Beef curry recipes
Our top 3 of 17 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
Massaman Beef Curry
by angelinejoycetanhuecoViewed 1 times
- Preheat oven to 160 C.
- Pound chili, ginger, cumin, cardamom and 1 teaspoon salt in pestle & mortar. Blitz onion, garlic, lemon grass, coriander and tamarind to make a smooth paste and mix with dry spices.
- Heat a flameproof casserole dish over high heat, spray with oil and cook beef in two batches until brown and set aside.
- Spray dish again and add curry paste and cook for a few minutes, or until fragrant.
- Return beef to dish and add coconut milk, Norbu, fish sauce and ¾ cup water and bring to the boil. Cover and cook for two hours in the oven.
- Add potatoes and black beans cook for another 45 minutes, add green beans and cook another 15 minutes.
- Stir in lemon juice, scatter over peanuts and coriander to serve.
- 1 teaspoon ground chili
- 3 teaspoons ground ginger
- 2 teaspoons cumin seeds
- 5 cardamon pods,crushed
- 1 red onion, chopped
- 4 garlic cloves, chopped
- 1 lemongrass stalk, white part only, finely chopped
- 2 tablespoons chopped coriander roots, plus a few sprigs to serve
- 1 tablespoon tamarind paste
- 400g oyster blade or chuck steak, diced
- 270ml Light Coconut Milk
- 1 tablespoon Norbu sweetener
- 1 tablespoon fish sauce
- 250g dutch cream potatoes, cut in quarters
- 400g tin black beans (turtle), well rinsed
- 200g fresh green beans, trimmed and cut in thirds
- 1 tablespoon lemon juice
- 15g roasted peanuts, roughly chopped