INDIAN BEEF CURRY WITH COCONUT MILK RECIPES
INDIAN-STYLE BEEF CURRY WITH COCONUT MILK RECIPE - FOOD.COM
From a newspaper insert in Panama. Very rich and satisfying! My mother always wants this meal for her birthday.
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Cut the meat, onions and peppers.
- Season the meat with the ginger, salt, pepper & worcestershire sauce (you can let it marinate 1/2" or more, but it is not necessary).
- Heat 1/3 of the oil in a large frying pan/wok over high heat, and saute 1/3 of the meat briefly til no longer pink. Empty meat and juices into another bowl to keep warm. Repeat with the rest of the meat.
- Saute onion and peppers in a bit of oil just a few minutes. (not too long because they will continue to cook just sitting a hot pan!).
- Add curry powder and meat to the onion and peppers in the skillet; stir well.
- Add coconut milk and heat til warm; add salt and pepper to taste.
- Garnish with cilantro; Serve over rice.
Nutrition Facts : Calories 563.4, FatContent 30.6, SaturatedFatContent 19.8, CholesterolContent 0, SodiumContent 546.5, CarbohydrateContent 72.6, FiberContent 2.6, SugarContent 65.3, ProteinContent 2.7
MUGHLAI BEEF CURRY (MUGHLAI FREZI) RECIPE - FOOD.COM
This is an authentic, richly flavoured Indian dish, guaranteed to impress any curry fan. It’s even better the next day, so feel free to make it ahead of time. It makes a great meal served over a bed of rice and accompanied by a vegetarian curry or two. It’s also wonderful with fresh baked naan bread (I recommend recipe #56245). Modified from Pranati Sen Gupta’s “The Art of Indian Cuisine”. IMPORTANT: Please take into consideration that this recipe was designed for tenderizing tough, lean cuts of beef (e.g. outside round, and other stewing cuts). If using a more tender cut, you must reduce the simmering time accordingly. For example, for sirloin steak, you should simmer the meat in the coconut milk for no more than 15 minutes.
Total Time 1 hours 40 minutes
Prep Time 25 minutes
Cook Time 1 hours 15 minutes
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Bring coconut milk to a boil in a large heavy-bottomed pot (Dutch oven) and add beef cubes. Cover and simmer over low heat for about 40 minutes, or until almost tender. Lift out beef cubes and reserve in large bowl. Skim off any visible oil in the coconut milk, then pour over beef to keep the meat moist.
- Clean and dry the heavy-bottomed pot, place it back on the stove and heat ghee on medium-low. Fry onion slices and garlic cloves until light golden, lift out and set aside.
- Add all spices to remaining ghee in pan. Fry over low heat for one minute, stirring carefully to avoid scorching. Add beef cubes, reserving coconut liquid, and tomato paste, and fry until the mixture turns a rich brown colour, or about 8-10 minutes.
- Stir in yogurt, add salt and fried onions, cover and simmer for 20 minutes to blend flavours. If curry becomes too thick, add reserved coconut liquid as is necessary.
- Remove from heat, top with cilantro and enjoy!
Nutrition Facts : Calories 805.6, FatContent 59.8, SaturatedFatContent 36.8, CholesterolContent 198.4, SodiumContent 803.9, CarbohydrateContent 16.4, FiberContent 1.9, SugarContent 6.9, ProteinContent 52.9
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