Tag Archives: diced beef

Beef And Coconut Curry

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I love a good curry!

With meat falling apart and a really flavourful sauce this curry doesn’t last long in our house. I make this quantity to ensure I have some leftovers to freeze in individual meal boxes with some rice or to use as a home made pie filling, it’s an Australian thing, we love our pies!

Although you might be put off by the quantity of ghee, don’t worry! Towards the end of cooking the fat all rises to the surface of the curry and I just spoon it off.

Serves 10-12 and freezes very well.

Ingredients

100g ghee

4 large tomatoes

1 large onion, peeled and roughly chopped

6 garlic cloves, peeled

70g fresh ginger, peeled and roughly chopped

3 onions, peeled and sliced

3 tablespoons ground cumin

3 tablespoons ground coriander

1 teaspoon ground fennel

1/4 teaspoon ground cinnamon

1 pinch ground cloves

1 teaspoon Kashmiri chilli powder

1.5kg beef, fat and sinew removed, diced

670mls coconut milk

400mls passatta, sieved tomatoes

2 tablespoons tomato paste

a pinch of saffron

salt and pepper

100g raw cashew nuts

fresh coriander to serve

Method

Heat half the ghee in a large oven proof pan, with a tight fitting lid,over a medium to high heat.

While the ghee heats, process the tomatoes, one onion, garlic, ginger and 200mls of water to make a paste.

Add this paste to the pan and bring it up to a gentle simmer, let the paste slowly reduce down until you have a thick, dark red paste left in the pan, this usually takes around 40 minutes.

Scrape the paste out of the pan and set aside.

Preheat the oven to 150 degrees Centigrade.

Add the remaining ghee to the pan and add the three sliced onions, cook the onions until soft and then add the cumin, coriander, fennel, ground cloves and chilli powder.

Stir well and cook for 1 minute.

Return the paste to the pan, heat through, stirring well.

Now add the beef and stir through regularly for a couple of minutes to allow it to seal a little.

Pour in the coconut milk, passatta and tomato paste and sprinkle over the saffron. Stir well and season with salt and pepper.

Cover with the lid and pop the pan in to the oven.

Bake for 3 hours, stirring occasionally.

Towards the end of cooking, spoon off the fat that will have risen to the surface.

Heat a frying pan over a high heat, add the cashews and dry fry until they are colouring up.

Pour the nuts not a chopping board to cool, once cool, very roughly chop them . Roughly chop a handful of fresh coriander, leaves and stalks.

To serve, sprinkle over the nuts and coriander.

Baked Beef Curry With Cashew Cream and Coconut Milk

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I’m afraid that this is a totally unauthentic curry with little bits of everything in it but we really enjoy it!

The cashew cream is made from whizzing raw cashews and water and really does add a lovely richness to this dish.

Serves 10-12 and freezes really well.

To make it dairy free just use oil.

Ingredients

6 large tomatoes, quartered

2 thumb size pieces of fresh ginger, peeled and roughly chopped

4 large garlic cloves, roughly chopped

1 red onion, peeled and quartered

500mls water

3 x 5cm cinnamon sticks

5 whole cloves

80g ghee

1.7kg diced beef

2 tablespoons ground coriander

1 tablespoon ground cumin

1 teaspoon ground turmeric

1/4 teaspoon cayenne

2 dried chillies

440mls coconut milk

270g raw cashews

500mls beef stock

salt and pepper

Method

Process the fresh tomatoes, ginger, garlic and onion with 100mls of the water. I use a stick blender.

Heat a large frying pan over a medium heat, add the ghee and once melted, pour in the tomato mixture.

Cook over a medium to high heat until the sauce has thickened and darkened, this can take 30-45 mins.

Pour the cooked tomato paste into a large oven proof casserole with a lid.

Heat the casserole over a medium heat and add the cinnamon, cloves, coriander, cumin, turmeric, cayenne, dried chillies, salt and pepper, mix well.

Turn the heat to high and add the beef, brown the meat.

Pour in the coconut milk and stock, process 150g cashews and 400mls of water, add this to the meat and stir well.

Cover and pop in the oven for 4 hours.

While the beef is cooking, heat a small frying pan over a medium heat and roast the remaining cashews. Allow to cool and then chop lightly.

Serve the beef with the roasted cashews sprinkled on top.

 

Smokey Beef Chilli with Black Beans

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This is my all time favourite chilli dish, it can be made ahead of time at each stage, freezes well and feeds a crowd!

It is also surprisingly quick to make up before it goes in the oven for a long slow cook. I don’t brown the meat and instead leave the meat in the onion, garlic and spices overnight before throwing in the tomatoes and water, bringing it up to the boil and popping it in the oven.

I buy jarred peeled capsicums, lazy I know, I just check for seeds and then dice them, much easier than peeling fresh and saves time too!

I like my chilli quite thick so I often cook it uncovered for 90mins for the final stage but 60mins gives you a bit more liquid if that’s how you like it.

I serve it with rice, sour cream and a simple non spiced guacamole, avocado, lime and coriander.

I use leftovers to fill tortillas and top nachos or freeze in takeaway boxes as single potions with rice on the side.

Serves 10-12.

2.2kg beef, cubed into 3-5cm pieces

3 red onions, finely diced

8 cloves garlic, minced

2 tablespoons ground coriander

1 tablespoon ground cumin

5 chipotle chillies and their adobe sauce, chopped

3 tablespoons oil

5 skinned and deseeded capsicums

2 dried ancho chillies, soaked for 30mins in very hot water, deseeded and chopped

1 teaspoon cayenne

1 tablespoon smoked sweet paprika

2 tablespoons cocoa

1 tablespoon dark brown sugar

1 tablespoon salt

700mls sieved tomatoes

700mls water

4 tablespoons tomato paste

3x400g tins black beans, drained and rinsed

Method

Combine the beef, onion, garlic, ground cumin and ground coriander in a large bowl or plastic bag, cover and leave overnight in the fridge.

Heat a large pan over medium to low heat, add the oil and once hot, add the contents of the bag except the beef.

Cook until the onion is soft and then add the beef, capsicum, ancho chillies, cayenne and smoked paprika. Stir well.

Preheat the oven to 160degrees Centigrade.

Add the cocoa, sugar, salt, sieved tomatoes, water and tomato paste, stir well and bring up to a simmer.

Cover with a piece of baking parchment and then the lid and place in the oven, bake for 3 hours.

After three hours, add the drained beans, stir well and place back in the oven for 60-90 minutes uncovered, until the chilli has thickened and the meat is falling apart.