Persons
4
Serving Size
1 cup
Prep Time
25 minutes
Cook Time
2 hours
Total Time
2 hours, 25 minutes
Ingredients
- 1 kg skirt of chuck steak
- 1onion diced
- 1/2 cup diced capsicum
- 1 clove gralic chopped
- 6small chillies chopped
- 2 teaspoons grated fresh ginger
- 6 teaspoons ground cummin
- 1/4 cup ground coriander
- 1 teaspoon tumeric
- 1 teaspoon mustard seeds
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon curry paste
- 3 tablespoons white vinegar
- 1 can diced tomatoes
- 1/4 cup tomato-paste
- 1 cup beef stock
- 1 tablespoon oil, butter or ghee
Instructions
- heat the butter in a frying pan
- Brown the beef in batches don't overcrowd the pan
- Place cooked beef in a slow cooker or casserole dish
- deglaze the pan with a tablespoon of butter
- Add onion, capsicum, garlic, and ginger
- Cook until soft and slightly caramelized
- Make spice mix
- In a bowl add cumin, coriander, turmeric, mustard seeds, black pepper, curry paste, and vinegar. Mix it into a paste
- Add the spice mixture to the pan and cook until aromatic.
- Add the contents of the pan to the beef.
- mix in the tinned tomatoes tomato-paste beef stock
- cook on high in the crock-pot for 4 hours Low for 8 hours or in the oven at 180°c for 1 ½ to 2 hours until the meat is tender.
Nutrition Facts
Beef Curry
Serves: 4 person
Amount Per Serving: 1 cup
|
||
---|---|---|
Calories | 380 | |
% Daily Value* | ||
Total Fat 20 grams | 30.8% | |
Saturated Fat 6 grams | 30% | |
Trans Fat 1 gram | ||
Cholesterol 72 mg | 24% | |
Sodium 885 mg | 36.9% | |
Total Carbohydrate 22 grams | 7.3% | |
Dietary Fiber 7 grams | 28% | |
Sugars 9 grams | ||
Protein 27 grams |
Vitamin A 5% | Vitamin C 22% | |
Calcium 14% | Iron 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Alice's Kitchen