1/3 Photos of Beef Curry (Oamc)
Something my DH came up with. Lancanshire relish sauce is similar to worcestershire but sweeter (they use fruit in the cooking process). It took 2.6kg (5 3/4lbs) of gravy/shin beef to get 2kg (4 3/8 lbs) and 600grams (21ounces) of skirt to get 500grams (17.6 ounces)(Trimmed of fat and grissle). The cup measurements for the vegetables is peeled, cut/diced. Prep time is based on you doing this, buying predone will save time but you could do what I did and got the kids involved DS and DH and had them doing the peeling and dicing while I did the rest. Sometimes it took longer but the memories are irreplaceable.
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Units: US | Metric
- 2 kg stewing beef (I use gravy or shin beef)
- 1/2 kg skirt steak
- 1 potato (peeled and cut into large diced pieces 1 1/2 cups)
- 1 potato (peeled and cut into small diced pieces 1 1/4 cups)
- 1 sweet potato (peeled and diced into large pieces 2 cups)
- 1 onion (peeled and quartered and separate segments 1 cup)
- 2 carrots (peeled and cut in chunks 1 cup)
- 2 tablespoons curry powder (I use Clive of India)
- 2 teaspoons mustard powder
- 1 teaspoon sugar
- 2 garlic cloves (crushed or minced)
- 1 cup beef stock (use beef granules + water)
- 1 (400 g) can diced tomatoes (about 14 ounces)
- 1/2 cup flour, seasoned with
- salt and pepper
- 1/8 cup Worcestershire sauce, plus
- 1 teaspoon sugar, I actually use 1/4 cup lancanshire sauce but ZAAR won't accept
- 1 tablespoon mixed fresh herbs (I use oregano, thyme and rosemary)
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon ginger
- 1 tablespoon mixed fresh herbs (extra, chop just before using)
- 8 -12 tablespoons oil (for cooking)
- 1Preheat oven to 150 degree C (300 degree F).
- 2Peel and dice vegetables.
- 3Mix curry powder, mustard powder and sugar together.
- 4Trim and dice meats into large bit size pieces.
- 5Coat meat with seasoned flour (best way I found is to put flour in a large bowl and in batches put the meat in to be coated, shake of excess and cook that batch continue to all meat used).
- 6In a heavy duty pot (suitable for oven) put in oil (enough to cover bottom of pot) and over medium/high heat cook meat in batches to seal, set to one side, keep warm covered with alfoil or use a casserole dish with lid.
- 7Wipe pot clean (to get rid of burnt flour).
- 8Heat 2 tablepoons oil over medium high heat, cook potatoes and sweet potatoe for 10 minutes. Turn heat down to low.
- 9Remove potatoes with slotted spoon onto a plate and put to one side.
- 10Add more oil if required and turn heat up to medium/high and add onion and saute till soft. Turn heat to low.
- 11Remove with slotted spoon and add to potatoes.
- 12Over medium heat add curry powder, mustard powder and sugar mixture and the garlic cook till fragrant (about 1/2 to 1 minute).
- 13Add vegetables to curry mixture and cook for 2 to 3 minutes of medium/high heat.
- 14Now add the meat and mix well with the vegetables.
- 15Add carrot, beef stock, tomatoes, lancanshire (or worcestershire),fresh herbs, cayenne pepper, chilli powder and ginger powder. Mix well together.
- 16If meat and vegetables are not covered in liquid, top up with water and stir.
- 17Put lid on pot and put into oven for 3 - 4 hours, till meat is tender, stirring occassionally.
- 18Just before serving add extra tablespoon of fresh herbs (chop just before using).
- 19Serve with rice.
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Nutritional Facts for Beef Curry (Oamc)
Serving Size: 1 (347 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 669.7
- Calories from Fat 412
- Total Fat 45.8 g
- Saturated Fat 15.7 g
- Cholesterol 136.0 mg
- Sodium 309.2 mg
- Total Carbohydrate 18.9 g
- Dietary Fiber 2.7 g
- Sugars 3.9 g
- Protein 43.9 g
The following items or measurements are not included:
mixed fresh herbs
mixed fresh herbs