Recipe: Delicious Fiery RARA Beef Curry

Fiery RARA Beef Curry. Great recipe for Fiery RARA Beef Curry. Meet Our Fiery Rara Meat Curry. We use extra hot dried chillies in our dishes especially curry.

In a large skillet over medium high heat, heat oil. Transfer to a bowl and set aside. Like many southeast Asian dishes, curries are popular in Bangladesh. You can cook Fiery RARA Beef Curry using 19 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Fiery RARA Beef Curry

1. Prepare of 1 Beef initial boil (optional).
2. Prepare 1 kg of beef - cut/sliced (i use beef steak).
3. It's of B Blend: (+ 2 tbsp water).
4. It's 1 of brown/yellow onion (Big).
5. You need 1 of red onion (Big).
6. It's 4 of garlic.
7. You need 1 tsp of ginger powder.
8. Prepare 6 of dried chillies (cut & soaked).
9. Prepare 5 of candlenuts/macadamia (opt).
10. You need of C Dry Spices.
11. Prepare 1 tbsp of red chilli powder.
12. Prepare 1 tbsp of tumeric powder.
13. Prepare 2 of cinnamon sticks.
14. Prepare 4 of star Anise.
15. You need of D Wet spices - make into PASTE.
16. It's 1 C of BABA curry powder + 1/2 C water (see pic).
17. You need 2 tsp of seedless tamarind paste + 1 tbsp water-can use concentrate.
18. You need of E Potatoes (5 - cleaned, peeled and cubed).
19. Prepare of F 1 C cooking oil, 1 tsp chicken granules, salt.

Curry is simply a dish of meat and/or vegetables cooked in a sauce with a variety of spices. Some curries are spicy and some are sweeter, but they're usually delicious! Seal the beef in a hot frying pan, then add the onion, spices, chillies, garlic and ginger. Stir to coat and let it cook for a few minutes to release that lovely spicy aroma.

Fiery RARA Beef Curry instructions

1. Prepare ingredients. Cut and clean beef. Boil beef in pot of water enough to cover the meat (Don't boil too long). What you can do is bringing water to a simmer, then drain and rinse.The reason for doing this initial boil and subsequent rinse is to loosen the congealed blood and any caked dust/dirt/grime in meat from cutting and thawing. This is totally optional; my personal preference depending on the type of dish. There are however many ways you can prep your meat. You can skip this process..
2. Blend all ingredients in B. Prepare wok. Heat 1 C cooking oil over medium heat. Dont worry about the oil. You may have to add more later depending on the amount of paste and blended ingredients you have. Add in B. Sauté until fragrant. Add C. Mix well. Add D. Cook until aromatic and oil separates from the paste (oil floats to the top of the paste) Very important step in making good curry. It takes around 5mins or more over medium heat. Keep stirring..
3. Once the oil separates from the paste, add meat/beef and cubed potatoes. Add 1/2 C of water. Cover and stir occasionally. Season with chicken granules. Taste it. Add salt if necessary. Simmer for 30mins or until beef and patatoes are tender. Serve with steamed rice..

Add the tomato paste, stock, chopped tomatoes and lemon juice. Spoon coconut cream (thick layer at top of can) into a large skillet; stir in curry paste. Bring to a boil over medium-high heat. Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Authentic Nadan Beef Curry ®Nadan Beef Curry - A RAS Signature Recipe©.