Best Sweet Beef Curry Recipes

SWEET BEEF CURRY

Steps:

• Dice the steak into cubes (the thickness of your steak will govern the size of the cubes, but if possible don’t exceed ¾-inch cubes).
• Brown the meat in the pan with the oil.
• Add the stage two ingredients, and bring to the boil. Immediately reduce heat and simmer covered for 1½ hours or until the meat is tender (i.e. falls apart).
• Steam your rice closer to the end of the cooking time. (2 cups rice, 3 cups water, 1/2 teaspoon salt, microwave for 14 mins).
• Stir in the blended cornflour and water (stage 3 ingredients) and keep stirring over medium heat until the mixture bubbles (not quite boiling but close) and thickens.
• Serve curry on bed of rice.
• I always do this in the pressure cooker which produces a far superior result as far as I’m concerned, however if planning to do it on the stovetop you may need more than the 1.5 hours specified, and beware of the liquid levels so as to prevent sticking.

HOT AND SWEET PEPPER CURRY SAUCE WITH CHICKEN, LAMB OR BEEF

Steps:

• Marinate the meat sprinkled with salt, pepper and paprika in the lime juice for 1 hour.
• Heat the oil in a Dutch oven, then add the coriander, cumin, turmeric and cardamom and stir until very fragrant, 1 minute. Next add the garlic, sweet and hot peppers, ginger, onions and some salt and pepper. Soften for 5 minutes partially covered, and then add the passata, stock, chutney, bay leaf, cinnamon stick and diced tomatoes. Simmer over low heat, about 1 hour. Remove the bay and cinnamon.
• Add the marinated meat to the sauce and simmer to tender. Wilt the spinach into the sauce. Serve, or cool and store in the refrigerator or freezer for a make-ahead meal.
• Serve the curry with naan bread and/or over rice with a dollop of yogurt for mixing in. Garnish with cilantro and scallion slices.

BEEF, SUMMER SQUASH AND SWEET POTATO CURRY

Steps:

• Cook rice in water as directed on package. Meanwhile, in 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain.
• Add gingerroot, curry powder, cumin and salt to skillet; cook 1 minute, stirring occasionally. Stir in sweet potato, tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 10 minutes or until potato is almost tender. Stir in zucchini. Cover; cook 5 to 10 minutes longer or until potato and zucchini are just tender.
• Serve beef mixture over rice. Top each serving with about 1 tablespoon yogurt.

JAPANESE SWEET AND SPICY BEEF CURRY

Steps:

• Cut the onion into bite-sized pieces. Cut the carrot into 3/4 inch (2cm) half rounds. Finely chop the garlic and ginger.
• Heat the oil in a pan. Before it gets very hot, add the garlic and ginger, and saute until fragrant. Add the onion and carrot, and saute another minute or so.
• Add the water, cover the pan, and simmer 10 minutes, until carrot becomes soft. Remove the pan from heat and add the curry roux, stirring until it is completely dissolved. (I found it best to break sections of the roux in smaller pieces and place one of them in a seperate bowl to pour some hot broth on it from the heat to melt it evenly before stirring it back into the big pot.)
• Return the pan to the fire and add the beef, one slice at a time, as this makes it more tender. Stir well and cook until heated through.
• Serve with hot white rice and garnish with little Japanese red pickles and or Japanese pickled scallions; purchased at most asian markets--compliments the dish with its sweet/salty flavor with a crunch. (Optional).

BEEF & SWEET POTATO CURRY

Steps:

• In a bowl, mix beef, salt and turmeric. Heat oil in a pot on medium heat.
• Add onion, garlic and ginger and saute 3 minute
• Add the beef mix and spices and saute 5 minute
• Add the water, cover and simmer until beef tender.
• Add potatoes and simmer another 20 minute.
• Serve over top of rice or as a stew with Nana bread.
• Note: If your curry is a bit on the bitter side, add a pinch of sugar (or more to your liking) when adding the sweet potatoes.

BEEF AND SWEET POTATO CURRY

Steps:

• Heat half the oil in a large, heavy-based saucepan over a high heat. Season the beef with salt and pepper, then fry, in batches, until browned on all sides. Remove with a slotted spoon and set aside.
• Add the rest of the oil, turn down the heat to medium, add the onion and fry for 3-4 minutes until softened and lightly golden. Add the garlic, chillies and ginger and fry for 1 minute. Add the curry paste and fry for 2-3 minutes, stirring frequently.
• Return the beef to the pan with the coconut milk, stock and cinnamon stick, bring to the boil, then cover with a lid and simmer gently, stirring occasionally, for 30 minutes until the beef is tender.
• Add the cubes of sweet potato and cook for a further 15 minutes until the sweet potato is tender. Stir in the lime juice, remove the cinnamon stick, scatter with fresh coriander leaves. Divide among bowls and serve with steamed rice.