Saturday, 24 November 2012

Curried Beef with Winter Vegetables

Curried Beef with Winter Vegetables

When ever you hear about any dish specially meat or Beef Curry, you think it is from any South Asian countries like India, Pakistan or Bangladesh. But surprisingly. This dish is not from Indian Subcontinent, it is from Great Britain. Britishers, during their 200 years of Colonial rule over Indian Sub- continent has grown an affinity towards curries. There are more restaurants serving Curry dishes in Great Britain than anywhere else in the world. This curry dish though has an Indian influence, it is slightly different in taste and is not as much spicy. This dish is very versatile, you can serve this dish with, any pilaf or even with Naan or Roti (Indian flat breads), even I have seen people eating this with loads of Mashed potatoes and freshly baked breads. Which ever might be the accompaniment, the dish is a winner by itself. In case you don't eat beef, you can always cook this with Lamb or Mutton.

Preparation Time :  15 minutes
Cooking Time      :  50 minutes
Roasting Time     :  1 hour
Resting Time       :  10 - 15 minutes
Difficulty              :  Medium
Serves                  :  4 - 6

Ingredients : 

  • 500 Grams of Beef for stew, such as beef chuck roast, cut into 1-inch chunks (Or you can use Lamb /Mutton instead of Beef) 
  • 3 tablespoons Olive Oil
  • 2 (3 inch) pieces Fresh Ginger Root, peeled and diced
  • 3 cloves Garlic, minced
  • 2  Onions, peeled and diced
  • 2 Celery Ribs, chopped
  • 2 tablespoons Curry Powder, or to taste (use any packaged Curry Powder)
  • 2 teaspoons Coriander Powder
  • 1 teaspoon Turmeric Powder
  • 2 Carrots, peeled and sliced
  • 2 Parsnips, peeled and sliced
  • 2 Potatoes, peeled and cubed
  • 1 Zucchini, sliced
  • 2 Apples - peeled, cored and chopped
  • 1/4 cup Raisins
  • 1/2 cup Cashews
  • 1/2 cup Water


    Method :

      1) Preheat oven to 350 degrees F (175 degrees C).

      2) Line a roasting pan with aluminium foil.

      3) Place the washed, cleaned and drain beef (or Lamb/Mutton) into another pan with enough water to cover.

      4) Place the Pan containing beef (lamb/Mutton) over medium high heat. Bring to a boil, reduce heat and simmer for 30 minutes.

      5) Meanwhile, heat the olive oil in a deep pot over medium-high heat.

      6) Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes.

      7) Mix in the curry powder, coriander powder, and turmeric, and toss to evenly coat the onion mixture.

      8) Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples.

      9) Stir in the beef (lamb/mutton) with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.

      10) Pour the beef (lamb/Mutton) and vegetable mixture into the prepared roasting pan.

      11) Drizzle 1/2 cup water over the mixture. Cover the pan with aluminium foil. Bake in preheated oven until heated through, about 1 hour.

      12) Once roasting time it over, let it roast for 10 - 15 minutes, then check if the beef (lamb/Mutton) is properly cooked with a fork. If it is done, check the seasonings and adjust if required.

      13) Once your Beef Curry with Vegetables is ready serve with Pilaf or Roti or with Mashed Potatoes and Freshly Baked Bread and enjoy with the family. Because this is a kind of dish you can't just eat alone, you need whole family or a group of friends to enjoy it along with you.

      14) You can decorate your serving dish with chopped coriander leaves or Red chilies cut in roundels before serving.

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