BEEF CURRY RECIPES | BBC GOOD FOOD
Stir up a fragrant beef curry to excite your tastebuds. We have dishes from around the world, including keema, beef rendang and spicy red Thai meatballs.
Provided by Good Food team
Number Of Ingredients 1
BEEF CASHEW VINDALOO RECIPE - BBC FOOD
If you like spicy food then this is a vindaloo that lives up to the hype! It has lots of chilli, but it’s balanced gently with aromatics, spices and a drizzle of cashew cream.
Provided by Nadiya Hussain
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4–6
Number Of Ingredients 28
Steps:
- Make the curry first. Pour the oil into a large pan and as soon as the oil is hot, add the cashews and gently brown. Add the fennel, cinnamon, bay leaves, cardamom and chillies and warm through to release the flavours.
- Add the onion and cook till very golden brown and dark. As soon as it is, add the garlic, ginger and salt and cook through. Add the tomatoes and cook until soft.
- Now add the turmeric, chilli, cumin and curry powder and mix, cooking them till the oil rises to the surface. This indicates the spices have cooked through.
- Add the beef, stir and cover with the water. Leave to very gently simmer for 3 hours.
- To make the rice, wash the rice until the water runs clear. Put in a large pan with 800ml/1⅓ pint cold water, salt and cardamom pods. Stir, making sure the rice does not stick on the base. As soon as it comes to the boil, keep mixing until the water has really reduced. Lower the heat, cover and leave to steam with the lid on for 7 minutes.
- For the parathas, take the block out of the packet and cut into 9 equal squares. Roll into balls, then roll out on a floured surface to about 15cm/6in diameter. In a dry non-stick frying pan, fry each paratha on both sides until golden brown.
- Make the cashew cream by putting the cashews in a blender with a little hot water and salt and blending to a cream.
- Once everything is ready, serve the rice and parathas with the vindaloo and drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top.
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- Pick the coriander leaves and finely slice the stalks, then keep aside for later. Peel and finely slice the garlic, then peel and matchstick the ginger.
- Trim and finely slice the spring onions, deseed and finely slice the chilli and cut the lime into wedges. Trim, peel and thinly slice the carrots at an angle.
- Cut the broccoli into small florets, then finely shred the stalk, discarding any gnarly bits. Cut the chicken into 1cm strips.
- Cook the noodles according to packet instructions, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side. Lightly toast the cashew nuts in a non-stick frying pan until golden, then tip onto a plate to cool.
- Heat 1 tablespoon of vegetable oil in a large frying pan or wok. Season the chicken with a pinch of pepper, then add to the pan and stir-fry for 2 to 3 minutes, or until golden. Add the coriander stalks, garlic and ginger and cook for a further minute.
- Add the spring onions, carrots and broccoli and stir-fry for a further 2 minutes, then add the cooked noodles. Keep stir-frying until the noodles are warm and the chicken is cooked through. Stir through the soy and fish sauces, then remove from the heat.
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NADIYA HUSSAIN BEEF CASHEW VINDALOO RECIPE | BBC FAST ...
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Total Time 3 hours 10 minutes
Make the curry first. Pour the oil into a large pan and as soon as the oil is hot, add the cashews and gently brown. Add the fennel, cinnamon, bay leaves, cardamom and chillies and warm through to release the flavours.
Add the onion and cook till very golden brown and dark. As soon as it is, add the garlic, ginger and salt and cook through. Add the tomatoes and cook till soft.
Now add the turmeric, chilli powder, cumin and curry powder and mix, cooking them till the oil rises to the surface. This indicates the spices have cooked through.
Add the beef, stir and cover with 500ml hot water. Leave to very gently simmer for 3 hours.
To make the rice, wash the rice till the water runs clear. Put in a large pan with 800ml cold water, the salt and cardamom pods. Stir, making sure the rice does not stick on the base. As soon as it comes to the boil, keep mixing till the water has really reduced. Lower the heat, cover and leave to steam with the lid on for 7 minutes.
Make the cashew cream by putting the cashews in a blender with the salt and just enough hot water to cover the cashews, then blend to a cream.
Once everything is ready, serve the rice with the vindaloo and a drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top.
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- Once everything is ready, serve the rice and parathas with the vindaloo and drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top.
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