Time 1h45m Yield 4 servings. Number Of Ingredients 9 Steps:
In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. , Serve with rice. Garnish with raisins, peanuts and coconut if desired.
Time 1h Yield 4 Number Of Ingredients 10 Steps:
Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear. Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.
Time 2h15m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Cut the beef into 1/2 inch cubes. Chop the onion and peppers. In a large saucepan, combine the beef, onions, peppers, undrained tomatoes, curry powder and salt. Bring to a boil, reduce heat and simmer until meat is tender, about 1 1/2 to 2 hours. About 45 minutes to a half hour before ready to serve, prepare the rice according to package directions. Serve the beef over the rice and top with some raisins.
Time 4h Yield Serves 8 Number Of Ingredients 0 Steps:
In a large casserole fry the onions & garlic till soft & golden Add the coconut, curry powder & paste to the stock & pour over the onions adding a dash of tabasco & bring to the boil then turn down to a simmer. Cut the meat into large peices. Mix spice with flour & coat the meat. In a frying pan brown the meat 5-6 peices at a time. draining oil then adding to stock. continue till all meat is browned and added to stock. Bring to the boil and then simmer on low heat for 3 hours. Stirring occasionally to avoid it sticking to pan.
More about “african beef curry recipes”
Time 1h Yield 4 serving(s) Number Of Ingredients 10 Steps:
Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear. Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.
