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.
1.Cut the beef into bite-sized cubes, put
Peel, chop and boil in the minimum water with salt any vegetables and use singly or in combination.
Fry the onion till transparent.
Add the ginger-garlic paste and fry.
Put in the masalas and curry leaves and fry till the seeds splutter.
Add in the cooked vegetables.
Blend.
Add tamarind/lime juice.
Garnish with fresh grated coconut.
Serve.
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.
curry powder, chili powder, red pepper flakes and red pepper. Add beef
For the beef stock, place all ingredients into
For the beef empanadas, preheat the oven to
pples.
Cover and cook for 5 minutes. Pour over 1
FOR THE CHICKEN LIVER PATE: In
ut to one side ready for the next stage. Heat remaining
For the beef: place in large pan and
d the sachet to the beef and vegetables and marinate in
For the Beef: Combine the balsamic vinegar, rosemary
Combine curry paste and mustard seeds in
For the wet masala mix:
ith 1 tbsp (15 mL) curry mixture, reserving remainder. Season with
Marinate the beef cubes with salt,pepper,4
For the curry paste, soak the dried chili peppers in boiling water for 30
n medium heat. Cook beef, in batches, for 2 mins or until
Saute onions until tender. Add curry powder, toss to coat, and