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Bombay Beef Curry
Food Management Staff
July 1, 2005
1 Min Read
FM Staff
Photo Credit: Cattlemen's Beef Board and NCBA |
YIELD: 24 servings
1/2 cup olive oil
1 lb. onions, finely diced
2 oz. garlic, chopped
1/4 cup ground coriander
3 Tbsps. jalapeño peppers, chopped, unseeded
1 oz. fresh ginger, minced
2 Tbsps. turmeric
4 tsps. chili powder
4 tsps. ground cumin
8 lbs. Beef sirloin, cut into 3/4-inch cubes (IMPS/NAMP 184, 184A, 184B)
4 tsps. salt 3 lbs., 8 oz. canned diced tomatoes
1 lb., 12 oz. canned crushed tomatoes
4 cups coconut milk Chopped cilantro, as needed
24 cups basmati rice, cooked
In rondo, heat oil over medium heat.
Add onions and garlic; cook, stirring frequently, about 10 minutes or until golden brown.
Add coriander, jalapeño peppers, ginger, turmeric, chili powder and cumin; cook 5 minutes more.
Add beef to rondo; season with salt. Cook, stirring to coat beef with spices, about 10 minutes or until beef is browned.
Add diced and crushed tomatoes; bring to a simmer. Reduce heat to low and cook, covered, about 1 hour or until beef is tender.
Add coconut milk; cook, uncovered, 15 minutes more.
TO SERVE: Sprinkle with cilantro; serve with basmati rice on the side
Recipe provided by UCLA Medical Center, Los Angeles, CA.
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