Best Curried Beef And Potato Pots Recipes

BEEF AND POTATO CURRY

Steps:

• Heat the oil in a larger stew pot or Dutch oven. Brown the ground meat for about 3-5 minutes, stirring often to break the lumps. Remove the meat from the pot.
• In the meantime, chop the onion very finely. Peel and cut the potatoes into larger cubes.
• Cook the onion in the pot without the addition of any fat, stirring often. Add the peeled and grated ginger and grated garlic, finely chopped chili (or chili flakes), cumin, coriander, and green curry paste. Stir continuously for 1 minute.
• Return the meat to the pot, add the potatoes, broth, or stock. Bring to a boil and simmer for about 30 minutes or until the potatoes are soft. Cover the pot leaving a crack open.
• Add the defrosted and squeezed spinach during the last five minutes of the cooking time. If using fresh spinach, add it during the last minute and stir until the spinach is wilted.
• To thicken the sauce mix the cornstarch with about 2 tablespoons water in a small bowl. You should have a thick yet pourable paste. Whisk the paste in the sauce and let the sauce bubble once or twice until slightly thickened.
• Remove the pot from the heat and swirl in the yogurt. Adjust the taste with salt and pepper. Serve as suggested above.

SLOW-COOKER BEEF CURRY

Steps:

• Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
• Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
• Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.

CURRIED BEEF AND POTATO POTS

Steps:

• Heat oil in a large saucepan over medium heat. Add brown onion. Cook, stirring, for 5 to 7 minutes or until tender. Add curry powder. Cook for 1 minute or until fragrant.
• Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add tomatoes and 3/4 cup cold water. Simmer for 15 to 20 minutes or until thickened. Season with salt and pepper.
• Meanwhile, place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-high. Boil, uncovered, for 15 minutes or until tender. Drain. Remove to a bowl. Mash potatoes. Add sour cream and green onions. Season with salt and pepper. Stir to combine.
• Spoon beef mixture evenly into four 1 1/4 cup-capacity ramekins. Top with potato mixture. Serve.