from the pan, add a little more oil and cook the beef until lightly coloured (you may need to cook the beef in a few batches). Remove the cooked beef from the pan.
- 3) Add 1 tbsp of the coconut milk to the pan and add the curry paste. Stir and cook for 3 minutes until all the aromas are released.
- 4) Return the beef and shallots, stirring to coat the meat with the paste.
- 5) Add the remaining coconut milk, cardamom, cinnamon, tamarind paste, water and palm sugar to the pan. Bring to a gentle simmer then cover and cook for 1½ hours.
- 6) Add the potatoes and peanuts and cook for a further 30 minutes or until the meat and potatoes are tender.
- 7) Serve sprinkled with the remaining peanuts, a wedge of lime and a generous sprinkling of baby herbs.
- 400g sirloinn steak, cut into strips
- 60 g Thai Taste Massaman Curry Paste
- 1tbsp Thai Taste Rice Bran Oli or Sunflower Oli
- 400 ml Thai Taste Coconut Milk
- 1 tsp Thai Taste Fish Sauce
- 1 tsp Thai Taste Palm Sugar
- 1 or 2 Large Potatoes, cut into chunks and parboiled
- 1 tin Bamboo Shoots
- 1 to 2 tsp Thai Taste Thai Basil
Hurrells Beef Curry
by Corporal CleggViewed 1 times
- This curry is slow cooking but worth the wait. The sauce will appear watery right up until the last 10 minutes of cooking, it is when it starts to thicken that the real flavours develop. Preparation and patience are the key to getting this just right. Having all the ingredients ready before you start means you won't have to panic later.
- 1) Heat a large pot over medium heat. Brown the meat in batches with half of the Oil. The meat may stick but this is what is required to make a rich sauce. Set the meat aside on a warm plate once browned.
- 2) Add the remaining Oil and onions. Lower the heat and fry the Onions until golden brown. Be very careful not to burn the Onions.
- 3) Make a paste by mixing the Garlic and Ginger together and add to the onions. Continue to cook for another few minutes whilst stirring frequently.
- 4) Add the dry spices and allow to fry with the Onions/Garlic for a few seconds. This releases the fragrance of the spices.
- 5) With a wooden spoon, mix in the tomato purée. Fry gently for about 5 minutes, stirring frequently. You will have a thick paste by this point and your kitchen will smell wonderful.
- 6) Mix in the Yoghurt and cook for another 2 or 3 minutes.
- 7) Now add the hot water, salt and stock cube. Return meat to pot, stir and put the lid on the pan. Turn heat down to it's lowest setting and leave to cook for one hour. No peeking or stirring just leave it.
- 8) After the hour, stir once and replace lid. Set timer for half an hour and leave alone.
- 9) After the half hour, add the chopped pepper and Coriander leaf. Stir well and replace lid for another fifteen minutes.
- 10) Stir again after the fifteen minutes. At this point the sauce will either have started to thicken or will be very close to the point of thickening. Just keep checking and stirring every five minutes or so after this point. Make sure to scrape the bottom of the pan so the sauce does not stick and burn.
- 11) Once the sauce has thickened up enough. Remove the lid and add the coconut milk. Continue to cook uncovered for another 4 or 5 minutes.
As always, use the best ingredients you can afford. Don't be tempted to use low fat yoghurt or coconut milk. I've tried it and it doesn't work. Low fat yoghurt will just split and ruin all your hard work. Low fat Coconut milk is just tasteless and will add nothing to the end product.
- 2 tbsps sunflower oil
- 1lb Lean stewing steak cut into 2 inch cubes
- 1 Onion thinly sliced
- 2 cloves of garlic crushed
- 1 inch fresh ginger finely grated
- 1 ½ Tbsp's tomato puree
- 2 Tbsp's Greek Yoghurt
- 1 Beef Stock Cube (knorr or oxo)
- 2 tsps Salt
- 1 tsp Turmeric powder
- 1 tsp cayenne pepper
- 1 tsp Garam masala powder
- 1 tsp Black pepper
- 1 tsp Paprika
- 1 tbsp Ground cumin
- 1½ Pints Hot Water
- 1 Tbsp dried coriander leaf
- 1 green pepper deseeded and chopped
- 1/3 Tin of Coconut milk