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- Meat and poultry
- Beef curry
This fragrant and colourful beef curry with tomatoes and coconut milk can be eaten with rice or naan.
205 people made this
- 2 tablespoons ghee (clarified butter)
- 2 cloves garlic, crushed
- 1 large onion, finely sliced
- 2 red chillies, thinly sliced
- 2 whole cloves, bruised
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon chilli powder
- 1 teaspoon turmeric
- 1 1/2 teaspoons ground cumin
- 675g (1½ lb) beef fillet, cubed
- 1 teaspoon salt
- 1/2 (400g) tin chopped tomatoes
- 175ml (6 fl oz) coconut milk
- 275g (10 oz) spinach
- 1 teaspoon lemon juice
MethodPrep:30min ›Cook:45min ›Ready in:1hr15min
- Heat the ghee in a large saucepan over medium heat. Stir in the garlic and onion and cook until softened, about 5 minutes. Add the chilli and continue to cook for another 3 minutes. Season with the cloves, garam masala, coriander, chilli powder, turmeric and cumin. Cook for 2 to 3 more minutes to release the flavour.
- Stir in the beef and salt, cook for 3 minutes more. Add the tomatoes, coconut milk and spinach. Bring to a simmer, then cover and cook for 20 minutes, stirring occasionally.
- Uncover, then stir in the lemon juice and cook for 10 more minutes, stirring frequently until the sauce has thickened.
Reviews & ratingsAverage global rating:(68)
Reviews in English (56)
I just loved this curry, but it was far too hot for my 2 sons. The spices and flavors were simply wonderful, but be warned this is rather on the hot side. If you don't like your curry hot it may be worth cutting down on the Serrano peppers. I followed the recipe exactly as written.-25 Mar 2010
love this but changed i used braising steak and put it in the oven for the afternoon on gas mark 3 loved it-13 May 2012
easy and tasty-18 Nov 2010
Beef Kofta Spinach Curry (Gluten Free Recipe)
Melbourne is known for its fickle weather. We’ve had a couple of warm days which made me feel like summer hasn’t left us yet. For the last couple of days, however, the chill has finally set in to remind us that we are half way through Autumn.
It’s the time of the year where comfort food reigns my appetite. It’s the time of the year where my poor old stick blender is heavily used to ensure my soup is all smooth and velvety. It is also the time of year my cravings for curries are stronger than ever.
My last meatball dish has really set the motion to more meatball recipes. As much as I relish the convenience of cooking with mince meat directly (i.e. shorter cooking time and minimal prep), there’s something about rolling them into meatballs which makes me feel like the meal is more put together.
I confess that I have made this beef meatball curries 3 weeks in the row and we are still lovin’ it! From the cook’s perspective, it was an easy one dish meal, meat and vegetables all in one pan! From an eater and rice lover point of view, it is saucy and tasty with a kick to the palate. I love that it is a dish that calls for lots of steamy basmati rice to mop up the delicious sauce!
Notes about this recipe
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THE BEST SPICY BEEF CHOY MEIN RECIPE IN THE 21ST CENTURY
Marinate 1 pound of grass fed thinly sliced Beef Flank steak in 1 Tablespoon of Soy sauce,1 Tablespoon of Corn Starch,2 Tablespoons of Shaoxing Wine,1 Teaspoon of unrefined Sesame oil,1 Teaspoon of Rice Vinegar,1 Teaspoon of Oyster sauce, 1 Teaspoon of grated Ginger,1 Egg white,1 minced Garlic clove then make a Teriyaki sauce with 1 cup of low sodium Soy sauce, 1 half cup of Shoaxing Wine,2 Tablespoons of Rice Vinegar,2 Tablespoons of Tupelo Honey,1 Tablespoon of Corn Starch, 1 minced Garlic clove,1 chopped Onion, 1 Teaspoon of grated Ginger, heat the Teriyaki sauce until smooth. Add all the Teriyaki sauce after stir frying the Chicken Chow Mein, 2 chopped Celery Ribs, 1 half cup of Chinese long Green Beans, 4 chopped Scallions, 1 half cup of Baby Corn,2 chopped Celery Stalks,1 cup of shredded Napa Cabbage,1 chopped Red Bell Pepper,1 half cup of Baby Corn,2 pealed Carrots,cut into thin strips,1 Tablespoon of ground shichuan peppercorns,1 half cup of Cashews 1 half cup of Napa Cabbage, 2 minced Garlic cloves, 1 minced Onion, 1 half a cup of Bean sprouts, 1 half a cup of fresh Shiitake mushrooms, 1 half cup of chopped Bok Choy, 1 half cup of Snap Peas, 1 half a cup of Water Chestnuts, 2 Teaspoons of grated Ginger, 2 Tablespoons of Peanut oil, and a splash of toasted Sesame oil.
1 pound of grass fed thinly sliced Flank steak in 1 Tablespoon of Soy sauce,1 Tablespoon of Corn Starch,2 Tablespoons of Shaoxing Wine,1 Teaspoon of unrefined Sesame oil,1 Teaspoon of Rice Vinegar,1 Teaspoon of Oyster sauce, 1 Teaspoon of grated Ginger,1 Egg white,1 minced Garlic clove then make a Teriyaki sauce with 1 cup of low sodium Soy sauce, 1 half cup of Shoaxing Wine,2 Tablespoons of Rice Vinegar,2 Tablespoons of Tupelo Honey,1 Tablespoon of Corn Starch, 1 chopped Onion , 1 Teaspoon of grated Ginger, heat the Teriyaki sauce until smooth. Add all the Teriyaki sauce after stir frying the Beef Chow Mein. Boil 2 cups of Chinese Egg Noodles, using the directions on the package of Chinese Egg Noodles, add the Chinese Egg Noodles to a Wok,and stir fry 2 chopped Celery Ribs, 1 half cup of Chinese long Green Beans, 4 chopped Scallions, 1 half cup of Baby Corn,2 chopped Celery Stalks,1 cup of shredded Napa Cabbage,1 chopped Red Bell Pepper,1 half cup of Baby Corn,2 pealed Carrots,cut into thin strips,1 half Teaspoon of ground shichuan peppercorns,1 half cup of Cashews 1 half cup of Napa Cabbage, 2 minced Garlic cloves, 1 minced Onion, 1 half a cup of Bean sprouts, 1 half a cup of fresh Shiitake mushrooms, 1 half cup of chopped Bok Choy, 1 half cup of Snap Peas, 1 half a cup of Water Chestnuts, 2 Teaspoons of grated Ginger, in 2 Tablespoons of Peanut oil, and a splash of toasted Sesame oil,sir fry everything for 3 min
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WHAT KITCHEN ITEMS DO I NEED TO MAKE THIS SYN FREE BEEF AND POTATO STEW?
- Kitchen Scales
- Measuring Spoons
- Measuring Jug (perfect knife for chopping veg)
- Chopping Board
Beef and Spinach in Tomato Sauce
For many people, childhood memories of comfort food usually include some type of beef stew. Stews, by definition, are a combination of foods that are cooked in liquid that results in a gravy. They can include beef, chicken or lamb along with vegetables such as carrots, onions, peppers, mushrooms and potatoes. Ideally, these slow cooking stews are great for tougher cuts of meat that become tender with this slow, moist heat method. But even beans can be used for a vegetarian version of stew.
Because tougher cuts tend to be less expensive, stews are a great lower cost option for getting dinner on the table. Cuts of meat that have a lot of fat marbling and gelatinous connective tissue can result in very juicy and flavorful stews. If the resulting gravy is too watery, thickeners such as flour or cornstarch can be added to make a thicker sauce.
American versions tend to be filled with lots of root vegetables including plenty of potatoes. Cooked slow and served in a bowl with some crusty bread, it's the ideal hot meal on cold nights.
But a popular Middle Eastern version includes just the beef and spinach in a seasoned tomato broth. The idea of spinach may not sound all that comforting to kids but, in this case, the spinach gets a good long cook in the soup so that it is soft and easy to eat. And the taste is mostly of beef and tomatoes so the kids might not even realize you are sneaking spinach into their diets.
You can use fresh spinach but frozen works just as well thus making this recipe quick and convenient.
- 1 tablespoon canola oil
- 2 pounds beef stew meat
- 1/2 cup unsalted beef stock
- 1/4 cup Thai red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 1 (10-oz.) yellow onion, sliced (about 2 1/2 cups)
- 3/4 cup well-shaken canned full-fat coconut milk
- 8 ounces haricots verts (French green beans), halved crosswise
- 1/2 cup loosely packed fresh cilantro leaves
- 9 ounces fresh spinach (about 9 cups)
- 3 tablespoons fresh lime juice
- Cilantro sprigs (optional)
- Calories 248
- Fat 12g
- Satfat 6g
- Unsatfat 5g
- Protein 27g
- Carbohydrate 11g
- Fiber 2g
- Sodium 621mg
- Calcium 7% DV
- Potassium 2% DV
- Sugars 5g
- Added sugars 2g
Beef and Chickpea Curry with Spinach
This combination of beef and chickpeas in an Indian-inspired sauce is particularly delicious. I like to serve this with brown basmati rice, not only because I like its pleasant nutty flavor but also for its nutritional value. This is a generous serving (almost 2 cups/500 mL) so there will be more than enough to fill you up.
- Medium to large (31⁄2 to 5 quart) slow cooker
- 1 tbsp olive oil 15 mL
- 1 lb trimmed stewing beef, cut into 500 g
- 1⁄2-inch (1 cm) cubes
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 tbsp minced gingerroot 15 mL
- 1⁄2 tsp cracked black peppercorns 2 mL
- 1 piece (1 inch/2.5 cm) cinnamon stick
- 1 bay leaf
- 1 cup beef stock 250 mL
- 2 cups cooked chickpeas, drained 500 mL
- 1 tsp curry powder, dissolved in 2 tsp 5 mL
- (10 mL) freshly squeezed lemon juice
- 1 lb fresh spinach, stems removed, or 1 package (10 oz/300 g) spinach leaves, thawed if frozen 500 g
- Plain yogurt, optional
- 1. In a skillet, heat oil over medium-high heat. Add beef, in batches, and cook, stirring, adding additional oil if necessary, until browned, about 4 minutes per batch. Transfer to slow cooker stoneware.
- 2. Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, peppercorns, cinnamon stick and bay leaf and cook, stirring, for 1 minute. Add beef stock and bring to a boil.
- 3. Transfer to slow cooker stoneware. Add chickpeas and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until beef is tender. Add curry powder solution and stir well. Add spinach, in batches, stirring until each batch is submerged in the curry. Cover and cook on High for 20 minutes, until spinach is wilted. Discard cinnamon stick and bay leaf. Ladle into bowls and drizzle with yogurt, if using.
- If you are halving this recipe, be sure to use a small (11⁄2 to 31⁄2 quart) slow cooker.
- If using fresh spinach, be sure to remove the stems, and if it has not been pre-washed, rinse it thoroughly in a basin of lukewarm water.
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After working as a journalist and political speechwriter for many years, I was able to pursue another of my passions when I was offered the opportunity to write a cookbook. That marked the beginning of my serious interest in the health benefits of consuming nutritious whole foods. Several years ago, this interest took me in an entirely new direction when I discovered the work of epidemiologist David Barker. My most recent book, You Are What Your Grandparents Ate is based on 40 years of research into the field of science spawned by his research, which is known as the Developmental Origins of Health and Disease. Hundreds, perhaps thousands, of studies are now showing that many of the risks for chronic diseases can be traced back to your first 1,000 days of existence, from the moment you were conceived and perhaps even beyond to the experiences of your parents and grandparents.
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Beef & Spinach Pinwheels
Saute mushrooms, onion and carrot in hot oil until tender.
Add spinach, salt, curry powder and pepper combine thoroughly and set aside.
Make shallow cuts diagonally across steak in a diamond pattern at 1-inch intervals.
Pound steak into a 12x8-inch rectangle with a meat mallet.
Spread spinach mixture over steak to within ½ inch of edges.
Starting at short end, roll up steak jellyroll-style secure with wooden picks at 1-inch intervals.
Cut between picks into eight 1-inch slices.
Place slices, cut side down.
Cook according to your Advantium model's cooking settings or until desired doneness.
Serve with Creamy Mustard Sauce.
Creamy Mustard Sauce In a small bowl, combine ½ cup sour cream, ½ cup mayonnaise, 1 tablespoon Dijon mustard and ½ teaspoon lemon juice blend thoroughly.
1 pound beef, cut in 1-inch cubes
1 lemon, juiced
2 teaspoons salt
1/4 cup ghee
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 dried chiles, finely chopped
2 tablespoons ground coriander seeds
1 teaspoon ground cumin
1 tablespoon ground turmeric
1 teaspoon ground ginger
2 teaspoons black pepper
4 ounces tomato paste
1 1/4 cup beef stock
2 tablespoons garam masala
Sprinkle the beef with the lemon juice and salt, coating it evenly.
Heat the ghee in a skillet over medium heat. Add the onion, garlic, and chiles. Cook, stirring constantly, for 2 minutes.
Add the coriander, cumin, turmeric, ginger, and black pepper. Mix well and cook, stirring constantly, for 2 more minutes.
Add the beef to the skillet. Mix well so the meat is coated in the spice mixture. Cook for 5-7 minutes, stirring frequently.
Add the tomato paste and beef stock to the skillet. Bring to a boil then reduce the heat to a simmer. Cover the skillet and let cook for 30-40 minutes or until the beef is tender.
Stir in the garam masala and cook uncovered for 10 additional minutes or until the liquid is the desired consistency (it should be thick).