Curry beef

Sometimes I’ll pick up awkward cuts of meat… if it looks good. Have I ever bought beef shin? Hell no. But, it looks respectable enough to try… reasonably priced enough too.

sweet,spicy but still divine :positive

In case it's not obvious from the fact that I've now posted two recipes for it, I love Indian-spiced beef curry. Something about the combination of warm spices, sweet coconut milk, and tender meat really gets my engine revving. This version is much quicker than the previous one (no marinating required). It also has a slightly deeper flavour, thanks to the addition of garam masala and cumin. Differences aside, I love them both and would happily eat either any day.

It's about unique smell and taste of Tree Basil make the dish outstanding

This is my mother's recipe and it turns out awesome ,,,

Thanks to Mish Delish a recipe blogger for this one.

I love me some ox tail yum yum specially curry ox tail goes good over white rice ..enjoy !

Fancy a curry for your single belly? Then make it happened....!

http://kusinamics.blogspot.com

This is a flavourful, hearty meal that everyone will love.

Curry Chicken

My husband has really gotten into curry dishes so I decided to try them at home. It was a big hit.

Nice easy curry, good textures- really warms the cockles of your heart. Enjoy!

This is such an easy, cozy, weeknight dish to make. We love Japanese curry in our house!!

Curry!!! My favorite dish for a lazy weekend. This dish is very easy to make, and it will warm up your stomach to entire body after 1 bite!Very flexible recipe! Feel free to change the heat level with the curry block you use! 🔥#curry #lunch #dinner #Japanese #chicken

I adapted a curry recipe that a neighbor taught me to make this authentic curry. This is the type of curry I ate growing up. You can make it with beef, pork, chicken, ground meat or whatever meat you like. These days I like making it with ground meat for a Keema style curry and eating it with naan.-You can use beef, chicken or any other meat you like. Chicken will taste quite light.-If you use a pressure cooker, the meat will become tender easily.-As it simmers, the soup in the pot will reduce, so add water if needed.-If you toast the chopped onion in a toaster oven for 15 minutes or so before sautéing, it will caramelize quite easily.-You can use garlic and ginger from tubes, but freshly grated tastes and smells better.-This curry is also delicious with naan instead of rice. For 7 to 8 servings or so. Recipe by Gonyonyo

I luv this rice

My husband loves curry but it has to be mild, but spicy and this recipe is just to his taste.

Filipino curry was one of my favourite dishes growing up. Traditionally the protein is chicken, but I chose to make mine with beef. Specifically, brisket. The long cooking time required by the meat allowed the flavours to deepen, and the potatoes to turn soft and silky. Following family tradition, I used ready-made, generic supermarket curry powder. Feel free to use a blend such as masala. The proportions below may vary depending on the strength of your curry powder.

Featured on June 19, 2020 ♬This is a healthy curry rice made by simply chopping the ingredients and simmering them in a pot.The Origin of This RecipeThis is a curry rice I often make with my mom. I measured the quantities to share the recipe.

I was looking for something different to do with a roast I had in the freezer and this didn't disappoint. I borrowed a technique from Kenji Lopez-Alt in caramelizing the onions. Adding the water allows the Maillard reactions (responsible for browning) evenly and without burning the onions, resulting in sweet, savory onions. I used top sirloin, but you can use any large roast for this recipe, chuck might actually stand up better to the low, slow cooking. Try to use the freshest spices you can scrounge up!