Ingredients
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-
4 - 6
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-
12
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1/4
-
1
-
4
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Curry Beef Marinade Kebabs,My Dad found this recipe in a newspaper about 35 years ago. He lived in Calcutta for some years and grew to love all kinds of Indian dishes. Curries, though, were his favorite. We use it to marinade our beef for shish-ke-bab. Use a really good grade of curry, it makes or breaks the recipe. East Indian is best, but Asian will do. You can use round steak, if you want, the marinating will tenderize it. Also, if I may suggest someone trying lamb? I always triple the curry and double the onion, garlic and ginger. We really *love* curry… Prep time does not include overnight marinating. Cooking time is an estimation. Total time will depend on what type of meat you are using, how big your meat cubes are and the size and consistency of your veg. This isn’t as complex as it looks as it is mostly a matter of organization. Give it a try!,Excellent QDM! I had to look high and low to find the lamb you suggested and finally found it at Whole Foods Market. I’m glad I waited. The lamb was delicious and pink and melt in your mouth tender. Delicious marinade. The grilled pearl onions were outstanding and I wonder why I never thought of using them on kebabs. I served this over a plate of couscous and it was yumyum. 🙂 Very nice curry dish, dear.
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Steps
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1
Done
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Day 1: |
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2
Done
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Measure Beer Without a Head. |
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3
Done
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Mix With Remaining Ingredients, Excepting Meat and Vegetables. |
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4
Done
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Pour Marinade Over Beef in Sealable Container. |
|
5
Done
|
Refrigerate Overnight. |
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6
Done
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Day 2: |
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7
Done
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If You Wish, the Vegetables Can All Be Prepped the Day Before and Kept in the Refrigerator Until It's Time to Assemble to Kebabs. |
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8
Done
|
Bring Large Pot of Salted Water to a Rolling Boil. Add Halved Peppers. Cook For About 10 Minutes, or Until the Red Peppers Begin to Lose Their Skins. Plunge in Cold Water to Stop the Cooking. Remove When Cool, Drain Well and Cut Into 3 Pieces For Each Half Pepper. Remove Skin from 14 Red Pepper Pieces. Set All Aside. |
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9
Done
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Dump Meat and Marinade Into a Colander Over a Saucepan. Rinse Lightly to Remove Chunks of Marinade. Remove Meat and Pat Dry. Set Aside. |
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10
Done
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to the Marinade Add Sauce Ingredients (except For Beer): Oil, Curry, Pureed Onion, Garlic and Ginger. Bring to a Boil, Boil For 5 Minutes. You May Skim If You Wish, I Usually Don't. Reduce Heat and Add the Beer. Stir Well and Simmer Until Reduced to the Point Where the Sauce Will Stick to the Meat and Vegetables While Cooking. |
