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Easy Beef Curry

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Ingredients

Adjust Servings:
1 kg oyster blade meat cut into 5cm cubes
3 tablespoons olive oil
2 large onions finely chopped
1 tablespoon ginger minced
2 tablespoons garlic minced
4 tablespoons curry powder
1 teaspoon turmeric
2 teaspoons black mustard seeds
2 teaspoons salt
1 tablespoon malt vinegar

Nutritional information

614.4
Calories
286 g
Calories From Fat
31.9 g
Total Fat
20.8 g
Saturated Fat
0 mg
Cholesterol
1220.2 mg
Sodium
82.7 g
Carbs
5 g
Dietary Fiber
69.3 g
Sugars
4.5 g
Protein
331g
Serving Size

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Easy Beef Curry

Features:
    Cuisine:

    used a tin of chopped tomatoes instead of fresh and 8 small chillis to give it a kick. Very pleased with the result. I shall definitely be making this curry again. Thanks for a great recipe

    • 195 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Easy Beef Curry,Another find from the paper, recipe written by Jeremy Vincent. This is wonderful Indian style meal, easy to make and I think is better than most you get at any Indian restaurant. I am posting as written, although I did make a few changes as used light coconut cream and added parsley instead of coriander.,used a tin of chopped tomatoes instead of fresh and 8 small chillis to give it a kick. Very pleased with the result. I shall definitely be making this curry again. Thanks for a great recipe


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    Steps

    1
    Done

    Cut the Beef Into Cubes, Removing Any Sinew or Fatty Tissue. Set Aside.

    2
    Done

    in a Large Heavy-Based Saucepan Heat the Oil & Add the Onion, Ginger and Garlic and Stir Until the Onion Is Opaque. Add the Curry Powder, Turmeric, Mustard Seeds, Salt and Vinegar. Stir For 3 Minutes.

    3
    Done

    Add the Reserved Beef Pieces and Stir to Coat the Meat With the Spice Mixture. Add the Chilli, Tomatoes, Water, Coconut Cream and Coriander (reserving Some Coriander to Garnish the Curry Just Before Serving). Stir to Combine and Cover With a Lid.

    4
    Done

    Simmer For 2 Hours Over a Medium Heat Until the Meat Is Tender. Check For Seasoning and Adjust If Necessary.

    5
    Done

    to Serve, Scatter With Reserved Chopped Coriander.

    6
    Done

    Accompany With Steamed Rice, Chutneys and Wedges of Lime or Lemon to Squeeze Over at the Table.

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    John Gonzalez

    Mexican cuisine expert infusing his dishes with authentic and bold flavors.

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