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Beef Curry

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  Onions 2 Medium, skinned and chopped
  Oil 45 Milliliter (3 Tablespoon)
  Ground coriander 15 Milliliter (1 Level Tablespoon)
  Ground cumin 15 Milliliter (1 Level Tablespoon)
  Ground turmeric 1 Teaspoon (Leveled)
  Chili powder 3⁄4 Pinch (Small Pinch)
  Ground ginger 3⁄4 Pinch (Small Pinch)
  Ground cinnamon 1 Pinch
  Ground clove 1⁄2 Teaspoon (Leveled)
  Fenugreek 1⁄2 Teaspoon (Leveled)
  Vinegar 30 Milliliter (2 Tablespoon)
  Lemon juice 15 Milliliter (1 Tablespoon)
  Chuck steak 1 1⁄2 Pound, cut into 1-inch cubes (700 Grams)
  Bay leaf 1
  Garlic 1 Clove (5 gm), skinned and crushed
  Canned tomatoes 14 Ounce (396 Grams Or 1 Can)
  Stock 1⁄2 Pint (300 Milliliter)
  Long grain rice 8 Ounce (225 Grams)
  Salted water 1 Pint (600 Milliliter)
  Salt To Taste
  Pepper To Taste

Fry the onions in the heated oil in the uncovered pressure cooker, until soft and transparent.
Mix together the curry spices and blend to a paste with the vinegar and lemon juice.
Stir the mixture into the onions and leave to cook for about 5 minutes, stirring frequently to bring out the spice flavours.
Stir in the diced meat and continue to cook uncovered until it is well mixed with the spices.
Add the bayleaf, garlic, and tomatoes with the juice, stock and seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for 15 minutes.
Meanwhile put the rice in a greased solid separator or ovenproof dish.
Pour on the salted water.
Cover with a piece of greased foil.
Reduce the cooker pressure quickly.
Place the trivet on the curry and stand the dish of rice on top.
Put on the lid and bring to high (15 lb) pressure.
Cook for a further 5 minutes.
Reduce pressure slowly.
Flake the rice with a fork and serve it with the curry.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3220 Calories from Fat 1445

% Daily Value*

Total Fat 163 g250.7%

Saturated Fat 49.4 g247.1%

Trans Fat 0 g

Cholesterol 452.4 mg150.8%

Sodium 2971.6 mg123.8%

Total Carbohydrates 280 g93.3%

Dietary Fiber 23.4 g93.6%

Sugars 29.9 g

Protein 143 g285.2%

Vitamin A 60.4% Vitamin C 136.2%

Calcium 53.5% Iron 126.2%

*Based on a 2000 Calorie diet

Beef Curry Recipe