Best 4 Beef Curry Oamc Recipes

BEEF CURRY

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.

BEEF CURRY (OAMC)

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.

THAI BEEF CURRY

Steps:

• Dry the beef with paper towels then season it with salt and pepper.
• Heat the oil in a large pot over medium-high heat. Working in batches, brown the beef on all sides. Remove the beef from the pot.
• Add the onion, ginger, and garlic and cook until they are soft, about 5 minutes. Add the beef stock, curry paste, and fish sauce and scrape off the dark bits (the fond) from the bottom of the pot.
• Add the beef to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer gently for 1 hour.
• Add the squash to the pot and continue to cook for 20 minutes, or until the squash is tender. Add the coconut milk and lime juice and season to taste with salt. Serve with Thai basil or cilantro on top.

AMERICAN CURRIED BEEF

Steps:

• Cook the onion and garlic in butter until soft.
• Add the ground beef and brown lightly.
• Blend in the flour.
• Add the raisins through water; simmer, covered, 15 minutes, stirring occasionally.
• Add the peas, salt and pepper; reheat.
• Serve on hot rice.