Rating: 4.5 stars 4.4
19 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

The UK has a large Indian/Pakistani population, so curry is a popular meal where I live. I don't like hot curries, but mild ones are a nice change. This is a mild curried beef recipe with root vegetables. It's very filling and goes nicely with brown basmati rice. Chinese Five Spice is a mixture of aniseed, cinnamon, fennel, pepper, and cloves.

Recipe Summary

prep:
35 mins
cook:
1 hr 30 mins
total:
2 hrs 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.

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  • Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.

  • Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.

  • Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the pan with aluminum foil.

  • Bake in preheated oven until heated through, about 1 hour.

Nutrition Facts

343 calories; protein 10.3g; carbohydrates 40.7g; fat 17.5g; cholesterol 15.6mg; sodium 158.9mg. Full Nutrition
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