Kenyan Beef Curry

Name: Kenyan Beef Curry
Yield: 7
Cuisine: Keniana
Ingredients: 4 Tomato; dashes Salt; 0.5 teaspoons Black pepper; 2 Red Onions; 2 tablespoons Vegetable Oil; leaves Coriander; 2 tablespoons Paprika; 4 tablespoons Tomato Puree; 4 Garlic Clove; 4 cups Water; 2 teaspoons Ground Ginger; 2 teaspoons Curry Powder; 1 Chilli; 2 lb Sirloin Steak tips

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Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 7 (estimated)

Nutrition facts

Protein32 %28 g
Carbs13 %11 g
Fat55 %21 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	345 kcal	83 kcal
Protein	28 g	6.7 g
Carbs	11 g	2.6 g
Fat	21 g	5 g

One serving is about 418 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty43/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: KenyanKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Kenyan

Ingredients

4 Tomato
dashes Salt
0.5 teaspoons Black pepper
2 Red Onions (medium)
2 tablespoons Vegetable Oil
leaves Coriander
2 tablespoons Paprika
4 tablespoons Tomato Puree
4 Garlic Clove
960 ml WaterOriginal: 4 cups
2 teaspoons Ground Ginger
2 teaspoons Curry Powder
1 Chilli
907 g Sirloin Steak tipsOriginal: 2 lb

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Bring the 4 cups of water to a boil in a Dutch oven or soup pot. Add the beef, garlic, and ginger, and stir well. Bring to a gentle simmer, cover, and cook, stirring occasionally, for 20 minutes. If you get any foamy scum on the top, not to worry, simply spoon it away or stir it back in.
Remove from the heat, and drain, but reserve the excess water for later.
Return the pot or Dutch oven to medium heat with the 2 tablespoons of cooking oil. Once the oil is shimmering, add the onions and cook, stirring occasionally, until softened, 5 to 7 minutes.
Add the tomatoes to the onions, and continue cooking, stirring occasionally, until the tomatoes are falling apart, 3 to 5 minutes.
Add the drained beef to the tomato and onion mixture, and stir well. Continue cooking over medium heat for 5 minutes, stirring occasionally.
Add the paprika, pepper, curry powder, tomato paste, and salt to taste, and stir well.
Add back the excess water that was used for cooking the beef, along with enough extra water to cover. Bring to a boil, reduce heat, and simmer, uncovered, stirring occasionally, for about 1 hour, or until the meat is tender and the sauce is thickened. Add additional water if your beef curry begins to dry and stick, or if would like your curry to have more of a soupy consistency.
When the beef curry is ready, remove from the heat, give it a taste, and adjust the seasonings as desired. Garnish with fresh chilis and cilantro.