Best Bruces Ground Beef Curry Recipes

GROUND BEEF CURRY

Steps:

• Finely chop the shallot onions, vine tomatoes and coriander. Cut the potato into small cubes.
• In a large pan or skillet, drizzle 3 tablespoon of oil and sauté the potato cubes with medium heat until golden brown. Remove from oil and set aside.
• In the remaining oil, add the chopped onions and sauté them until translucent, then add the garlic paste and ginger paste in. Stir for few seconds and follow with chopped tomatoes.
• When the tomatoes become soft, add the tomato puree, salt, turmeric, garam masala, chilli powder, cumin powder. Stir well for 5 seconds, follow with the ground beef and cook until the beef changed into brown and no longer pink.
• Place the sautéed potato cubes back in. Pour the warm water in, stir well, close the lid and simmer for another 8-10 minutes with low heat until the beef potatoes are cooked. You can add extra warm water if the sauce is too thick.
• Turn off heat, stir in the chopped coriander, fresh ground black pepper and transfer to serving plate.
• Serve over a bowl of cooked basmati rice and garnish with extra chopped coriander and fresh chilli slices. Or you can serve with any of your favourite naan, chapati, or flatbread.

GROUND BEEF CURRY

Steps:

• In a medium-large skillet, add oil, onions, garlic, ginger, curry, paprika and chili pepper sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
• Followed by tomatoes, continue cooking for about 3 minutes
• Add potatoes and minced meat, cayenne pepper, white pepper, mix until ingredients have been thoroughly combined
• Pour in water then , bring to a boil then simmer for about 15 minutes or more until potatoes are tender.
• Finally throw in peas, cook for another minute or two, add parsley, and adjust the seasoning, to taste. Remove from the heat and let it cool. You may prepare this a day in advance.

PAKISTANI GROUND BEEF CURRY

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.
• Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.

SOUTH ASIAN-STYLE GROUND BEEF (KEEMA)

Steps:

• Melt butter in a large wok or skillet over high heat; saute onions and garlic until onions are almost transparent, about 5 minutes.
• Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.
• Stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. Add curry mixture to ground beef mixture and stir well.
• Mix potatoes and tomatoes into ground beef mixture, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.

GROUND BEEF CURRY

Steps:

• Heat cooking oil in large frying pan on medium. Add ground beef, green pepper and onion. Scramble fry for about 10 minutes until beef is no longer pink. Drain.
• Add garlic. Heat and stir for 1 to 2 minutes until fragrant.
• Add flour and curry powder. Heat and stir for 1 minute.
• Slowly add broth, stirring constantly. Add tomato juice and chickpeas. Stir until boiling. Boil gently, uncovered, for about 15 minutes, stirring occasionally, until thickened.
• Add next 4 ingredients. Stir. Cook for about 5 minutes, stirring occasionally, until peas are heated through. Remove from heat.
• Add yogurt. Stir well. Remove to large serving bowl.
• Garnish with fresh parsley.