Best 5 Shellys Meat Curry Recipes

BEEF CURRY

Beef curry image

Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder

Provided by Esther Clark

Time 2h50m

Number Of Ingredients 17

Ingredients

2 tbsp oil
500g diced braising steak
1 tbsp butter
1 large onion , chopped
2 garlic cloves , crushed
1 thumb sized piece of ginger , finely grated
¼ tsp hot chilli powder
1 tsp turmeric
2 tsp ground coriander
3 cardamom pods , crushed
400g can chopped tomatoes
300ml beef stock
1 tsp sugar
2 tsp garam masala
2 tbsp double cream (optional)
½ small bunch coriander , roughly chopped
naan bread or rice, to serve

Steps:

Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.

Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.31 milligram of sodium

SHELLY'S BEEF FIESTA BITES

Shelly's Beef Fiesta Bites image

This came from Vestal WLS Support Group Summer Picnic Recipes 2010. The recipe is taken from The World According To Eggface. I have not tried this recipe just posting for safe keeping.

Provided by internetnut

Categories Lunch/Snacks

Time 45m

Yield 24 bites, 24 serving(s)

Number Of Ingredients 9

Ingredients

1/2 yellow onion, diced
2 cloves garlic, diced
1 teaspoon butter
1 teaspoon dry hidden valley ranch salad dressing
5 eggs
4 ounces canned diced green chiles, drained
4 ounces red pimentos, drained
1 1/2 cups shredded mexican cheese
1 cup ground beef, browned and crumbled

Steps:

Preheat oven to 350.
Brown ground beef set aside. Saute onion in butter till golden. Add garlic and saute 1 minute more. Set aside to cool. Mix all ingredients together. Be sure meat & onions have cooled slightly before adding eggs.
Spoon into lightly greased mini muffin tins. Bake 30 minutes or until centers are firm.

Nutrition Facts : Calories 59, Fat 3.8, SaturatedFat 2, Cholesterol 53.2, Sodium 131.5, Carbohydrate 2.8, Fiber 0.3, Sugar 0.8, Protein 3.5

SHELLY'S MEAT CURRY

Shelly's Meat Curry image

This is a recipe dictated to me after much pestering from my best friend Shelly from Bangladesh who never writes anything down. The unique thing about THIS curry is that one day she accidentally used corned beef and it was FANTASTIC (you may use brisket beef or lamb instead), so I have adapted it to the recipe. Trust me, when you eat this beef curry you will never want to try another, it's THAT good!

Provided by sassyangelkiwi Donna-Maree Aus

Categories Bangladeshi Recipes

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

1 ½ cups basmati rice
1 quart water, divided
⅓ cup vegetable oil
1 ½ pounds corned beef, cubed
½ cup diced onion
2 cloves garlic, chopped
1 tablespoon ground ginger
2 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons salt
1 ½ teaspoons chili powder
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
2 bay leaves
4 potatoes, diced

Steps:

In a pot, bring the basmati rice and 3 cups water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Heat the oil in a large saucepan over medium heat. Brown the corned beef in the saucepan, and cook the onion and garlic until tender. Season with ginger, turmeric, coriander, salt, chili powder, cinnamon, and cardamom.
Place the bay leaves in the saucepan, and pour in 1 cup water. Bring to a boil. Mix in the potatoes, reduce heat to low, and simmer 30 minutes. Stir occasionally, and add more water as needed to keep the ingredients moist.
Cover the saucepan, and continue cooking 10 minutes, until potatoes are tender. Serve the beef and potato mixture over the basmati rice.

Nutrition Facts : Calories 541.6 calories, Carbohydrate 68.8 g, Cholesterol 48.5 mg, Fat 22.4 g, Fiber 4.1 g, Protein 15.7 g, SaturatedFat 5.2 g, Sodium 1355.9 mg, Sugar 1.8 g

SHELLY'S MEAT CURRY

Shelly's Meat Curry image

This is a recipe dictated to me after much pestering from my best friend Shelly from Bangladesh who never writes anything down. The unique thing about THIS curry is that one day she accidentally used corned beef and it was FANTASTIC (you may use brisket beef or lamb instead), so I have adapted it to the recipe. Trust me, when you eat this beef curry you will never want to try another, it's THAT good!

Provided by sassyangelkiwi Donna-Maree Aus

Categories Bangladeshi Recipes

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

1 ½ cups basmati rice
1 quart water, divided
⅓ cup vegetable oil
1 ½ pounds corned beef, cubed
½ cup diced onion
2 cloves garlic, chopped
1 tablespoon ground ginger
2 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons salt
1 ½ teaspoons chili powder
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
2 bay leaves
4 potatoes, diced

Steps:

In a pot, bring the basmati rice and 3 cups water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Heat the oil in a large saucepan over medium heat. Brown the corned beef in the saucepan, and cook the onion and garlic until tender. Season with ginger, turmeric, coriander, salt, chili powder, cinnamon, and cardamom.
Place the bay leaves in the saucepan, and pour in 1 cup water. Bring to a boil. Mix in the potatoes, reduce heat to low, and simmer 30 minutes. Stir occasionally, and add more water as needed to keep the ingredients moist.
Cover the saucepan, and continue cooking 10 minutes, until potatoes are tender. Serve the beef and potato mixture over the basmati rice.

Nutrition Facts : Calories 541.6 calories, Carbohydrate 68.8 g, Cholesterol 48.5 mg, Fat 22.4 g, Fiber 4.1 g, Protein 15.7 g, SaturatedFat 5.2 g, Sodium 1355.9 mg, Sugar 1.8 g

MEAT CURRY

Meat Curry image

I like this recipe because it tastes good--comes from Trinidad. W. I. curry powder, 'Spices of the Orient' Flavours Singapore curry OR Mulligatawny OR Malay (either hot/mild).

Provided by jenny butt

Categories Curries

Time 2h30m

Yield 1 ppot, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

500 g lamb or 500 g chicken, cut into small pieces
2 large onions, finely chopped
4 -5 garlic cloves, finely chopped (or to own taste)
1 bunch spring onion, finely cut
1 tablespoon Worcestershire sauce
220 ml coconut cream or 220 ml milk
4 tablespoons olive oil
2 tablespoons raw sugar
salt
1 whole hot pepper (no breaks in it)
3 -4 cups water
50 g curry powder (either mulligatawny or Malay or Singapore)

Steps:

Put oil in stockpot, and heat until almost smoking.
Remove from heat and ADD sugar, return to heat.
Let sugar caramelize until a golden brown color; ADD meat of choice and stir, browning all pieces.
Add all onions and garlic; stir until onions are transparent.
Lower heat, put lid onto pot; simmer a few moments making sure that nothing sticks to pot.
Mix curry powder in 2 cups of water, and ADD to pot.
Add WHOLE pepper. Simmer until meat is tender, topping up with water to ensure nothing sticks to pot and there is plenty of liquid.
MAKE SURE NOT TO BURST WHOLE PEPPER.
When meat is cooked, remove whole pepper and discard.
ADD coconut cream/milk; stir to blend.
Serve hot with hot cooked rice.

Nutrition Facts : Calories 654.6, Fat 45.9, SaturatedFat 20.8, Cholesterol 27.3, Sodium 89.7, Carbohydrate 59.5, Fiber 5.8, Sugar 45.8, Protein 5.9

Tips:

Use tender cuts of meat: Tougher cuts, like chuck roast or brisket, will require longer cooking times and may not become as tender as desired in a curry. Look for cuts labeled "stew meat" or "braising steak" for best results.
Marinate the meat: Marinating the meat in a flavorful mixture of yogurt, spices, and herbs will help tenderize it and infuse it with flavor.
Brown the meat before adding it to the curry: Browning the meat in a hot pan will help develop its flavor and create a rich, caramelized crust.
Use a variety of spices: Curry powder is a blend of many different spices, but you can also add your own to create a unique flavor profile. Some common spices used in Indian curries include cumin, coriander, turmeric, garam masala, and chili powder.
Don't be afraid to experiment: There are many different ways to make a curry, so feel free to experiment with different ingredients and flavors until you find one that you love.

Conclusion:

Whether you're a seasoned cook or a beginner, making a delicious meat curry at home is easier than you might think. With just a few simple steps and some basic ingredients, you can create a flavorful and satisfying dish that will impress your family and friends. So next time you're looking for a hearty and flavorful meal, give one of these meat curry recipes a try.