Curry of Beef

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Preparation info

  • 6 to 8

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ½ cup butter
  • 1 cup chopped onions
  • 1 cup chopped tart apples
  • 2 garlic cloves, minced
  • 3 pounds bottom round of beef, cut into strips (¼ × 1 × 2 inches)
  • 1 tablespoon ground turmeric
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 bay leaves, crumbled
  • 1 tablespoon ground ginger
  • 1 teaspoon cuminseeds, ground
  • 1 teaspoon coriander seeds, ground
  • ¼ teaspoon ground cardamom
  • ½ teaspoon dry mustard
  • 2 hot chili peppers, ground
  • 2 cups Coconut Cream
  • Melt the butter in a large saucepan. Sauté the onions, apples and garlic in the butter until they are tender but not browned.

  • Add the beef strips and toss with the sautéed mixture until the meat changes color. Do not allow to brown.

  • Sprinkle the turmeric, salt, black pepper, bay leaves, ginger, cuminseeds, coriander, cardamom, mustard and chili peppers over the meat mixture. Add the coconut cream.

  • Bring the mixture to a boil, cover, and simmer for twenty-five to thirty minutes, or until the beef is tender.

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