BEEF KOFTA CURRY | BEEF RECIPES | JAMIE OLIVER RECIPES
Curries don't have to cook for ages, this aromatic beef curry is super quick and full of flavour.
Total Time 15 minutes
Yield 4
Number Of Ingredients 20
Steps:
- Ingredients out • Kettle boiled • Large frying pan, high heat • Medium lidded casserole pan, high heat • Liquidizer START COOKING Put the lentils into a bowl with a pinch of sea salt, black pepper, the garam masala and mince, then mix and scrunch together with clean hands. Divide the mixture in half, then with wet hands quickly squeeze and mould each half into 6 fat fingers. Put them into the frying pan with 1 tablespoon of oil, turning when golden. Put 1 mug of rice, 2 mugs of boiling water and the cardamom pods into the casserole pan, then halve and add the beans and put the lid on. Squash the tomatoes into the liquidizer, peel and add the ginger, and trim and add the spring onions. Add half the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk, then blitz until combined. Pour into the kofta pan, bring to the boil, then simmer and season to taste. Take the lid off the rice, add the peas, mix it all up and give it just a few more minutes. Crack up the uncooked poppadoms and pop them in the microwave (800W) for a minute or two to puff up. Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice, beans and peas.
Nutrition Facts : Calories 706 calories, FatContent 21.1 g fat, SaturatedFatContent 7.6 g saturated fat, ProteinContent 41.3 g protein, CarbohydrateContent 79.8 g carbohydrate, SugarContent 9.1 g sugar, SodiumContent 0.8 g salt, FiberContent 11.3 g fibre
STUFFED PEPPERS WITH GROUND BEEF AND RICE RECIPE | MYRECI…
Provided by Linwaite
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cut tops off peppers, remove seeds and membraines. Chopp dible part of tops and set aside. Rinse peppers under cold water. Place peppers in large pot, cover with salted water.
- Bring to a boil; reduce heat, cover and simmer for 5 minutes. Drain peppers and set aside.
- Heat olive oil and butter in a large skillet over medium heat until hot. Saute chopped greeen pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add to,matoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon pepper. Simmer for about 10 minuteds.
- In a large mixing bowl, combine egg with remaining 1 teaspoon pepper, and Worchestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3 quart bakng dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350 degrees for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar Cheese just before peppers are done. bake until cheese is melted.
More about "rice beef recipes recipes"
SOUTHWESTERN BEEF AND RICE SKILLET RECIPE: HOW TO MAKE IT
I like to serve this kicked-up skillet dish with warm flour tortillas and a side of guacamole. If you like things a little spicier, add more jalapeno and enjoy the heat! —Pat Hockett, Ocala, Florida
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 482 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 482 calories per serving
- In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, 8-10 minutes, breaking beef into crumbles; drain., Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
See details
BEEF KOFTA CURRY | BEEF RECIPES | JAMIE OLIVER RECIPES
Curries don't have to cook for ages, this aromatic beef curry is super quick and full of flavour.
From jamieoliver.com
Total Time 15 minutes
Cuisine indian
Calories 706 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine indian
Calories 706 calories per serving
- Ingredients out • Kettle boiled • Large frying pan, high heat • Medium lidded casserole pan, high heat • Liquidizer START COOKING Put the lentils into a bowl with a pinch of sea salt, black pepper, the garam masala and mince, then mix and scrunch together with clean hands. Divide the mixture in half, then with wet hands quickly squeeze and mould each half into 6 fat fingers. Put them into the frying pan with 1 tablespoon of oil, turning when golden. Put 1 mug of rice, 2 mugs of boiling water and the cardamom pods into the casserole pan, then halve and add the beans and put the lid on. Squash the tomatoes into the liquidizer, peel and add the ginger, and trim and add the spring onions. Add half the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk, then blitz until combined. Pour into the kofta pan, bring to the boil, then simmer and season to taste. Take the lid off the rice, add the peas, mix it all up and give it just a few more minutes. Crack up the uncooked poppadoms and pop them in the microwave (800W) for a minute or two to puff up. Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice, beans and peas.
See details
SOUTHWESTERN BEEF AND RICE SKILLET RECIPE: HOW TO MAKE IT
I like to serve this kicked-up skillet dish with warm flour tortillas and a side of guacamole. If you like things a little spicier, add more jalapeno and enjoy the heat! —Pat Hockett, Ocala, Florida
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 482 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 482 calories per serving
- In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, 8-10 minutes, breaking beef into crumbles; drain., Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
See details
BEEF-AND-RICE-STUFFED PEPPERS RECIPE | MYRECIPES
Add beef, salt and pepper and cook, breaking up large chunks, until meat is no longer pink, about 7 minutes. Add tomatoes and rice and cook 5 minutes longer. Stir in 3/4 cup cheese.
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From myrecipes.com
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BEEF-AND-RICE-STUFFED PEPPERS RECIPE | MYRECIPES
Add beef, salt and pepper and cook, breaking up large chunks, until meat is no longer pink, about 7 minutes. Add tomatoes and rice and cook 5 minutes longer. Stir in 3/4 cup cheese.
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STUFFED PEPPERS WITH GROUND BEEF AND RICE RECIPE | MYRECI…
In a large mixing bowl, combine egg with remaining 1 teaspoon pepper, and Worchestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture.
From myrecipes.com
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