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Indian-inspired

Beef Curry

1
120 Min
Challenging

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1 kg
Beef Short Ribs
1 pc
Bay Leaf
1 tsp
Black Peppercorn
3 tbsp
Vegetable Oil
1 pc
Potato
1 pc
Carrot
1 head
Garlic
1 pc
Onion
1 pc
Ginger
1 pc
Hot Chili Peppers
1 pc
Red Bell Pepper
1 pc
Green Bell Pepper
1.5 tbsp
Curry Powder
0.25 tsp
Ground Pepper
1 cup
Fresh Coconut Cream
1 tbsp
Cilantro

Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Nutrition Value

Energy
598.15 kcal
Protein
37.02 g
Carbohydrates
28.31 g
Fats
38.93 g
Information per serving
Let's Cook

Instructions

120 Minutes
Step1
70 Min
Simmer beef in water. Add bay leaf and peppercorn and cook until tender. Remove beef and reserve 2 cups of the beef stock.
Step2
10 Min
Sauté potato and carrot in oil until golden brown. Remove and set aside.
Step3
20 Min
Sauté garlic, onion, ginger, red chili, red and green bell pepper and curry powder in oil. Add beef and pour 2 cups of beef stock. Simmer uncovered until very tender.
Step4
20 Min
Add sautéed potato and carrot and coconut cream. Season with MAGGI® MAGIC SARAP® and pepper. Transfer on a serving plate and top with cilantro.
Beef Curry

Step1 of 4

Simmer beef in water. Add bay leaf and peppercorn and cook until tender. Remove beef and reserve 2 cups of the beef stock.

Beef Curry

Step2 of 4

Sauté potato and carrot in oil until golden brown. Remove and set aside.

Beef Curry

Step3 of 4

Sauté garlic, onion, ginger, red chili, red and green bell pepper and curry powder in oil. Add beef and pour 2 cups of beef stock. Simmer uncovered until very tender.

Beef Curry

Step4 of 4

Add sautéed potato and carrot and coconut cream. Season with MAGGI® MAGIC SARAP® and pepper. Transfer on a serving plate and top with cilantro.

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