Beef Mustard Curry
Ingredients
500 gms Top side or Rump steak Beef cut in to cubes
Chillie powder - 3 Tea spoons
Saffron - 1 Tea spoon
Coriander raw powder - 1 Tea Spoon
Cumin Powder - 1 Tea Spoon
Mustard Seeds ground - 2 Tea spoons
Vegetable Oil - 5 Tea Spoons
Salt to taste
Pepper Powder - 1 Tea spoon
Onion - Large sliced
Green Chillies - 2 fresh chopped
Garlic - 3 Pips - Chopped
Ginger - small piece fresh chopped
Lemon Grass - if available chopped
Tomato paste - 2 Tea Spoons
Lime Juice - 3 Tea Spoons
Any milk use - 1/2 to 1 cup
Curry leaves - 5 (optional)
Method
Add all ingredients in to the beef cubes except the lime juice mustard and milk (To be added later).Mix all together and cook in a slow fire for about 15 minutes. Then add 1/2 a cup of water and leave to cook for another 10 minutes.Now add the lime juice, mustard and milk and cook for a further 10 minutes until the meat is well absorbed with the gravy.Ready to serve with rice for 4 people.
Black Pepper Beef Stew
Ingredients
One Kilo Beef (Ribeye or Tenderloin)
Two large Onions sliced in rings.
Two medium potatoes sliced 1/4" thick.
Four tablespoons full Vinegar
Four table spoons full of Course Ground Black Pepper
Salt to taste.
Curry leaves (Karapincha)
Four bulbs of Chopped Garlic. (Optional)
Method
Slice the Beef into thin large size pieces, wash and leave to drip. Add the vinegar, Black pepper and salt leave for one hour to marinate.Place skillet, Vok or deep frying pan with about 3 table spoons of cooking oil on medium heat fire.Place the marinated beef into pan and gently turn over until the beef has been coated all through and sealed in the heated oil, (two minutes would do). Add in the garlic, Curry leaves and sliced potatoes and let it cook until the Meat is tender. (Keep Covered while it cooks),Reduce the heat and place the onion rings on top. Keep covered and let it cook for a further 3 to 5 minutes.
Serve with Rice, Bread, Hoppers, or Roty.
Beef with Capsicums
Ingredients
500 grams beef washed wish viniger
1 big red onion
2 green chillies
4 psc cardomons
4 psc cloves
2 psc garlics
a psc of ginger
a psc of cinnamon
a table spoon of viniger
about 2 capsicums
a few curry leaves and rampe
Method
Grind the ginger and the garlic before adding it in u can also use a little sojasause and a tomato for extra flavour.
After you have washed the beef, mix a little viniger, termeric, curry powder, and a little chilli powder, mix all well and leave for about 10 minutes. Put a little oil in the pan and add the beef. Let is fry a little before adding the rest, slowly add the given ingridients one by one and stir well (u can add salt in the beef before putting it in....add salt for the capsicums later).
Cut the capsicums lenghtwise add a little salt, when adding the capsicums add the cut tomato as well (about one tomato would do), stir well till it becomes dark brown you can either leave it a dry fry or you can use coconut milk.
Beef with Cashews
Ingredients
1 piece fresh ginger
1pound beef rump steak, trimmed
4 tbs vegetable oil,
4 teaspoons cornstarch
1/2 cup water
4 teaspons soy sauce
1 teaspoons sesame oil
1 twspoon oyster sauce
1 teaspoon chinese chilli sauce
8 green onions with tops cut into
1-inch pieces
2 cloves garlic, minced
2/3 cup unsalted roasted cashews
Method
Peel and finely chop ginger; set aside. Cut meat across grain into thin slices about 2 inches long. Heat 1 tablespoons vegetable oilin wok over high heat. Add 1/2 ofmeat; stir-fry until browend, 3to 5 minutes. Remove from wok; set aside. Repeat with 1 tablespoons oil and remaining meat. Combine cornstarch, water,soy sauce sesame oil,oyster sauce,and in chilli sauce in small bowl; mix well. Heat remaining 2 tablespoons vegetable oil in wok or large skillet over high heat. Add ginger, onions, garlic and cashews; stir-fry 1 minute. Stir cornstarch mixture; add towok with meat.Cook and stir until liquid boils and
Black Pepper Beef
Ingredients
1 lb Beef
1 large onion sliced
sliced green chillies or sliced bell pepper
black pepper powder
1 tspn red chillie powder
chopped garlic and ginger
1 sprig curry leaves
1 1/2 tspn curry powder
Salt to taste
Cooking oil
Vinegar
Method
Cut the meat into very small cubes, wash well and drain the water. Now add red chillie powder, about 2 tspn black pepper powder, salt to taste and mix well and let it marinade for a while.Heat 2 tbsn cooking oil in a large non stick pan over high heat. Then add beef and stir fry for a while. Now add about 3 tbsn vinegar and cover the lid and cook the beef well. When the vinegar has absorbed and there's no more juice add a little bit of cooking oil and let the beef get dark. Now add the sliced onions , sliced green chillies or bell pepper and chopped garlic and ginger and stir well.Lastly add more black pepper powder if desired, stir well and remove from the stove.
Beef and Potato Devilled Curry
Ingredients
1 lb. Beef
1/4 lb. potatoes
2 level dessert spoons red chillie powder
3 dessert spn vinegar
salt to taste
2" piece cinnamon
few cloves
2 bulb garlic finely chopped
2 cardamoms
1 small piece ginger finely chopped
1 tspn sugar
1/2 lime and 2" lemon grass(sera)
Cooking oil
a sprig of curry leaves and a piece of rampe
1 medium onion sliced
Method
Cut the beef in 1/2 inch cubes and season with vinegar, salt and ground chillie powder. Add chopped garlic , ginger, cinnamon, cloves , cardamoms and lemongrass and set aside.Then cut the potatoes in small cubes and season with a little salt and deep fry until golden brown and set aside. Now heat a pan with little oil and add rampe, curry leaves and onion and stiruntil onions are light brown. Then add the beef mixture and stir well. Stir occasionally, scraping off the bottom. When cooked, add the fried potato cubes and spread the lime juice and sugar.Before serving drain the excess oil and stir the curry well.
Tempered Beef Curry
Ingredients
1 lb Beef
1 large onion sliced
1 stick cinnamom and few cardomoms
2 cloves of garlic finely chopped
1 sprig curry leaves and rampe(pandan leaf)
1 cup thick coconut milk
1 tbspn Sri lankan curry powder
1 tspn chillie powder
1 1/2 tspn black pepper powder
Tamarind juice
Salt to taste
1/2 tspn turmeric powder
Cooking Oil
Method
Cut the beef into small cubes , wash well and add them into a pan. Now add turmeric powder, curry powder, chopped garlic, chillie powder, spices, salt and tamarind juice and mix well. Add sufficient water and cook well. While the meat is cooking heat another pan and add enough oil to fry the sliced onions. When it turns golden brown add the curry leaves and rampe and stir for awhile and remove from heat. When the meat is well done add the coconut milk and the tempered onions and mix well . When the gravy thickens remove from heat and enjoy with rice.
Beef Peeper Curry
Ingredients
1 kg lean stewing steak, cut into 5 cm cubes
2 teaspoons salt
4 teaspoons black pepper, ground
1 tablespoon cilantro, ground
2 teaspoons cumin, ground
1 teaspoon fennel, ground
1/2 teaspoon turmeric, ground
2 medium onions, chopped finely
3 cloves garlic, chopped finely
1 1/2 teaspoons finely grated fresh ginger
3 fresh red chilies, seeds removed and sliced
10 curry leaves
2 strips pandanus leaves
1 stem lemon grass (white part only)
2 tablespoons vinegar
2 cups thin coconut milk
1 tablespoon ghee
1 cup thick coconut milk
Method
Beat the meat lightly with a mallet and season with salt and pepper. Use a dry pan and roast the cilantro, fennel and cumin separately. Add the cilantro to the meat. Set aside the cumin and fennel. Add the spices into the meat in a saucepan with all the other ingredients except roasted cumin and fennel, ghee and the thick coconut milk. Bring slowly to the boil, reduce heat and simmer with a lid, until the meat is tender. Add some water if the gravy thickens too fast. Remove the gravy into another pan leaving the meat in the pan. Add the ghee and let the meat fry in it for a few minutes. Add the roasted cumin and fennel to the thick coconut milk. Mix into the cooked gravy, before pouring everything to the pan with the meat. Continue to simmer uncovered over a very low heat until the gravy is thick. Serve hot with steamed white rice and other accompaniments.