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Beef curry recipes

Our top 3 of 17 Beef curry recipes

Beef Curry Recipe at MyDish

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Beef Curry

by dabaichoo

by dabaichooViewed 979 times


    Description

    Sour/tangy average spice curry.

    Method

    1. 1. Heat 1 tbsp oil in a frying pan and fry the beef pieces for 4-5 mins, or until browned all over.

    2. 2. Add this to a saucepan.

    3. 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. 4. Then add this to the saucepan also.

    5. 5. Now the chopped tomatoes to the slow cooker, then fill one of the empty cans with water and add the saucepan.

    6. 6. Stir everything together, pressing down so that everything is covered in liquid and cook for 8-10 hours on low.

    7. 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. 8.Cook for a further 30 minutes, then stir in the coriander.

    9. 9. Serve

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    Ingredients

    • 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 Recipe at MyDish

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    based on 6 reviews

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    Traditional Beef/mutton Curry

    by diva

    by divaViewed 4195 times


      Method

      1. 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. 2.Add the ginger and garlic pastes and fry until its fragrant.

      3. 3.Now add all other spices and 2 cups of water and mix everything well.

      4. 4.Simmer it until the oil floats on top and the gravy thickens.

      5. 5.Now add the mutton/beef pieces and cover them with the spices.

      6. 6.Cook until the meat is tender and the gravy is thick. You can always add water if it's needed.

      7. 7.Serve with plain white rice and tomato salsa...!

      Tips

      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.

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      Ingredients

      • 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 Recipe at MyDish

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      Winter Warming Massaman Beef Curry

      by Thai Taste

      by Thai TasteViewed 635 times


        Description

        This delicious curry is the perfect winter warmer – the potatoes within the curry makes it a meal in itself.

        Method

        1. 1) Heat the oil in a large pan and add the shallots, cook until soft but not coloured.
        2. 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. 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. 4) Return the beef and shallots, stirring to coat the meat with the paste.
        5. 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. 6) Add the potatoes and peanuts and cook for a further 30 minutes or until the meat and potatoes are tender.
        7. 7) Serve sprinkled with the remaining peanuts, a wedge of lime and a generous sprinkling of baby herbs.

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        Ingredients

        • 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 Recipe at MyDish

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        Massaman Beef Curry

        by angelinejoycetanhueco

        by angelinejoycetanhuecoViewed 1 times


          Description

          Recipe by Weigh It Up

          Method

          1. Preheat oven to 160 C.

          2. 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.

          3. Heat a flameproof casserole dish over high heat, spray with oil and cook beef in two batches until brown and set aside.
          4. Spray dish again and add curry paste and cook for a few minutes, or until fragrant.

          5. 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.

          6. Add potatoes and black beans cook for another 45 minutes, add green beans and cook another 15 minutes.

          7. Stir in lemon juice, scatter over peanuts and coriander to serve.

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          Ingredients

          • 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