Recipe for Beef Madras Curry Please?!
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Answers:
Indian Beef Madras Curry --
Ingredients
1 kg stewing beef
2 onions, chopped
1 tablespoon ginger
1 tablespoon garlic
16 ounces crushed tomatoes
2 tablespoons tomato puree
1 cup beef stock
1/2 cup red lentil
1 teaspoon ground turmeric
2 red chili peppers, chopped
1 teaspoon garam masala
1 teaspoon cumin seed
1 teaspoon mustard seeds
1 tablespoon oil or ghee
1/2 cup chopped fresh cilantro
Directions
1) Fry the aromatics, spices, garlic, ginger and onions together!.
2) Add beef and cook briefly on all sides!.
3) Add rest ingredients except cilantro/coriander!.
4) Bring to the boil in pressure cooker for 2 minutes on high and then on low for 20 minutes!.
5) If using oven place in dutch oven for 2 1/2 hours or until beef is tender!.
6) Add chopped coriander and stir through!.
7) If too wet add more tomato paste - if too dry add more beef stock!.Www@FoodAQ@Com
Ingredients
1 kg stewing beef
2 onions, chopped
1 tablespoon ginger
1 tablespoon garlic
16 ounces crushed tomatoes
2 tablespoons tomato puree
1 cup beef stock
1/2 cup red lentil
1 teaspoon ground turmeric
2 red chili peppers, chopped
1 teaspoon garam masala
1 teaspoon cumin seed
1 teaspoon mustard seeds
1 tablespoon oil or ghee
1/2 cup chopped fresh cilantro
Directions
1) Fry the aromatics, spices, garlic, ginger and onions together!.
2) Add beef and cook briefly on all sides!.
3) Add rest ingredients except cilantro/coriander!.
4) Bring to the boil in pressure cooker for 2 minutes on high and then on low for 20 minutes!.
5) If using oven place in dutch oven for 2 1/2 hours or until beef is tender!.
6) Add chopped coriander and stir through!.
7) If too wet add more tomato paste - if too dry add more beef stock!.Www@FoodAQ@Com
Beef Madras Curry
Ingredients:
1 pound beef, cubed in 1" cubes
lemon juice
2 teaspoons salt
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 dried chiles, finely chopped
2 tablespoons ground coriander seeds
1 teaspoon ground cumin
1 tablespoon turmeric
1 teaspoon powdered ginger
2 teaspoons black pepper
4 ounces tomato paste
1 1/4 cup beef stock
1/4 cup ghee
2 tablespoons garam masala
Directions:
Sprinkle the lemon juice and salt over the meat!. Mix the onion, garlic and chili together well!. Heat the ghee in a heavy saucepan over medium heat and fry the onion mixture for two minutes!. Add the coriander, cumin, turmeric, ginger and pepper, stir well and cook another two or three minutes!. Add the beef and lemon juice; stir well to coat the meat with the spices!. Cook five to ten minutes!. Stir in the tomato paste and beef stock, bring to a boil then cover and simmer gently thirty to forty minutes until the meat begins to get tender!. Sprinkle in the garam masala and cook for a further ten minutes!. The gravy should by this stage be very thick; if it is not remove the lid from the pan and increase the heat to boil off excess moisture until the gravy thickens!.
This tastes amazing!! Enjoy!!Www@FoodAQ@Com
Ingredients:
1 pound beef, cubed in 1" cubes
lemon juice
2 teaspoons salt
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 dried chiles, finely chopped
2 tablespoons ground coriander seeds
1 teaspoon ground cumin
1 tablespoon turmeric
1 teaspoon powdered ginger
2 teaspoons black pepper
4 ounces tomato paste
1 1/4 cup beef stock
1/4 cup ghee
2 tablespoons garam masala
Directions:
Sprinkle the lemon juice and salt over the meat!. Mix the onion, garlic and chili together well!. Heat the ghee in a heavy saucepan over medium heat and fry the onion mixture for two minutes!. Add the coriander, cumin, turmeric, ginger and pepper, stir well and cook another two or three minutes!. Add the beef and lemon juice; stir well to coat the meat with the spices!. Cook five to ten minutes!. Stir in the tomato paste and beef stock, bring to a boil then cover and simmer gently thirty to forty minutes until the meat begins to get tender!. Sprinkle in the garam masala and cook for a further ten minutes!. The gravy should by this stage be very thick; if it is not remove the lid from the pan and increase the heat to boil off excess moisture until the gravy thickens!.
This tastes amazing!! Enjoy!!Www@FoodAQ@Com
Here is a yummy one !.!.!.!.!.!.!. = )
Madras Beef Curry
1 kg beef, cut into cubes
3 tbsp cooking oil
1 tsp black mustard seeds
8-10 curry leaves
1 medium sized onion, finely chopped
2 cloves garlic, crushed to a paste
1 inch ginger, crushed to a paste
2 tsp cumin powder
1/2 tsp turmeric powder
1 tsp kashmiri red chilli powder
salt, to taste
3 tbsp vineger
2 tbsp tomato puree
1 cup water
Chopped corainder leaves, for garnishing
Marinate the beef cubes with corainder powder, cumin powder, chilli powder, turmeric powder, salt & vinegar!. Mix well & set aside for approx!. 2 hours!.
Heat oil in a kadhai!. Add mustard seeds & allow them to splutter!. Next, add the curry leaves & let them sizzle!. Add onions & the ginger garlic paste!. Stir fry till onions turn golden brown!. Add the meat along with the marinade & stir fry until the meat is well browned!. Add tomato puree & water!. Bring to a boil!. Cover & simmer on low heat until beef is tender & cooked!.Www@FoodAQ@Com
Madras Beef Curry
1 kg beef, cut into cubes
3 tbsp cooking oil
1 tsp black mustard seeds
8-10 curry leaves
1 medium sized onion, finely chopped
2 cloves garlic, crushed to a paste
1 inch ginger, crushed to a paste
2 tsp cumin powder
1/2 tsp turmeric powder
1 tsp kashmiri red chilli powder
salt, to taste
3 tbsp vineger
2 tbsp tomato puree
1 cup water
Chopped corainder leaves, for garnishing
Marinate the beef cubes with corainder powder, cumin powder, chilli powder, turmeric powder, salt & vinegar!. Mix well & set aside for approx!. 2 hours!.
Heat oil in a kadhai!. Add mustard seeds & allow them to splutter!. Next, add the curry leaves & let them sizzle!. Add onions & the ginger garlic paste!. Stir fry till onions turn golden brown!. Add the meat along with the marinade & stir fry until the meat is well browned!. Add tomato puree & water!. Bring to a boil!. Cover & simmer on low heat until beef is tender & cooked!.Www@FoodAQ@Com
Madras Meat Curry
1 1/2 lb Beef round steak
2 Garlic cloves, crushed
2 tb Vegetable oil
2 ts Ground coriander
1 lg Onion, finely sliced
2 ts Ground turmeric
4 Whole cloves
1/4 c Water
4 Green cardamom pods, bruised
1/4 c Tamarind nectar, see note
3 Green chiles, seeded, finely
Salt to taste
2 Dry red chiles, seeded,
Lettuce leaves to garnish
1 Inch piece fresh gingerroot,
Instructions for Madras Meat Curry
Cut beef into 1-ich cubes!. Heat oil in a large heavy saucepan, add beef and cook until browned all over!. Remove with a slotted spoon and set aside!. Add onion, cloves and cardamom to pan; cook, stirring, about 8 minutes, until onion is soft and golden brown!. Stir in chiles, gingerroot, garlice, corinder and turmeric; cook 2 minutes!. Return beef to pan, add water and cover!. Simmer 1 hour!. Stir in tamarind nectar and salt; simmer another 20 to 30 minutes, until beef is tender!. Serve, garnished with lettuce leaves!. Serves 4!. Note: Tamarind nectar: Soak a walnut-sized piece of tamarind paste in one cup boiling water about 20 minutes, then squeeze in cheesecloth to extract liquid; discard pulp!. Store in refrigerator up to 1 week!. Tamarind nectar is also available commercially!.Www@FoodAQ@Com
1 1/2 lb Beef round steak
2 Garlic cloves, crushed
2 tb Vegetable oil
2 ts Ground coriander
1 lg Onion, finely sliced
2 ts Ground turmeric
4 Whole cloves
1/4 c Water
4 Green cardamom pods, bruised
1/4 c Tamarind nectar, see note
3 Green chiles, seeded, finely
Salt to taste
2 Dry red chiles, seeded,
Lettuce leaves to garnish
1 Inch piece fresh gingerroot,
Instructions for Madras Meat Curry
Cut beef into 1-ich cubes!. Heat oil in a large heavy saucepan, add beef and cook until browned all over!. Remove with a slotted spoon and set aside!. Add onion, cloves and cardamom to pan; cook, stirring, about 8 minutes, until onion is soft and golden brown!. Stir in chiles, gingerroot, garlice, corinder and turmeric; cook 2 minutes!. Return beef to pan, add water and cover!. Simmer 1 hour!. Stir in tamarind nectar and salt; simmer another 20 to 30 minutes, until beef is tender!. Serve, garnished with lettuce leaves!. Serves 4!. Note: Tamarind nectar: Soak a walnut-sized piece of tamarind paste in one cup boiling water about 20 minutes, then squeeze in cheesecloth to extract liquid; discard pulp!. Store in refrigerator up to 1 week!. Tamarind nectar is also available commercially!.Www@FoodAQ@Com
2 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1 teaspoon chilli powder (optional)
2 garlic cloves, crushed
2 teaspoons grated ginger
2 1/2 tablespoons lemon juice
2 tablespoons olive oil
1kg chuck steak, cut into 2!.5cm cubes
2 tablespoons tomato paste
1 cup beef stock
steamed basmati rice, raita and mint leaves, to serve
Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste!. Set aside!.
Heat 1 tablespoon of oil in a large saucepan over high heat!. Add half the beef!. Cook, stirring, for 2 to 3 minutes, or until browned!. Transfer to a bowl!. Repeat with remaining oil and beef!.
Reduce heat to medium!. Add spice paste!. Cook for 1 minute!. Return beef to saucepan!. Cook, stirring, for 1 minute, or until meat is coated with paste!. Add tomato paste and stock!. Bring to the boil!. Reduce heat to low!. Cover!. Cook for 1 hour 15 minutes, or until beef is tender!.
Remove lid!. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly!. Serve with rice and raita!. Top with mint leaves!.Www@FoodAQ@Com
1 tablespoon ground cumin
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1 teaspoon chilli powder (optional)
2 garlic cloves, crushed
2 teaspoons grated ginger
2 1/2 tablespoons lemon juice
2 tablespoons olive oil
1kg chuck steak, cut into 2!.5cm cubes
2 tablespoons tomato paste
1 cup beef stock
steamed basmati rice, raita and mint leaves, to serve
Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste!. Set aside!.
Heat 1 tablespoon of oil in a large saucepan over high heat!. Add half the beef!. Cook, stirring, for 2 to 3 minutes, or until browned!. Transfer to a bowl!. Repeat with remaining oil and beef!.
Reduce heat to medium!. Add spice paste!. Cook for 1 minute!. Return beef to saucepan!. Cook, stirring, for 1 minute, or until meat is coated with paste!. Add tomato paste and stock!. Bring to the boil!. Reduce heat to low!. Cover!. Cook for 1 hour 15 minutes, or until beef is tender!.
Remove lid!. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly!. Serve with rice and raita!. Top with mint leaves!.Www@FoodAQ@Com