how to make a hot indian beff curry?

Answer 1

Beef Vindaloo

serves 4

Ingredients:

1 kg beef
1 cup oil
1/2 tsp black mustard seeds
1 cup vinegar
4 or 5 green chilies
1 cm cube ginger
1 tsp turmeric
2 tsp salt
few curry leaves

Spices to be ground:

20 red chillies
1 tbsp garlic puree
1 tbsp ginger paste
2 tsp cumin
2 tsp Black mustard seeds
1 large onion
2 cm stick cinnamon
3 or 4 cloves

Method:

Wash and cut the beef into cubes, Heat oil season with mustard. Add sliced onions chilies and ginger and fry till dry. Add ground spices with turmeric powder and fry till the oil starts separating. Add meat and curry leaves and mix well. Fry for 5 minutes. Add vinegar and salt and cover and cook on a very low heat for 1 hour till the meat is tender. Alternatively you can pressure cook for 40 minutes. Do not add any water.

Answer 2

Musamun Beef Curry

Ingredients
2 tablespoons peanut oil
1 teaspoon Curry Paste (recipe follows)
3/4 pound beef top round, cut into 1 inch cubes
1 russet potato, large, cut into 1 inch dice
1 onion, sliced
1 can coconut milk
1 1/2 tablespoons fish sauce
1 teaspoon brown sugar
3 Pequin chile peppers, chopped
1/2 cup peanuts, roasted

Directions
Heat the oil and the curry paste in a heavy skillet until the paste bubbles. Add the beef, potato, onion, coconut milk, fish sauce, brown sugar and chile peppers. Stir well and cook for 10 minutes over high heat. Reduce the heat and cook for an additional 30 minutes. Serve immediately. Sprinkle with roasted peanuts.

Answer 3

Here are two simple recipes which you can try :). the ingredients can be increased or decreased slightly based on your tastes.

BEEF CURRY
This is for 1 kg beef. Wash and pressure cook the beef pices with water, salt, turmeric powder, pepper powder, chopped ginger and garlic (few pieces) and garam masala.

Slice 5 onions, saute well in oil till brown. Then add cut ginger (about an inch long piece), garlic (15 cloves), bay leaves salt and saute again. Add 01 chopped tomato. When done well and oil appears, add red chilly powder (3 - 4 tspns), coriander powder (3 tspns), a pinch of turmeric powder, 1/2 tspn pepper powder and sufficient garam masala. Saute well and add the cooked beef pieces along with the stock left and bring to a boil. If required, you can add little more boiled water. (Variation: For those who like the taste of coconut milk, a cup of thick milk can be added at this stage). Serve hot when the gravy thickens. Can be used with rice chappathi, nan etc

BEAF STEAKS Marinated beef pieces fried to give a delicious flavour.

INGREDIENTS
Beef (undercut) 1 kg.;
Peppercorns 10 nos.;
Pepper powder ¼ tsp.;
Worcetershire sauce 2 tsps.;
Bay leaves As required;
Ghee 4 tsps.;
Salt To Taste

1.Wash the meat, cut into medium size pieces and then flatten each meat piece.
2.Then marinate the meat with the sauce, pepper powder and salt.
3.Next add the peppercorns, bay leaves and oil and keep
overnight.
4.Heat oil in a frying pan and fry the meat pieces on both sides.
5.Cook on a low flame till the meat is tender and cooked.
6.Serve hot.

Answer 4

Rendang Padang (Indonesian Beef Curry)
Categories: Meats, Main dish, Indonesian
Yield: 4 servings

1 T Vegetable oil
2 Cloves garlic
1 t Turmeric
1/2 t Ginger
3 Lemon grass leaves
450 g Top round or lean beef
Sliced thinly
1 t Salt, or to taste
1 1/2 c Coconut milk
1 Salam leaf

Heat oil in pan and add garlic, turmeric, ginger and lemon grass. Saute
lightly.

Then add meat and crushed chillies. Saute 3 minutes, stirring frequently.
Add salt and chillies and mix well.

Pour coconut milk over meat and add salam leaf. Cover and cook over low
heat until almost dry.

Serve with rice.




Red Curry Beef
Categories: Meat, Round Steak
Yield: 4 Servings

2 T Brown Sugar;Packed
1 T Cornstarch
14 fl Coconut Milk
1/2 c Beef Broth
2 T Soy Sauce
1 1/2 T Prepared Red Thai Curry
-Paste
1 T Lemon Peel;Grated
1 lb Round Steak;Sliced (Thinly)
5 c Linguine;Cooked, Drained
2 T Fresh Cilantro;Minced
1 T Sesame Oil

1. In a large bowl, mix the sugar and cornstarch. Whisk in the
coconut milk, broth, soy, curry paste and lemon peel.
2. Place a 11-12 inch non stick frying pan over high heat. When hot,
add the beef and stir until the beef is browned slightly, about 2
minutes. Remove the beef from the pan.
3. Add curry mixture to the pan and stir until boiling. Return the beef
to the pan and stir just until hot, about one minute.
4. Mix pasta with the cilantro and oil. To serve, place pasta on a
plate and top with the beef curry sauce.
Per Serving: 863.1 Cal; 52.9 g Protein; 92.2 g Carb; 1874.4 mg
Sodium; 7.6 g Fiber; 31.5 g Fat; 22.4 g SatFat; 94.7 mg Chol; 276.
2 Fat Cal (32.0%);

Answer 5

North Moghul Beef Kheema Curry with Corn Makkai Kheema

2 tb Mild vegetable oil
1/2 ts Cumin seeds
1 Half-inch piece cinnamon stick
4 Whole cloves
3 Green cardamom pods
1 c Chopped onion
2 Garlic cloves, peeled, crushed
1 Half-inch piece fresh ginger, crushed
1/4 ts Turmeric
1 lb Lean ground beef
1 c Peeled, chopped tomato
1/2 ts Ground cumin
1/2 ts Ground coriander
1/2 ts Cayenne pepper
1 ts Paprika
1/2 ts Salt, or to taste
1 c Water
1 c Unflavored yogurt
8 Almonds, blanched, ground to a paste with
2 tb Water
1 ts Garam masala, optional (see note)
1/2 c Fresh corn kernels *
3 tb Chopped cilantro


Instructions

* blanched 1 minute in boiling water(or frozen, thawed corn)
When casual and quick are your main requirements, try this one-pot meal from the royal kitchens. Don't be alarmed by the long list of ingredients, all you do is combine and cook. Serve this hearty dish with toasted pita or French bread and a green salad.
Heat oil in a heavy skillet over medium-high heat. Add cumin, cinnamon, cloves and cardamom; stir until fragrant, about I minute. Add onion, garlic, ginger and turmeric and cook, stirring, until onion is lightly browned, about 4 minutes.
Add beef and cook, breaking up meat with a fork, until no longer pink, about 4 minutes.
Add tomato, cumin, coriander, cayenne, paprika and salt; stir and cook for 2 minutes. Add water, yogurt and almond paste; bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until mixture thickens and flavors mellow, about 45 minutes. Skim off fat.
Stir in garam masala, corn and cilantro. Note: A spice blend available at Indian grocery markets and some specialty food stores.

Answer 6

Where do you get beff?

How about learning how to spell and check your spelling before posting a question.

Answer 7

Why???!!! Please save your neighbors nostrils and desist from any such endeavor. There oughtta be a law.