Beef Cumin Curry. When oil is hot, brown beef in batches. Imagine a cornucopia of spices like cumin, turmeric, garam masala, coriander, red pepper and bay leaves simmered with beef stock, beef roast, tomato paste, onions, garlic and ginger. Creating the most tender meat and veggies and an all-around delicious meal!
And that's what we are going to do with this recipe. A madras curry in itself is quite a spicy curry, with moderate to high levels of heat. Generally speaking, it is known as one of the second spiciest Indian curries. You can cook Beef Cumin Curry using 12 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Beef Cumin Curry
- You need 500 g of beef cuts pre boiled with ginger garlic paste and spices.
- Prepare 1 of large tomato pureed.
- Prepare 1 of large onion.
- It’s 1 of whole chilli.
- You need 1 tbsp of tomato paste.
- You need 1 tbsp of ginger garlic paste.
- You need 1 tsp of freshly ground coriander powder.
- Prepare 1 tsp of freshly ground turmeric powder.
- Prepare 1 tsp of freshly ground cumin powder or whole.
- You need to taste of Salt.
- It’s of Cooking oil.
- It’s 3-4 of potatoes, cubed.
Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper flakes, turmeric, salt, and water. This Coconut Beef Curry Stew can be a mid-week dinner and does not lack in the flavor department. Bonus points for tasting even better the next day. Adapted from Shuai Wang, Bon Appetit.
Beef Cumin Curry step by step
- Blend onion with chilli and ginger garlic to paste. Brown this together with the meat. Then add potatoes and keep frying for 3-4 mins..
- Add the pureed tomato and paste and mix well. Let it cool for 3 mins..
- Add water about a cup and simmer till the potatoes are cooked and stew thickens..
- Serve with coconut rice or starch of your choice..
This Slow Cooker Beef Curry is an easy and comforting meal with a kick of spice. Slow cooked chunks of tender beef in a rich and spicy sauce served over a bed of rice. It's made with spices you probably already have in your cupboard and it freezes really well too, so you can have leftovers for meals in the week. Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Serve with rice and naan bread.