Traditional recipes

Beef and Fruit Curry

Beef and Fruit Curry

Ingredients

  • 2 Pounds boneless beef sirloin, cut into 1-inch pieces
  • 1 Tablespoon vegetable oil
  • 20 Ounces pineapple chunks, packed in juice
  • 2 Cups Raisin Bran cereal, slightly crushed
  • 14 1/2 Ounces diced tomatoes
  • 1 Cup chopped onion
  • 1 Cup dried apricots, halved
  • 1 Tablespoon brown sugar
  • 1 Tablespoon curry powder
  • 1/4 Teaspoon ground red pepper
  • 4 Cups hot, cooked brown rice
  • 1/2 Cup dry roasted cashews

Directions

In large skillet, quickly cook beef, half at a time, in hot oil just until browned. Drain off fat. Drain pineapple, reserving juice. Set aside.

In 4- to 6-quart slow cooker, combine cereal, undrained tomatoes, onion, apricots, sugar, curry powder, and red pepper. Stir in beef, drained pineapple, and 1/2 cup of reserved pineapple juice. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours.

Serve over hot rice. Sprinkle with cashews.

Nutritional Facts

Servings8

Calories Per Serving590

Folate equivalent (total)91µg23%

Riboflavin (B2)0.3mg20.3%


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Beef Curry with Fruit and Almond Rice

Flavors of coconut milk, curry, basil and lemongrass give this stir-fry dish a distinctively Asian flare.

Flavors of coconut milk, curry, basil and lemongrass give this stir-fry dish a distinctively Asian flare.

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Butcher Counter

Top Sirloin Steak

Learn more about this cut and other cuts at Beef. It’s What’s for Dinner.

Ingredients:

  • 1 beef Top Sirloin Steak, Boneless, 3/4 inch thick (about 1 pound)
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons minced garlic
  • 1 can (13-1/2 to 14 ounces) lite coconut milk
  • 1 to 2 teaspoons Thai red curry paste
  • Fruit and Almond Basmati Rice (recipe follows)
  • 1 teaspoon vegetable oil
  • 8 ounces fresh green beans, trimmed
  • 1/4 cup chopped fresh basil leaves
  • 1 tablespoon minced fresh lemon grass
  • 1/4 teaspoon salt

Cooking:

Cut beef steak lengthwise in half, then crosswise into 1/4-inch strips. Combine soy sauce and garlic in medium bowl. Add beef toss. Set aside.

Whisk coconut milk and curry paste in small bowl until well blended set aside.

Prepare Fruit and Almond Rice. Prepare 1 cup basmati rice according to package directions omitting butter or oil. Add 3/4 cup mixed dried fruit, chopped and 1/4 cup slivered almonds, toasted, during stand time.

Meanwhile heat oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Remove from skillet keep warm.

In same skillet, bring coconut milk mixture to a boil. Reduce heat simmer 5 minutes, stirring occasionally. Add green beans, basil, lemon grass and salt bring to a boil. Reduce heat simmer 11 to 13 minutes or until green beans are crisp-tender, stirring occasionally.

Return beef with juices to skillet cook and stir until heated through. Serve over rice. Garnish with basil and lime, if desired.

To toast almonds, spread in single layer on metal baking sheet. Bake in 350°F oven 3 to 5 minutes or until lightly browned, stirring occasionally. (Watch carefully to prevent burning.) Set aside to cool.


Learn how to make classic Sri Lankan Beef Curry!

We make curry at least once every week in our house. Usually, several times a week. It’s comfort food.

They are simple to make, and you can make a big batch at once. So curries are perfect for meal planning, and to freeze for later. Especially for those busy days and nights. And then you realize there’s delicious curry in the freezer, and all is right with the world again.

What is unique about Sri Lankan curry?

The curry powder is usually heavy on coriander, cumin, and black pepper. This blend of spices and flavors gives Sri Lankan curries a unique flavor profile. And the flavor changes with the ingredients that you use it with.

There’s also Jaffna curry powder that is very popular as well, which is a lot more spicy than the standard curry powder that I’ve shared on my blog before.

Sri Lankan curries can also include Ceylon cinnamon, which lends a lovely sweetness to the dish. Black pepper is also a very popular spice, and it adds a delightful smoky flavor.

Which cut of beef should I use to make this curry?

Chuck beef is ideal to make a curry. It’s lean but all the collagen and connective tissue in this cut will make the meat tender when braised for a length of time.

But if you want to make a quick curry, then I recommend using a cut of beef with some nicely marbled fat going through the meat, like sirloin.

How to make Sri Lankan beef curry

There are lots of ways to make curry. You have the easy, dump and cook method, OR the slightly more time-consuming method that develops layers of flavor.

I take the latter route most of the time. Which is to take some time to develop more layers of flavor. But the dump and cook easy curry does come in handy, especially on those nights when you just can’t be jazzed.

Layering flavors for the beef curry (takes longer)

The first step is to marinate the beef.

Cut the beef into bite-sized pieces the day before you’re making the curry. Place the beef in a bowl, and mix in the curry powder and salt. Refrigerate overnight, allowing the meat to marinate. One hour is the minimum marinating time, or up to a maximum of 24 hours in the fridge.

To maximize the flavors of your curry, you can caramelize the marinated pieces of beef in a saucepan (in batches). The beef doesn’t have to cook through, just a nice, caramelized surface on the beef. This is not necessary however, and I only do this very occasionally.

To make the beef curry base, saute onion, garlic, and ginger in pot with heated oil. Fry the curry leaves and fresh chili as well. This helps layer and deepen the flavor of these ingredients, before you add in the other spices.

Next, saute the curry powder with the other spices for just a few seconds, and then you can add the meat to the pot.

Saute the beef for about 15 minutes on medium high heat. Since I don’t caramelize the beef first most of the time, I like to saute the beef on a higher heat at this stage. I might even saute the beef longer to get a little caramelization on the beef – but this isn’t necessary.

Once the beef is sauteed, you can add the liquid to the curry. You can add as much or as little as you like. We like to add about 1 cup of liquid, usually 1/2 cup water and 1/2 cup coconut milk. Sometimes I add 1 cup of coconut milk for a curry that is extra rich and creamy. This is totally up to you.

Then the curry is simmered for about 30 – 40 minutes. Keep it covered if you want to preserve the curry sauce as much as possible, or uncover, if you’d like to have a reduced, thick curry sauce. And ALWAYS remember to season to taste.

For a creamier curry, only add 1/2 cup of water (or more if needed) to simmer the curry, and then add 1/2 cup of coconut milk only at the end.

The easy, dump and cook curry

No shame in taking the easy way out. Not when it comes to a curry as fine as this! It’s still delicious, IF you use a good curry powder.

Homemade curry powder is obviously the best choice for many reasons, but I understand if you don’t have any at hand. Do NOT use the pseudo curry powders from generic supermarket brands though. Get your hands on a good curry powder from an Indian / South Asian store. It’ll make all the difference! Bonus points if it’s a Sri Lankan curry powder, or at least a Madras curry powder. A good Sri Lankan curry powder will make a great beef curry!

Use a cut of beef that doesn’t need to be simmered for too long – like sirloin. OR you can use chuck as well, but cut it into thin slices, instead of bite-sized pieces. Make sure the sirloin is also cut into thinner / smaller pieces, since this will also help with keeping the meat tender, and cook the curry faster.

Add the onion, garlic, ginger into the pot, along with curry leaves and green chili (if you have it). Add the beef, curry powder, and spices into the same pot if you like too (or saute the onions first if you can).

When the beef has been sauteed for about 5 minutes on high heat, you can add the coconut milk. Lower the heat, and let the beef curry simmer for about 15 – 20 minutes. Season to taste. Now the curry is ready to be served!

Which version of the beef curry do I prefer?

That’s a no brainer. I of course prefer the version that develops layers of flavor, but is also a little more time consuming. This is your typical classic Sri Lankan beef curry.

Can I substitute any ingredients?

This curry works best for red meats like beef, lamb, mutton (goat), hogget (sheep), and even venison. Just make sure you have a cut that is ideal for stewing, so that you don’t end up with a dry, chewy curry.

If you can’t find Sri Lankan curry powder, try to locate a Madras curry powder. You can also make a curry powder that’s better than most generic supermarket curry powders with just ground coriander, cumin, cardamom, and black pepper.

If you’re not as tolerant of the heat, PLEASE adjust the level of cayenne pepper that you add. You can also remove the seeds from the green chili to reduce the heat. Heat / spice tolerance is subjective of course, and the recipe I’m sharing here is a MILD curry for us. We do add quite a bit more cayenne pepper / chili powder when we make this for ourselves.

How to store this curry

This curry always tastes better the next day, so I always make enough for leftovers!

You can store this beef curry for up to 3 days in the fridge. To store it for longer, divide the curry into portions and store in the freezer. You don’t want to reheat and refrigerate / re-freeze the curry multiple times.

So this curry is absolutely PERFECT for meal planning too.

Curries are naturally gluten free and can be keto friendly too (if your curry powder is keto friendly). So it’s a very hearty, and healthy meal option for you.

Serving suggestions

One of the most common questions I get asked about my curry recipes is what can they be served with?

Usually curries are served with rice, or some type of roti (like this Sri Lankan pol roti). This Sri Lankan beef curry is also perfect with rice or roti.

We also serve curries with string hoppers or hoppers. But for a low-carb alternative, I also serve curry with quinoa or cauliflower rice.

Other side dishes that go well with this beef curry simply depend on what you’d like.

If you want something creamy, this cashew curry, pumpkin curry or jackfruit curry are perfect choices.

This mango curry, or apple curry are perfect if you want something sweet and spicy to serve with your beef curry. The fruity sourness is great to cut through the fattiness.

Other vegetable dishes that also go well with this beef curry include beetroot curry, green bean fry, and mushroom curry.

But you can also pair this with other meat / seafood curries too. My very popular chicken curry, crab curry, black pork curry, or shrimp curry are all fantastic options!

And if you have any leftover Sri Lankan beef curry, you could make these meat buns or make kottu roti with the leftover curry too.

Looking for more recipes? Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.


3 More Solutions

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Recipe: Banana Kebabs in Chutney

Yummy curry to eat with rice or roti. Boil, peel and grate the bananas. Chop all the greens fine. Add all the greens to the grated bananas and mix well.

Recipe: Curried Fruit

Day before: Melt butter. Add brown sugar and curry. Drain fruit on paper toweling. Place drained fruit in buttered oblong casserole.

Recipe: Curried Fruit Bake

Place fruits in a shallow 1 1/2 Qt. casserole dish spoon butter/oleo mixture over fruits.


Indian Beef Curry

Indian beef curry. Succulent meat and aromatic spices combine to create the ultimate curry full of flavor and deliciousness. Bring on the cooler weather with a comforting bowl of this curry served with fragrant rice. Clearly, the best way to showcase the unique taste of an authentic curry.

When autumn (fall) arrives, one of my favorite sights are the trees and footpaths covered in pretty leaves. I really love the different shades of yellows and oranges, and diving deep in the beauty of this natural wonder is the best way to unwind and relax.

The slight chill in the air also divert my attention to comfort foods that can warm you inside out. Ending the day with a delicious hearty meal featuring this Indian beef curry is just perfection.

The secret to the perfect beef curry is allowing the beef pieces to cook in a delectable masala sauce and let them absorb the flavors. Not sure how to make the best Indian style beef curry? Come on, let’s start cooking.

I want to share with you two ways of making this curry – in pressure cooker and on stovetop. To be honest, I prefer the first method in which the meat is cooked quickly making them really soft and succulent. If you want to cook slowly, the latter stovetop method is the way to go. Either way, this Indian beef curry is going to be super delicious .

First, quick and easy pressure cooker method. Add the diced beef along with ground spices, ginger, garlic and onions. Don’t forget salt and pepper. Cook for about 5-6 whistles. The meat pieces need to be cooked through with a melt-in-mouth texture. Do not add water as water from the meat will create a very thick sauce.

While meat is getting cooked in the pressure cooker, make a spicy rich sauce comprising of few dried spices, ground spices and onions. I have also added some fresh coconut slices, but it’s totally optional in this recipe. The cooked beef along with the gravy or sauce goes into this spicy rich sauce making the most delicious Indian beef curry.

For stovetop method, make the sauce first and then cook beef in the sauce slowly. This method will require a longer cooking time, but it’s the best option if you don’t own a pressure cooker. Both methods of cooking will give you perfectly cooked and delicious curry with lots of flavor.

I have to say, this Indian beef curry makes for the perfect side dish for your next meal.


Recipe Summary

  • ⅔ cup olive oil
  • 1 tablespoon salt
  • 1 pound beef top sirloin, cut into 1-inch cubes
  • ½ large onion, chopped
  • 6 cloves garlic, minced
  • 2 (10 ounce) cans tomato sauce
  • 1 tablespoon tomato paste
  • 1 (10 ounce) package frozen okra, thawed
  • 2 cups water
  • 1 ½ tablespoons ground coriander
  • 1 teaspoon ground white pepper
  • 2 teaspoons ground cumin
  • salt to taste
  • 1 jalapeno pepper, thinly sliced

Heat olive oil in a large pot over high heat. Sprinkle 1 tablespoon salt over steak cubes cook and stir meat in the hot oil with onion and garlic until meat is seared, about 5 minutes reduce heat to medium cook and stir until meat is browned, about 3 more minutes. Remove steak pieces and set aside.

Stir tomato sauce and tomato paste into same pot mix in okra, water, coriander, white pepper, and cumin. Bring to a boil season with additional salt. Reduce heat to low and simmer until okra is tender, 30 to 45 minutes return pieces of beef to the bamia. Simmer until flavors are blended, about 10 minutes garnish with slices of jalapeno pepper.


Recipe Summary

  • 2 tablespoons ghee (clarified butter)
  • 2 cloves garlic, crushed
  • 1 large onion, finely sliced
  • 2 serrano peppers, thinly sliced
  • 2 whole cloves, bruised
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • ½ teaspoon chile powder
  • 1 teaspoon turmeric
  • 1 ½ teaspoons ground cumin
  • 1 ½ pounds beef tenderloin, cubed
  • 1 teaspoon salt
  • 1 cup chopped tomatoes
  • ⅔ cup coconut milk
  • 1 (10 ounce) bag spinach
  • 1 teaspoon lemon juice

Heat the ghee in a large saucepan over medium heat. Stir in the garlic and onion, and cook until softened, about 5 minutes. Add the serrano, and continue to cook for another 3 minutes. Season with the cloves, garam masala, coriander, chile powder, turmeric, and cumin, cook for 2 to 3 more minutes to release the flavor.

Stir in the beef and salt, cook for 3 minutes more. Add the tomatoes, coconut milk, and spinach. Bring to a simmer, then cover, and cook for 20 minutes, stirring occasionally.

Uncover, then stir in the lemon juice, and cook for 10 more minutes, stirring frequently, until the sauce has thickened.


Beef and Fruit Curry - Recipes

Back in the 50's can remember going to a neighbour's place after catching some fish and getting some shellfish. They were Portuguese and had this pan on the stove and simply put dashes of ingredients in addtion to the shellfish (deshelled) plus sultanas and some fresh bananas of all things, allowed to simmer and then served, it was demolished and was a curry based.

Your thought bought back this memory and now thinking back was done purely by taste, no recipe, just off the cuff or cuft sort of thing.

lol korbo, I still use that old one

saute 2 apples and 1 large onion in about 50 grms of butter, when soft add about 3/4 cup of flour and mix until the flour is coating the onion and apple (you can mix the curry into the flour at this stage as well).
Stir in beef stock, and keep stirring until desired thickness.
Add meat, a handful of sultana's, salt and pepper and simmer.

To speed this up, I've boiled the meat (I frequently use mince for this), then used the hot stock from that for the stock, and the meat is already basically cooked, so its quicker.

Here is the one I still make from around that era. I know it would horrify "real" chefs, but I've hardly met a person that doesn't love it

Beef Curry ( Best flavour if made day before)

500g Blade Steak chopped
1 clove garlic
1 onion chopped
2 T (or more) sultanas
1 t ground ginger (optional)
1 T curry powder
1Granny Smith apple
either2 T brown sugar & 2 T chutney or 2 T apricot jam
600ml - 1litre beef stock
1 t mixed herbs
salt and pepper

Peel and chop garlic and apple.
Fry onion lightly, add apple and garlic and cook until soft.
Add curry powder and stir until well mixed.
Add meat, then stock, then other ingredients.
Simmer 2 - 2 ½ hours.
Add additional water through cooking if necessary.


Beef Curry

This beef curry recipe seems to have a lot of ingredients, but don’t let that turn you away.

It is really quite an easy recipe.

Curry recipes tend to have a long list of spices and herbs. Together they add a wonderful mix of flavors that blend perfectly.

Curries don’t have to be hot and this one isn’t. If you like things hot you can certainly add as much heat as you want using your favorite hot sauce or by adding some hot curry powder.

Because curry recipes have so much flavor and sometimes a lot of heat, they are often served with raita, a mix of yogurt and cucumber, to cool you down while you feast on the curry.

You can easily make your own raita by taking a cup of yogurt and grating about one half of a small cucumber into it. Season it with a touch of salt and some freshly ground pepper.

Basmati rice is the usual accompaniment to any curry. It can be found in pretty much any grocery store now. Basmati rice is nice to have on hand as it is quite aromatic and is perfect with a curry like this or other curry recipes.

A bit of sweet in the form of a chutney is also often served with curries. We have a wonderful mango chutney recipe on the site that would be perfect alongside this beef curry.

As for vegetables, I would serve steamed peas with this recipe. Peas are often found in Indian recipes and go quite well with beef curry.

Indian recipes like this are quite healthy. They often contain a lot of spices and herbs, all of which carry their own unique health benefits.

If you enjoy a nice bowl of curry, I think you will really like this recipe. Let me know what you think in the comments below.


Watch the video: Cooking With Fey-Καρρυ Ινδικό με Μοσχαράκι (December 2021).