Authentic Indian Style Beef Curry Recipe by cookpad.japan
Cooking Instructions 1 Rub curry powder, salt and pepper into the beef cubes evenly. Brown in oil in a frying pan. 2 Transfer the meat to a pot, add water and bay leaves, and simmer while skimming off the scum. When no more scum is rising to the surface, add soup stock cubes and simmer until the meat is tender. 3 While the meat is cooking, sauté the finely chopped onion in butter patiently, until it has caramelized. 4 When the onions have caramelized, add all the ☆ ingredients and mix well to form a paste. 5 When the meat is tender, add the spice paste from Step 4, and simmer briefly while removing any scum. Add the ☆ spices and mix well. Mix in the plain yogurt and chutney then simmer over low heat for about 30 minutes. Done! 1 Rub curry powder, salt and pepper into the beef cubes evenly. Brown in oil in a frying pan. 1 Rub curry powder, salt and pepper into the beef cubes evenly. Brown in oil in a frying pan. 2 Transfer the meat to a pot, add water and bay leaves, and simmer while skimming off the scum. When no more scum is rising to the surface, add soup stock cubes and simmer until the meat is tender. 2 Transfer the meat to a pot, add water and bay leaves, and simmer while skimming off the scum. When no more scum is rising to the surface, add soup stock cubes and simmer until the meat is tender. 3 While the meat is cooking, sauté the finely chopped onion in butter patiently, until it has caramelized. 3 While the meat is cooking, sauté the finely chopped onion in butter patiently, until it has caramelized. 4 When the onions have caramelized, add all the ☆ ingredients and mix well to form a paste. 4 When the onions have caramelized, add all the ☆ ingredients and mix well to form a paste. 5 When the meat is tender, add the spice paste from Step 4, and simmer briefly while removing any scum. Add the ☆ spices and mix well. Mix in the plain yogurt and chutney then simmer over low heat for about 30 minutes. Done! 5 When the meat is tender, add the spice paste from Step 4, and simmer briefly while removing any scum. Add the ☆ spices and mix well. Mix in the plain yogurt and chutney then simmer over low heat for about 30 minutes. Done! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cajun Salmon Omelette in bag Irvixen's Chewy Butterfinger Cookies Mennonite Chicken beef tips in mushroom sauce Cajun Salmon Omelette in bag Irvixen's Chewy Butterfinger Cookies Mennonite Chicken beef tips in mushroom sauce Layered Vegetables and Lentils Chicken Marsala Sandwiches Teriyaki-style Fu (Wheat Gluten) and Pork Rolls with Konnyaku Fluffy Meatballs & Chinese Cabbage Soup chicken and broccoli Japanese Confectionary-style Honey Castella Melt-in-Your-Mouth Taro Root Potatoes in Ankake Sauce chicken nachos Irvixen's Chewy Butterfinger Cookies Chrysanthemum Leaf Namul (Korean-Style Salad) Layered Vegetables and Lentils Chicken Marsala Sandwiches Teriyaki-style Fu (Wheat Gluten) and Pork Rolls with Konnyaku Fluffy Meatballs & Chinese Cabbage Soup chicken and broccoli Japanese Confectionary-style Honey Castella Melt-in-Your-Mouth Taro Root Potatoes in Ankake Sauce chicken nachos Irvixen's Chewy Butterfinger Cookies Chrysanthemum Leaf Namul (Korean-Style Salad)