A teaspoon of each is the perfect quantity for this recipe. Garlic and ginger give great depths of flavor to a curry. You could use fresh or you could even use the store bought paste. So for 2lbs/1kg of beef I would use 2 large onions, roughly chopped as they will disintegrate during the cooking process. In a beef curry you want to have extra onions to get the perfect gravy consistency. Keep the pieces 1 to 1 and a half inch size, usually your butcher will cut your meat to your preference. So a combination is always good especially if someone prefers boneless. The kind of meat to use? Here I will be using a mix of bone in and boneless beef, reason being bone in beef has a lot more flavor and you get all that extra flavor while the meat is cooking especially in curries. If you do keep the curry in the fridge make sure to heat the curry up thoroughly. Curries usually taste better the next day as the flavors blend and diffuse into the curry. If you want you can cook this curry a day ahead and the curry will stay good in the refrigerator for 3-4 days. You could have other curries to complement this dish such as dhal which goes very well with beef curry. Usually if you cook this in a sauce pot it takes a longer time to get the meat to become soft and tender so using the pressure cooker will reduce the cooking time by almost half.īeef curries like most curries are served with rice, naan or roti’s. I will be cooking this recipe in a pressure cooker to speed up the cooking process and also make it a easy to cook one pot recipe. I would choose a beef curry over most curries! The most tender pieces of meat, soft and full of flavor with perfectly cooked potatoes in a deliciously spiced gravy. Beef curry is popular in parts of Asia, it has always been popular in our home growing up and now me being a mom myself I love to cook this for my family too. We all love a curry and a beef curry with potatoes and a side of rice is definitely comfort food.
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