curry powder, chili powder, red pepper flakes and red pepper. Add beef
edium-high heat. Carefully add beef brisket and brown the meat
nd pepper, stir, bring the curry to a boil, and then
utch oven and fry the beef chunks, turning, until they are
aucepan on medium heat. Cook beef, in batches, for 2 mins
o coat surface. Stir-fry beef for 2 mins, or until
an or wok, add the beef and stir-fry for 3
econds.
5. Add curry powder and stir another 10
I use this recipe for leftover beef and gravy.
Brown onion and green pepper.
Add gravy and curry powder.
(This will spice up the gravy; add until desired spiciness.)
Add beef (cubed), apples (cut in small pieces) and raisins.
Cook until apples are soft and raisins are plump.
Serve over rice.
edium heat. Stir-fry the beef in 2 batches, for 2
s soft.
Add the curry paste and cook, stirring, until
an on medium. Add ground beef, green pepper and onion. Scramble
ver high heat. Cook the beef in 2-3 batches, for
eavy pan and brown the beef in batches. Remove and set
Heat oil (it should be a little bit more than what you would normally use).
Fry onions.
When slightly brown add curry leaves.
Add ginger-garlic paste.
Fry until you see the oil coming to the top.
add spices, coconut powder and salt and keep frying adding a little water.
Then add tomatoes and green coriander.
When the tomatoes are cooked, add your beef or mutton.
When the meat is tender, add the tamarind juice and okra and cook until the okra is done.
ntil soft. Add garlic and curry paste and cook for 1
Cook the beef, in batches, until browned. Add the curry paste and
mins, turning. Transfer the beef to a plate.
Reduce
Heat oil in a large, heavy-based saucepan on high. Saute onion, ginger, garlic and cumin seeds 2-3 mins, until onion is tender. Stir in curry paste and cook, stirring, 1 min, until fragrant. Add beef and cook 5-6 mins, until browned, breaking up lumps with the back of a spoon. Stir in tomato and sugar. Bring to a boil. Reduce heat to medium. Simmer, covered, 15 mins. Stir in chickpeas, peas and lemon juice. Simmer 1-2 mins. Garnish with cilantro and serve with rice.
Cut steak into small cubes and brown on all sides in the butter in a frying pan. Set meat aside.
Add a little more butter and the onion. Fry until soft and stir in the curry powder and cook for 3 minutes until the mixture is well browned.
Return the beef to the pan stirring well and lifting anything stuck to the bottom of the pan. Cover with the rest of the ingredients and cook again for 2 minutes.
Simmer gently, covered lightly, for 1 1/2 hours or until the meat is tender and the sauce has thickened.