Beef Bombay Curry
photo by PaulaG
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 lbs beef steaks, cut in cubes (i.e., round or london broil)
- 1 tablespoon oil
- 2 onions, chopped
- 2 cloves garlic, minced fine
- 2 green chili peppers, minced fine
- 1 tablespoon fresh grated ginger
- 1 1⁄2 teaspoons turmeric
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 (14 ounce) can chopped tomatoes, with their liquid
- 1 cup coconut milk
directions
- Heat the oil in a large frying pan.
- Add the onions and cook till they soften.
- In a small bowl or coffee cup, combine the turmeric, cumin, coriander, and chilipowder.
- Add these spices and the garlic, chilipeppers and ginger to the onions, and mix well.
- Cook for another minute.
- Add the cubed beef and cook until it is well browned and completed covered by the spice mixture.
- Add the salt and the tomatoes.
- Allow to cook at a slow simmer, covered, until the beef is cooked through and tender.
- This make take 1 to 1 1/2 hours, depending on the tenderness of the original beef.
- Add the coconut milk and stir well.
- Simmer uncovered for 5 minutes, or until sauce slightly thickens.
- Serve with rice.
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Reviews
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this is a great recipe. easy to do. my own variations to the basic are as follows.<br/>after adding the spices to create soup just add beer a lager preferably this goes with all Indian curries. an old Indian gentleman showed me this a long time ago. I also add sweet potato as a filler and it adds to the colour. those orange coloured sweet potatos. It does improve with age so cook plenty and freeze the excess great for future meals.
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Oh my word, the best curry I've ever made myself! The only changes I made were to use a small can of chopped green chilies, and chopped fresh tomatoes instead of the can. I added maybe 1/2 cup of beef broth to make up for the moisture. Sprinkled with cilantro, then served with a lime wedge at the table. My husband and I thought it was tasty, but as soon as we squeezed the lime juice over, it was phenomenal! THANKS!
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This is the first time I am attempting an indian recipe from zaar. I am really pleased with the outcome. I left out the tomato and the coconut milk entirely, and it was still great. The omission of tomato made it a yellow curry. Instead of tomato, I added 1/2 tsp tamarind concentrate and 1 tsp sugar. It was perfect. I will make it again.
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RECIPE SUBMITTED BY
FlemishMinx
Belgium
I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home.
I think cooking is one of the nicest things a person can do for someone they love (including themself!)
I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)