material
Ingredients: beef, onion, two carrots, two garlic heads in a potato.
Seasoning: a small amount of curry powder, Chili powder, cumin powder, black pepper powder, a proper amount of broth or tomato sauce 1 small pot of whipped cream, a tablespoon.
method of work
1. Slice onion, mince garlic, cut potatoes and radishes, and cut beef into small pieces to remove blood foam for later use.
2. Add oil to the hot pot (slightly more than usual cooking), pour in onion and garlic foam and stir fry slightly, then add a tablespoon of curry powder, cumin powder, and a small amount of black pepper powder and Chili powder to stir fry.
3. Add the beef pieces and continue to stir fry, then pour in the appropriate amount of broth or water and tomato sauce for stewing. Simmer until the beef is almost soft and rotten (about one and a half hours), add a spoonful of curry powder and a little salt to taste, then pour in potatoes and carrots and continue to simmer (add water depending on the amount of water in the pot).
4. Finally, pour a tablespoon of whipped cream, and when the soup is almost collected, put it out of the pot and sprinkle some parsley.
It's delicious with the ready-made Nan cake just bought from the Indian supermarket. Beef is the cheapest big piece of beef in the supermarket. Boil it.
It takes time to get up, and it may be faster to have a pressure cooker. It's really good to eat curry for a change once in a while, but it can't be too frequent for me or it will ~. The amount of various powders can be controlled by yourself. If you want to be spicy, put more Chili powder, and if you want curry flavor, put more curry. Tomato sauce and whipped cream are indispensable, adding a little sweet and sour flavor and thick consistency.
Practice 2, Indian cheese curry beef
material
"5 beef ribs", "2 tomatoes", "3 coriander", "cheese 1 cup", "3 fragrant leaves (laurel)", "eggplant paste 1 tablespoon", "2 cups of water" and "black pepper granules/kloc-0" "Alpinia katsumadai powder 1.5 tsp", "Dioscorea zingiberensis powder 1 tsp", "Ginger 1 small piece", "3 cloves of garlic", "2 peppers", "onion 1 piece" and "coriander"
method of work
1: soak the beef in clean water for half an hour to remove the blood, change the water in the middle 1-2 times, then wipe dry and cut into large pieces for later use.
2: Prepare a pot of water, lightly cut the cross at the bottom of the tomato, boil it in cold water until the tomato skin is open, take it out, line it with heat, peel it, remove the pedicle and dice it.
3: Black pepper, fennel seeds and fragrant rapeseed are sauteed with small fire, and then ground into stir-fried powder with a mill for later use (if there is no mill, they are ground with a grinding cup).
4: Ginger (half finger thickness) peeled and cut into small pieces, onion peeled and cut into pieces, onion peeled and cut into pieces, finger pepper cut to remove the top, one peeled and diced, and one peeled garlic peeled and cut to remove the roots. Put all the curry sauce spices into a blender and mix them into a sauce for later use (without a blender, all the spices will be ground and mixed).
5: Heat the pan, add oil (a little more oil, 1-2 tablespoons), then put the beef ribs in pieces, fry until all sides are burnt, and then take them out for later use.
6. After taking out the beef, stir-fry the curry sauce in the original pot.
7: Then add the diced tomatoes and tomato paste and stir well.
8: Put the beef pieces in the pot and mix well, then add water until the beef is covered.
9: Cover the fragrant leaves, boil over high fire, and turn to low heat for 2 hours. During this period, it is necessary to open the cover and stir every 20-30 minutes to avoid touching the bottom, and the more dense the stirring is.
10: During the stew of curry, the coriander used as the material is washed, cut into pieces, and then the cheese is added and mixed well for later use.
1 1: After the curry is cooked, season it with salt, then pick out the fragrant leaves, turn off the heat, add the coriander cheese and mix well.
12: Serve.