Muslim style beef curry recipe
Muslim style beef curry in tamil /Muslim style beef curry is a awesome gravy that goes excellent with rice, rotis,idli,dosa and is a popular to biriyani as well .tender ,juicy beef cooked in a delicious gravy.
Ingredients
Beef 500g
2 medium onion
2-3 tomatoes
1-2tbsp ginger ,garlic paste
4 green chillies
Curry leaves
Coriander leaves
Masala mix
4 tsp coriander powder
2 tsp chill powder
Half tsp turmeric powder
1tsp Roasted cummin powder
1tsp fennel seed powder
1tsp pepper powder
Special garam masala powder (make by me )
For tempering
Half tsp fenugreek seeds
Half tsp fennel seed
4 cloves
4 cardamom
Cinnamon stick some pieces
Oil
Salt as per your taste
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( my special garam masala powder recipe )
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Simple BEEF CURRY | of all curry, this is the BEST | #BeefCurry
INGREDIENTS FOR CURRY BEEF:
1. Boiled Beef
2. 2 pcs. Carrots cubes
3. Potatoes (cut into cubes)
4. Plenty of onions (cut diced)
5. 1/4 tsp. Seasoned salt
6. 1/2 tsp. Curry powder
7. 1L. Of water
8. 30 ml disolved flour
9. 1/4 salt
Beef Curry,Easy Beef Curry Recipe,By Chef Din
I never knew it was so easy to cook a Beef Curry, Easy Beef Curry Recipe, best beef curry recipe, Beef curry
Beef Curry
Ingredients
Step 1
In a Large sauce pan add the following ingredients
Fry in the oil for a few minutes on medium heat
100g Vegetable oil
5 Bay leave
2X2inch Cinnamon sticks
6 Cloves
2 black Cardamon
1 Tsp Whole Cumin
9 Green Cardamon
Fry in the oil for a few minutes on medium heat
Step 2
Once the spices have infused in the oil now add the Onions
and cook for 15 minutes until the onion are lightly brown
650g Onions
Step 3
Now we are ready to add the Meat and the rest of the ingredients
Bring to the boil and simmer
For 10 minutes
1.5kg Beef on the bone
17g green Chillies
60g Garlic &ginger Paste
260g Fresh tomato
28g Fresh Coriander
Step 4
Add 3 cups of boiling water, bring to the boil and simmer for
1 hour 20 minutes or until tender
Step 5
Add spices spices and keep stirring for 5 minuets to break down the
Onions
5g Kashmiri Chillies
6g Turmeric
7g Cumin
8g Coriander
6g Paprika
Step 6
Now we are ready to add your vegetables and water
Bring to the boil and simmer on low heat for 20 minutes
300g potato’s
2 Cups Boiling water
Finished Enjoy!
By Chef Din
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BEEF CURRY RECIPE | EASY BEEF CURRY RECIPE | SRI LANKAN STYLE BEEF CURRY
#beefcurry #beefrecipes #bluebellrecipes #eidrecipes #recipes
Spicy beef curry is one of the well-known dishes in Sri Lanka. Some people do not add tomatoes, but tomatoes give a good taste to the beef curry. This delicious dish is really good with rice, Parota ,string hoppers, pittu, bread, etc. Give a try on this tasty beef recipe and write your thoughts in the comment box below.
See u Soon in Next Video....
Malaysia Kitchen - Beef Rendang - Cooking video
Ingredients:
40.5 ounces Refrigerated coconut milk
2 tsp. Baking powder
3¼ lbs. Flank steak cut into 2½ x 2 x ¼ inch pieces
5¼ cups + 1 Tbs. Vegetable oil
2 tsp. Freshly ground white pepper
2 tsp. Cornstarch
Kosher salt
¾ cup Finely chopped shallots
¾ cup Finely chopped onions
3 Cinnamon sticks
1 tsp. Cardamom pods
1 tsp. Whole cloves
¾ cup Very finely chopped lemongrass
¼ cup Wild - kaffir - lime leaves
3 Tbs. Very finely chopped fresh candlenut
3 Tbs. Very finely chopped fresh galangal
2 Tbs. Very finely chopped fresh turmeric
2 Tbs. Very finely chopped fresh ginger
2 Tbs. Chopped garlic
1 Tbs. Red chile flakes
½ Tbs. Freshly ground black pepper
2 Tbs. Chopped gula malakka - aka palm sugar
2 Tbs. Tamarind juice
2 tsp. Ground coriander
1 tsp. Ground fennel seeds
1 tsp. Ground cumin
¾ 200-gr. packet Tean's Gourmet chicken curry paste - available at well-stocked Asian markets
1 Tbs. Soy sauce
Sugar
½ cup Fine coconut flakes, toasted until light brown
Preparation:
1. Separate the water from the coconut cream in each coconut milk can. Discard the water and reserve the cream.
2. Fill a large bowl with water and stir in the baking powder. Soak the beef in the water for about 10 minutes. Transfer the beef to a colander to let all the water drain and let it rest for about 10 minutes.
3. In a large container, marinate the beef with 1 Tbs. of the oil, the pepper, cornstarch, and ½ Tbs. salt for at least 20 minutes and up to 2 hours.
4. Heat 1 ¼ cups of the oil in a 12- to 14-inch skillet over medium heat, stir in the shallots, onion, cinnamon sticks, cardamom pods, and cloves and cook, stirring occasionally, until the shallots and onions are softened but not browned, about 10 minutes.
5. Stir in the lemongrass, lime leaves, candlenut, galangal, turmeric, ginger, garlic, chile flakes and black pepper and cook, stirring, until barely golden, about 30 minutes.
6. Add the gula malakka, tamarind juice, coriander, fennel seeds, and cumin and cook, stirring occasionally, until golden brown, about 10 minutes.
7. Remove the cinnamon sticks and lime leaves. Strain the mixture with a fine sieve and wipe the oil from the skillet.
8. Put the strained spices back in the clean skillet and stir in the curry paste and soy sauce and cook over low heat, stirring frequently, for 5 to 8 minutes.
9. Pour in the coconut cream and simmer, stirring frequently, until the coconut cream turns golden, 20 to 30 minutes.
10. Meanwhile, in a large pot, heat the remaining 4 cups of the oil over medium-high heat until it reaches 325°F.
11. Working in two batches if necessary, cook the beef in the oil for 1 or 2 minutes. Remove with a slotted spoon, transfer to a colander or strainer, and briefly run under hot water to remove the oil.
12. Add the beef to the coconut milk mixture and cook, stirring occasionally, until the sauce reduces by about half, about 20 minutes more. Season to taste with more salt and sugar. Stir in the coconut flakes and serve immediately.
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