Best Beef Curry Oamc Recipes
THAI BEEF CURRY
Thai Beef Curry is a simple to make and absolutely delicious Thai curry recipe. The beef is simmered in a flavorful coconut curry broth until super tender. We add butternut squash which thickens the curry and adds the perfect sweetness. You'll love it!
Provided by Kristen Stevens
Categories Curry
Time 1h50m
Number Of Ingredients 14
Steps:
- Dry the beef with paper towels then season it with salt and pepper.
- Heat the oil in a large pot over medium-high heat. Working in batches, brown the beef on all sides. Remove the beef from the pot.
- Add the onion, ginger, and garlic and cook until they are soft, about 5 minutes. Add the beef stock, curry paste, and fish sauce and scrape off the dark bits (the fond) from the bottom of the pot.
- Add the beef to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer gently for 1 hour.
- Add the squash to the pot and continue to cook for 20 minutes, or until the squash is tender. Add the coconut milk and lime juice and season to taste with salt. Serve with Thai basil or cilantro on top.
Nutrition Facts : ServingSize 1 ½ cups, Calories 531 kcal, Sugar 8 g, Sodium 1513 mg, Fat 31 g, SaturatedFat 19 g, TransFat 1 g, Carbohydrate 25 g, Fiber 5 g, Protein 41 g, Cholesterol 94 mg, UnsaturatedFat 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
BEEF CURRY (OAMC)
Something my DH came up with. Lancanshire relish sauce is similar to worcestershire but sweeter (they use fruit in the cooking process). It took 2.6kg (5 3/4lbs) of gravy/shin beef to get 2kg (4 3/8 lbs) and 600grams (21ounces) of skirt to get 500grams (17.6 ounces)(Trimmed of fat and grissle). The cup measurements for the vegetables is peeled, cut/diced. Prep time is based on you doing this, buying predone will save time but you could do what I did and got the kids involved DS and DH and had them doing the peeling and dicing while I did the rest. Sometimes it took longer but the memories are irreplaceable.
Provided by ImPat
Categories Curries
Time 5h
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 150 degree C (300 degree F).
- Peel and dice vegetables.
- Mix curry powder, mustard powder and sugar together.
- Trim and dice meats into large bit size pieces.
- Coat meat with seasoned flour (best way I found is to put flour in a large bowl and in batches put the meat in to be coated, shake of excess and cook that batch continue to all meat used).
- In a heavy duty pot (suitable for oven) put in oil (enough to cover bottom of pot) and over medium/high heat cook meat in batches to seal, set to one side, keep warm covered with alfoil or use a casserole dish with lid.
- Wipe pot clean (to get rid of burnt flour).
- Heat 2 tablepoons oil over medium high heat, cook potatoes and sweet potatoe for 10 minutes. Turn heat down to low.
- Remove potatoes with slotted spoon onto a plate and put to one side.
- Add more oil if required and turn heat up to medium/high and add onion and saute till soft. Turn heat to low.
- Remove with slotted spoon and add to potatoes.
- Over medium heat add curry powder, mustard powder and sugar mixture and the garlic cook till fragrant (about 1/2 to 1 minute).
- Add vegetables to curry mixture and cook for 2 to 3 minutes of medium/high heat.
- Now add the meat and mix well with the vegetables.
- Add carrot, beef stock, tomatoes, lancanshire (or worcestershire),fresh herbs, cayenne pepper, chilli powder and ginger powder. Mix well together.
- If meat and vegetables are not covered in liquid, top up with water and stir.
- Put lid on pot and put into oven for 3 - 4 hours, till meat is tender, stirring occassionally.
- Just before serving add extra tablespoon of fresh herbs (chop just before using).
- Serve with rice.
Nutrition Facts : Calories 669.8, Fat 45.9, SaturatedFat 15.7, Cholesterol 136, Sodium 309.3, Carbohydrate 18.9, Fiber 2.7, Sugar 3.9, Protein 44
TOMATO & LAMB CURRY (OAMC)
This tasty curry freezes very well, is not too spicy for the kids and contains lots of veggies! To freeze: At the end of step 3, set the lamb mixture aside for 10 minutes to cool. Stir in the beans and peas. Cover with plastic wrap and place in the fridge for 30 minutes. Transfer to an airtight container. Label, date and freeze for up to three months. To thaw & cook: Place in the fridge overnight or until thawed. Place the curry in a large saucepan over low heat. Cover and slowly bring to the boil. Increase heat to medium-low and simmer, partially covered, for 10-15 minutes or until the beans are tender and curry is heated through. Continue from step 5.
Provided by English_Rose
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 3 teaspoons of oil in a large heavy-based saucepan over medium-high heat.
- Add half the lamb and cook, turning, for 1-2 minutes or until browned.
- Transfer to a heatproof bowl. Repeat with the remaining lamb.
- Heat the remaining oil in the pan over medium heat. Add the onion and cook, stirring, for 5-6 minutes or until soft.
- Add the curry paste and cook, stirring for 2 minutes or until aromatic.
- Add the tomato paste, stock and squash. Cover and bring to a simmer. Add the lamb and cook, partially covered, for 15 minutes or until the squash is almost tender.
- Add the beans and peas and cook, partially covered, for 5 minutes or until vegetables are just tender.
- Meanwhile, cook the rice, following packet directions. Drain.
- Divide the rice among serving bowls. Top with curry and cilantro and serve.
Nutrition Facts : Calories 879.2, Fat 35.3, SaturatedFat 12.3, Cholesterol 98, Sodium 1483.4, Carbohydrate 104.9, Fiber 11.2, Sugar 12.8, Protein 39.6
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