Beef Curry Oamc Recipes

Steps:

• Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
• Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
• Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
• Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.

Steps:

• Preheat oven to 150 degree C (300 degree F).
• Peel and dice vegetables.
• Mix curry powder, mustard powder and sugar together.
• Trim and dice meats into large bit size pieces.
• Coat meat with seasoned flour (best way I found is to put flour in a large bowl and in batches put the meat in to be coated, shake of excess and cook that batch continue to all meat used).
• In a heavy duty pot (suitable for oven) put in oil (enough to cover bottom of pot) and over medium/high heat cook meat in batches to seal, set to one side, keep warm covered with alfoil or use a casserole dish with lid.
• Wipe pot clean (to get rid of burnt flour).
• Heat 2 tablepoons oil over medium high heat, cook potatoes and sweet potatoe for 10 minutes. Turn heat down to low.
• Remove potatoes with slotted spoon onto a plate and put to one side.
• Add more oil if required and turn heat up to medium/high and add onion and saute till soft. Turn heat to low.
• Remove with slotted spoon and add to potatoes.
• Over medium heat add curry powder, mustard powder and sugar mixture and the garlic cook till fragrant (about 1/2 to 1 minute).
• Add vegetables to curry mixture and cook for 2 to 3 minutes of medium/high heat.
• Now add the meat and mix well with the vegetables.
• Add carrot, beef stock, tomatoes, lancanshire (or worcestershire),fresh herbs, cayenne pepper, chilli powder and ginger powder. Mix well together.
• If meat and vegetables are not covered in liquid, top up with water and stir.
• Put lid on pot and put into oven for 3 - 4 hours, till meat is tender, stirring occassionally.
• Just before serving add extra tablespoon of fresh herbs (chop just before using).
• Serve with rice.

Steps:

• Heat 3 teaspoons of oil in a large heavy-based saucepan over medium-high heat.
• Add half the lamb and cook, turning, for 1-2 minutes or until browned.
• Transfer to a heatproof bowl. Repeat with the remaining lamb.
• Heat the remaining oil in the pan over medium heat. Add the onion and cook, stirring, for 5-6 minutes or until soft.
• Add the curry paste and cook, stirring for 2 minutes or until aromatic.
• Add the tomato paste, stock and squash. Cover and bring to a simmer. Add the lamb and cook, partially covered, for 15 minutes or until the squash is almost tender.
• Add the beans and peas and cook, partially covered, for 5 minutes or until vegetables are just tender.
• Meanwhile, cook the rice, following packet directions. Drain.
• Divide the rice among serving bowls. Top with curry and cilantro and serve.