curry powder, chili powder, red pepper flakes and red pepper. Add beef
edium-high heat. Carefully add beef brisket and brown the meat
dd the garlic, ginger, and curry powder. Saute 1-2 minutes
nd pepper, stir, bring the curry to a boil, and then
rom heat and add the curry roux, stirring until it is
Cook ground beef, onion, and garlic with oil in a saucepan until beef is browned. Add eggplants to the saucepan and continue to cook for additional 5 minutes, stirring.
Add water and bring to a boil. Turn down the heat to medium and cook until vegetables are tender, about 5 minutes.
Add the sauce mix and garam masala, stir until fully melted.
Add tomatoes and green peas.
Cook 10 additional minutes on low heat.
Heat vegetable oil in a deep pot/dutch oven and saute the meat on high heat until it changes color. Add vegetables, ginger and mushrooms in the pot and saute together for a minute or two.
Pour in the dashi and bring to a boil. Turn down the heat to medium and skim off any foam or impurities that rise to the surface.
Add sake, sugar, mirin, soy sauce, and curry powder and cover. Simmer until vegetables are softened, stirring occasionally (about 20-30 minutes). Serve with green onions in top.
Bring dashi and soy sauce to a boil.
Meanwhile, divide hot rice between serving bowls. Top with beef, sesame seeds and onions. Carefully ladle dashi over top. Serve with wasabi paste.
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.