|Khazana of Indian Recipes|
|by Sanjeev Kapoor|
This Book was first published in January 1999 and six reprints were released in the same year.
Tip: Try beef curry for more results.
Results 1 - 8 of 8 for indian beef curry
Saute beef in the ghee ... minutes. Stir in curry paste, mixing well. ... may be substituted for the hot, depending upon what level of heat is preferred.
Dredge meat in ... For a mild curry, decrease amount ... minutes or until the meat is tender. Serve with rice and an assortment of condiments. Serves 4.
Melt butter in ... saute gently. Add curry powder and mix ... peanuts or cashews and banana chutney. Any or all of these may be used on top of each serving.
Preheat oven to 400 degrees. Mix first 7 ingredients. Roll dough. Cut in 2 inch round. Spoon meat mix on each. Fold in half. Seal edges. 1/2 inch ...
Brown ground beef and onions. Drain ... heat and simmer, covered for 20 to 25 minutes or until potato is tender. Serve over rice. Yield: 6 to 8 servings.
1 tsp. turmeric Brown 1/2 of onion in oil. Add other onions and garlic and stir. Add other spices and mix. Add meat and brown. Do not drain. Add ...
Slice steak diagonally ... Combine cornstarch and beef broth. Set aside. ... minutes. Stir in curry powder. Return other ... well. Serve over rice or pasta.
Sift flour and salt together. Make a well in the center of the mixture and quickly pour in oil and water. Stir briskly until combined, gradually ...
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