healthy recipes, recipes

Indian Beef Curry (Meatballs)

A quality beef minced and curry spices met together and created this dish called Indian Beef Curry (Meatballs). It is a delicious dinner that made you want to eat more basmati rice than usual. It is best served with mint yoghurt.

This Indian Beef Curry (Meatballs) is a new favorite Indian dish of mine. My husband and I fell in love with Butter Chicken when we came here to New Zealand, and then Tikka Masala, Korma, and now this. To be honest, there are only a few meatball recipes I have in my blog, as I do not cook meatballs often. But I guess because of this, I would explore more of what meatballs can do.

You can also try my other Indian recipes like my Vegetable Curry, Curried Walnut Chicken, and Coconut Fish Curry.

What are the Best Indian Curries?

There are 6 most popular types of Indian curries:

  1. Tikka Masala

Very first on my list is Tikka Masala. It is considered the “universal” curry dish to all Indian restaurants. I guess the most popular curry of all. The tikka is the chicken or other meats cooked in a tandoor on a skewer. Masala is a creamy sauce that has a pleasant degree of heat.

2. Korma

Korma curries are seasoned with aromatic spices like cardamom, cinnamon and coriander. It often has a nutty flavor from blended cashews, almond, coconut or poppy seeds. It is mixed with butter and cream and combined with meats marinated with yoghurt.

3. Dhansak

A dhansak curry is quite a mild curry with a lovely thick sauce with red lentils. Red lentils are cooked long enough that breaks down into the sauce which makes it creamy. It also tastes like a sweet and sour dish with tomato flavor and a tanginess from pineapples.

4. Saag

This type of curry has a distinct degree of heat with a presence of spinach, mustard greens, and other leafy vegetables.

5. Jalfrezi

This curry is strong but not overpowering heat. It has a presence of green chiles stir-fried with tomato, onion, and coriander.

6. Vindaloo

Last but not least is the Vindaloo. This is the most standard curry, spicy and incredibly hot dish. Originally from Portuguese. Vindaloo sauce is made from caramelized onions, curry paste, coconut milk, vinegar, ginger, chillies, jalapeno, lentils, chickpeas, and other spices like garam masala, paprika, turmeric, and seasoned with salt and pepper.

How to Make Indian Beef Curry (Meatballs)?

Begin by finely chop the garlic. Then melt the butter with a dash of olive oil n a medium saucepan over medium heat. Cook 1/2 the garlic until fragrant, about 1-2 minutes. Next, add the basmati rice, water and salt. Stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook the rice for 10 minutes, then remove it from the heat. Keep it covered until the rice is cooked and the water is absorbed for about 10 minutes.

Next, in a large bowl, combine the beef mince, fine breadcrumbs, egg, and the remaining garlic. Season with salt and pepper. With your damp hands, take a heaped spoonful of the beef mixture and shape it into small meatballs. Transfer the meatballs to a plate and repeat until all the mixture is done. You should get 20-24 meatballs. Then in a large frying pan, heat a little bit of olive oil over medium-high heat. Cook the meatballs, turning from time to time until browned all over and cooked through for 8-10 minutes. Transfer to a plate and set aside. Then finely chop the brown onion and roughly chop the tomato and Asian greens.

Finally, make the mint yoghurt by picking good mint leaves and finely chopping them. Combine the mint and Greek-style yoghurt. Season to taste and set aside.

Indian Beef Curry (Meatballs)

Kate Tablizo
This Indian Beef Curry (Meatballs) is a rich, hearty dish that you will surely fall head over heads with. The secret is soaking up the meatballs into the traditional Indian curry spices. It is better with a bed of fluffy garlic basmati rice.
Prep Time 35 mins
Cook Time 40 mins
Course dinner, Main Course
Cuisine Indian
Servings 4 servings
Calories 897 kcal

Equipment

  • medium saucepan
  • frying pan

Ingredients
  

FOR THE GARLIC RICE

  • 2 tbsp olive oil
  • 8 cloves garlic
  • 40 grams butter
  • 2 cups basmati rice
  • 3 cups water
  • 1/2 tsp salt

FOR THE MEATBALLS

  • 500 grams beef mince
  • 1/2 cup fine breadcrumbs
  • 2 large eggs
  • 1/2 tsp salt

FOR THE CURRY SAUCE

  • 2 large tomato
  • 1 large brown onion
  • 3 bunch Asian greens
  • 6 tbsp Mumbai spice blend
  • ¼ cup tomato paste
  • 1 can coconut milk
  • ¼ cup water
  • 1 beef cubes

FOR THE MINT YOGHURT

  • 1 cup Greek-style yoghurt
  • 1 bunch mint

Instructions
 

COOK THE GARLIC RICE

  • Finely chop the garlic. Melt the butter in a medium saucepan, then add a little bit of olive oil. Cook half of the garlic until fragrant, about 1-12 minutes. Then add the basmati rice, 3 cups of water and salt. Stir the rice and bring it to a boil. Reduce the heat to low and cover with a lid. Cook the rice for 10 minutes, then remove it from the heat. Cover the saucepan with the lid until the rice is tender and the water is absorbed. The rice will finish cooking in its own steam. It will take about 10 minutes.

COOK THE MEATBALLS

  • In a large bowl, combine the beef mince, fine breadcrumbs, egg, salt and the remaining garlic. Season with pepper. Take a spoonful of the mixture with your damp hands and shape it into a small meatball. Transfer to a plate and repeat until all the mixture is done. This should yield about 20-24 meatballs.
  • Drizzle olive oil in a large frying pan over medium-high heat. Cook the meatballs, turning them until browned all over and cooked through about 9-10 minutes. Transfer to a plate and set aside.
  • While the meatballs are frying up in the pan, finely chop the brown onion and roughly chop the tomato and Asian greens.

MAKE THE MINT YOGHURT

  • Pick good mint leaves and finely chop them. Combine the mint and Greek-style yoghurt. Season to taste and set aside.

Notes

  • Let the rice finish cooking in its own heat. 
  • Shape the beef mince into small meatballs.
  • Cooking the meatballs vary depending on the meatball size. 
  • To make the mint yoghurt, simply mix the Greek-style yoghurt and mint.
  • Make the curry sauce in one pan and soak the meatballs in it. 
Keyword beef, curry, indian recipes

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If you tried and loved this Indian Beef Curry (Meatballs) recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.
keto and low carb

Keto Minced Beef with Beans and Spinach

This Keto Minced Beef with Beans and Spinach recipe resembles sticky Korean Stir Fry, a beautiful balance of sweet, spicy and salty. Whether you are on a Keto diet or not, this is a very tasty dish that you could enjoy with family.

Ground beef is an easy-to-prep component of Mexican or Asian dishes like enchiladas, tacos, menudo, stir fry, and so much more. But the thing that keeps me thinking, is ground beef the same as minced beef. In the Philippines, we call it ground beef but here in New Zealand, it is called minced beef. What is the difference? According to my research, when you say minced beef is 100% pure beef while ground beef is the blended version. Minced beef has no additives unlike ground beef has an “extended product”. Now that I know, I guess I can say that I am pretty lucky I can buy minced beef instead of ground beef. That also explains why ground beef is so much cheaper than the minced. Anyway, let us start cooking this delicious dish that is Keto-friendly and Asian inspired.

How to Make Keto Minced Beef with Beans and Spinach?

In a large non-stick pan or wok over high heat, add sesame oil, garlic, chili and onion. Stir fry for 2-3 minutes or until fragrant. Add the minced beef and stir fry until browned. Pour in the sauce and cook until it has reduced and thickened. Make sure that the minced beef is coated with the thickened sauce. Remove the pan from the heat and mix through the scallions and sesame seeds.

You may also like my other Keto recipes:

1. Keto Pork Chops with Creamy Mushrooms

2. Keto Flying Jacob Casserole

3. Keto Spinach Chicken Casserole with Cream Cheese and Mozzarella

4. Keto Korean Beef

5. Keto Curry Chicken with Coconut and Lemongrass


Keto Minced Beef with Beans and Spinach Recipe

INGREDIENTS:

2 tablespoons sesame oil

2 cloves garlic, minced

1 small onion, thinly sliced

1-2 red chili flakes

500 grams (1 pound) of minced beef

1/2 cup beans, cut in 1/2 inch

1 cup spinach, chopped

1/4 cup scallion, thinly sliced

FOR THE SAUCE:

2 tablespoons sesame oil

1/4 cup tamari sauce

204 tablespoons erythritol

1/4 teaspoon ginger powder

1 teaspoon sesame seeds

INSTRUCTIONS:

  1. MAKE SAUCE: In a small bowl, add all the sauce ingredients; sesame oil, tamari sauce, erythritol, and ginger powder. Whisk it all together and set aside.
  2. STIR FRY: In a large non-stick frying pan or wok over high heat, add the sesame oil, garlic, onion and chili. Stir fry for 2-3 minutes or until fragrant.
  3. Add the minced beef and stir fry until browned, about 10-15 minutes.
  4. Pour over the sauce and cook until it has reduced and thickened, making sure that the minced beef is coated with the thickened sauce.
  5. Remove the pan or wok from the heat and mix through the scallions and sesame seeds.

Serve and enjoy this Keto Minced Beef with Beans and Spinach with family and friends!

NOTES:

  • Adjust the amount of sweetener in this dish if you wish. It really depends on your personal tastes.
  • You can use coconut oil instead of sesame oil if you don’t have one, but I think sesame oil gives a nice kick to the dish.
  • You can use either minced or ground beef.
  • Serve with cauliflower rice.
  • Leftover Keto Minced Beef with Beans and Spinach Stir Fry can be stored in the fridge for up to 3 days, or 3 months if frozen.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Keto Minced Beef with Beans and Spinach recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
recipes

Slow Cooker Beef BBQ Burger

Slow Cooker Beef BBQ Burger is so perfect during Summer BBQ, but can also be enjoyed anytime you want it. This is a to-die-for beef brisket recipe that is cooked in a slow cooker with a very simple homemade BBQ sauce until the sauce is nice and thick and the meat is deliciously tender and infused with an incredible mix of spices.

We got 6 burger buns at home and we are 5 in the family. Do you wonder who got the extra bun? It was my husband. I thought 1 burger each would satisfy their hunger but because this recipe is so good, they can’t stop eating it.  It’s perfect with those toasty buns with freshly made coleslaw and wedges or fries for sides. We also put BBQ potato ships in the burger for an added crunch. The next day, we eat this Slow Cooker Beef BBQ leftover with steamy rice, and it’s perfect!


Slow Cooker Beef BBQ Burger Recipe

INGREDIENTS:

2 kg beef brisket

1 tablespoon olive oil (vegetable or canola)  

FOR RUB:  

1 tablespoon brown sugar

2 teaspoon paprika powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cumin

3/4 teaspoon mustard powder

salt and pepper to taste  

FOR BBQ SAUCE:  

2 cloves garlic, minced

1/2 cup apple cider vinegar

1 1/2 cups ketchup

1/2 cup brown sugar, packed

2 teaspoons onion powder

2 teaspoons mustard powder

1 teaspoon cayenne pepper (adjust depending on your taste)

black pepper to taste

1 tablespoon Worcestershire sauce

How to Make Slow Cooker Beef BBQ Burger?  

INSTRUCTIONS:  

1. Mix rub ingredients together. Rub all over brisket. Leave for 30 minutes to 24 hours in the fridge.  

2. Combine BBQ sauce ingredients in a slow cooker. Add the brisket and squish to fit in.  

3. Slow cook in slow cooker for 10 hours. Note: 1.5 kg is for 8 hours and 2 kg is for 10 hours.  

4. Once cooked, remove brisket onto a tray. Pour liquid into a saucepan. Bring to simmer over medium-high heat and reduce until it thickens to a syrup consistency.  

5. Drizzle with oil then roast in a 200 degrees C or 390 degrees F for 15 minutes or until brown spots appear.  

6. Remove from oven then bastes the brisket generously with BBQ sauce. Return to oven and cook for another 5 minutes. Do this step again one more time until it caramelises.  

7. Slice brisket thinly and serve in burger buns with coleslaw topped BBQ sauce.  

Serve and enjoy this Slow Cooker Beef BBQ Burger with family and friends!

Did you make this Slow Cooker Beef BBQ Burger? Please leave us a comment below.


keto and low carb

Keto Korean Beef

When I woke up this morning, I decided to go back to a Keto diet and that’s why I made this Keto Korean Beef for dinner. It’s just because I’m gaining weight which makes me feel weak and sick all the time. I was on a Keto diet in March this year and been on it for 2 months. To my surprise, I lost 12 pounds just by eating lots of fats and protein with non starchy vegetables, and taking out carbohydrates and sugar in my meals. It’s always difficult to start a diet but once you get used to it, I promise you, everything will be a lot easier.

This Keto Korean Beef is so simple and easy to make. The recipe calls for flank beef because believe me it’s much easier to use flanks. It saves you a lot of time slicing/chopping the beef and it’s so much faster to cook. But of course if you don’t have flanks available, you can always use steaks, sirloin, schnitzel or minced.

I want to target all the Keto dieters but of course anyone can eat this Keto Korean Beef. The soy sauce gives this recipe the salty flavour and the sugar of course gives sweetness and adds stickiness to it. You can always omit the sugar if you’re conscious about it but please be warned that taking out the sugar will enhance the salty flavour of this dish. I used carrots for crunchiness which also depends on you (some people prefers cooked carrots, others just have cook to keep its crunchiness). Finally, the ginger and garlic make an awesome kick and make this dish an authentic Asian dish. So what are you waiting for? Keep reading and have fun cooking!

INGREDIENTS:

1 pound of flank beef (sirloin or schnitzel or minced)
2 Tsps soy sauce
1 Tbsp sesame oil
1 Ttsp fresh ginger, grated
1 clove garlic, minced
1 Tbsp light brown sugar
1-2 Tbsps cooking oil
1 small onion, diced
1 large carrot, grated into ribbons
1 Tbsp sesame seeds, roasted

INSTRUCTIONS:

1. Slice the beef into very thin slices. If flank is not available, you can use sirloin or schnitzel.

2. In a large bowl, put the soy sauce, sesame oil, ginger, garlic and brown sugar. Mix together. Add the beef to the bowl and give each piece of beef a really good coat of the sauce mixture. You don’t need to marinating the beef overnight, just leave it in the counter while you’re preparing the vegetables.

3. Dice the onions and grate the carrots into lovely ribbons.

4. Heat up a wok or large saute pan to medium temperature. Add the cooking oil carefully. Saute the onions until soft (about 2 minutes). Turn the heat to high and add the beef. Toss the pan occasionally so the beef will be cooked evenly. If you want the dish to be saucy, you can add the sauce mixture at this point.

5. Add the carrots and cook for 1-2 minutes with the beef. Finally, serve the dish with some toasted sesame seeds and you’re good to go!

6. Share and enjoy this Keto Korean Beef with family and friends!

Inspired by: Keto Cookbook

recipes

Coconut Beef Stew

IINGREDIENTS:

1 tablespoon olive oil
2 onions, chopped
2 garlic cloves, chopped
2 tablespoons paprika
2 tablespoons cumin
1 tablespoons cinnamon
1 teaspoon salt
4 tablespoons tomato paste
1 14oz can coconut milk
2 pounds beef chuck steak, cut into cubes
4 large Yukon gold potatoes, cut into chunks
2 cups carrots, cut into 1-2 inch pieces
1 Tbsp natural yoghurt
chopped parsley or mint

INSTRUCTIONS:

1. In a heated pan with oil,  cook onions for 5 minutes or until soft. Add garlic and spices and stir for one minute. Stir in tomato paste. Transfer to a pot and add coconut milk. Bring to a boil and add beef.

2. Cook for 1 hour, and add potatoes and carrots.

3. Cover and cook until meat and vegetables are tender.

4. Sprinkle each serving with yoghurt and parsley or mint.

5. Serve and enjoy with family and friends!

Source: Framed Cooks

recipes

Red Bulalo

Ingredients:

½ kg Beef Brisket, beef shin, or beef knee cap(cut into chunks)
1 pc Onion, sliced
1 pc Ginger, sliced
¼ tsp Peppercorn, crushed
¼ kg Fresh Corn, each cut into 3
4 medium Potato, cut into chunks
2 pc medium Ripe Saba, peeled and each cut into 3
1 bundle Pechay (Pak Choy), sliced
1 stalk Leeks, sliced
200 grams Tomato Sauce

Procedure:
1. Combine beef, onion, ginger, peppercorns, tomato sauce and 5- 6 cups water.
2. Season with salt to taste.
3. Cover and Simmer until meat is almost tender.
4. Add corn, saba and potatoes. Cook for another 10 minutes.
5. Add pechay and leeks. Allow to Simmer

Share and enjoy with family and friends!!!

Source: Del Monte Kitchenomics

recipes

Spaghetti Bolognese

Ingredients:

500 g lean beef mince
1 Tbsp oil
1 onion, peeled and chopped
1 tsp minced garlic
1 green pepper, deseeded and chopped
2 rashers bacon, chopped
420g can Condensed Tomato Soup
400g can Pesto Style Tomatoes
400 g dried spaghetti
2 Tbsp chopped fresh basil or parsley or use 1 tbsp dried

Procedure:

1. Quickly brown the beef mince in a hot frying pan, breaking up the mince with the back of a spoon as it browns. This is best done in two batches. Set aside.

2. Add oil to the frying pan, gently cook onion, garlic, green pepper and bacon until tender, but not brown. Stir in Condensed Tomato Soup and Pesto Style Tomatoes with 1/2 cup water. Return the browned mince to the sauce, mix well, cover and simmer gently for 15 minutes.

3. Cook spaghetti in boiling salted water for about 10 minutes or until just tender. Drain well.

4. Season the Bolognese sauce and stir through the basil. Serve with grated Parmesan cheese and garlic bread if wished.

Source:
Food in a Minute

recipes

Beef Pochero

Ingredients:
4-6 cups water
1/2 kg beef brisket with bone
1 large onion
4 tbsp oil
2 cloves garlic
2 tomatoes
3 medium potatoes
1 medium sweet potatoes
2-3 chorizo sausage (chinese sausage)
1 can chick peas
1 small head cabbage
1 cup french beans
1 bok choy
1 tsp black peppercorns
4 tbsp fish sauce
salt

Procedure:
1. Pour water into the pot and bring to boil.
2, Add in the beef and onions. Cover and cook until beef is tender.
3. In a pan, saute garlic and tomatoes.
4. Put the sauteed garlic and tomatoes into the pot of beef.
5. Add potatoes and sweet potatoes. Simmer until the potatoes are nearly cooked.
6. Add chorizo, chick peas, beans, cabbage, and bok choy, cook for a few minutes.
7. Put salt, fish sauce, and peppercorns to taste.

Share and enjoy with family and friends!!!

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recipes

Ampalaya Con Carne (Beef with Bitter Gourd)


Who loves bitter gourd anyway?

There are only a few number of people who eats bitter gourd, because of it’s bitterness. Even the natives of Asia and Africa, not all of them eats this bitter vegetable. But do you know that bitter gourd has an excellent medicinal virtues. Yes, bitter gourd or sometimes called bitter melon, is antidotal, antipyretic tonic, appetizing, stomachic, laxative, and more.

It is recommended for people who have diabetes because in the recent research, bitter gourd contains hypoglycaemic or insulin-like principle (plant-insulin), which has been found highly beneficial in lowering the blood and urine sugar levels.

In the Philippines, we eat bitter gourd in a variety of ways. This one is one of the best bitter gourd recipe. The beef neutralizes the bitter taste of this vegetable.

My hubby likes bitter gourd, so since it was still in season, I thought of cooking it and sharing it here on my blog. I hope you try this, it’s really healthy.

Ingredients:
1/2 lb beef sirloin, sliced into thin strips
1 large bitter gourd (ampalaya); cleaned and sliced
1/2 cup soy sauce
1 tablespoon sesame oil
1 medium-sized onion, thinly sliced lengthwise
1 small thumb ginger, julienned
6 cloves garlic, minced
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup water or more if necessary
5 tablespoons cooking oil

Procedure:
1. Combine beef, soy sauce, salt, ground black pepper, cornstarch, and sesame oil. Mix all the ingredients until evenly distributed and marinade for at least 1 hour.
2. Heat a frying pan or wok and pour-in 3 tablespoons of cooking oil.
3. When the oil is hot enough, pan fry the marinated beef in medium heat until the outer part turns medium to dark brown (about 3 to 5 minutes per side).
4. Add water and simmer until the beef is tender.
5. Heat a separate pan or cooking pot then pour in the remaining 2 tablespoons of cooking oil.
6. When the oil is hot enough, sauté the garlic, onion, and ginger.
7. Add the sliced bitter gourd and stir fry for 5 minutes.
8. Turn off the heat and transfer to the pan with the tender beef. Stir and cook for 2 to 3 minutes more.
9. Transfer to a serving plate then serve.

Share and enjoy with family and friends!!!
Source: Panlasang Pinoy

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recipes

Beef and Chili Beans

Ingredients:
2 tsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded and minced
1 pound beef sirloin 
2 tbsp chili powder

1 tsp dried oregano   

2 tsp cumin powder
2 bay leaves
salt to taste
1 medium tomato, minced
1 cup beef broth
8 oz tomato sauce
1 can red kidney beans

Procedure:
1. Heat oil in a large stockpot over medium-high heat. Add onion, celery, garlic and jalapeño; sauté until tender, about 4 minutes.
2. Add beef and sauté until browned and cooked through, breaking up meat as it cooks, about 5 minutes; drain mixture through a colander to remove excess fat.
3. Return beef mixture to pan (set over medium-high heat) and add chili powder, cumin, oregano, bay leaves, salt and red pepper flakes; stir to coat vegetables and beef with spices.
4. Add tomatoes, broth, tomato sauce and beans, and bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
Share and enjoy with family and friends!!!

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