Stir occasionally. Topside, round and blade take 1-1½ hours to cook. A long-simmering curry becomes a quick one when you substitute a tender cut of beef sirloin and stir-fry it till medium-rare. The flavor profiles are fantastically complex and satisfying in these types of preparations. Like other cuisines, many Indian recipes lend themselves beautifully to a slow cooker treatment. Making these simple changes will elevate your stir fry and have you coming back time and time again to this beloved meal. Butter chicken and Korma were the two curry paste options in my fridge and of course I couldn’t choose between the two so went all-in. It might be surprising to hear that twice-cooking meat can yield tender meat dishes. 1. Cook until the meat is tender, the sauce is reduced and the flavours are intensified. What does yogurt do exactly? Diced beef, especially when slow-cooked, is tender and soft with a distinct taste. Best beef cuts for casseroles: chuck or boneless shin/gravy beef (these cuts take 2-2½ hours to cook). Another of my favourite slow-cooker meals is Moroccan lamb. There’s nothing less appealing than meat that hasn’t been seasoned properly or has been overcooked to the point that it’s dry, chewy, and devoid of any flavor. Nothing too spicy (I’m not a fan of super spicy food) but something with soft, tender beef and lots of flavour. The same technique is used in a less complicated recipe called Lamb Korma Pilaf which is also my #1 favorite Indian cookbook recipe. Learn how your comment data is processed. How do you get the meat so tender in Indian meat dishes like butter chicken and kebabs? I love serving these pan-fried cutlets as a first course because it really sets the stage right for the entire meal. The mixture is then shaped into kebabs, often combined with other ingredients, and then cooked again (hence, twice-cooked) by shallow frying them so they’re crispy on the outside and soft on the inside. The best way is to marinate it for 4 – 6 hours, overnight is even better. Preparation and timing is the key to great meat dishes in any cuisine, not just in Indian cooking. Here are a few tips for you: Yogurt is a key component in marinades for dishes like tandoori chicken, which is typically skewered and cooked in a super hot clay oven called the tandoor. But that’s not the case. Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ – 2 hrs or until the meat is tender and falling apart. Add stock, wine, herbs, bay leaves and cover. 2 teaspoons finely grated ginger root 6. I make great curry's and use the normal cheap diced beef as it normally cooks nice and tender but sometimes like yesterday woolies only had there heart smart diced beef in stock so I used it and like the last two time I have used it in the past it ended up cooking tough and ruined the curry. Take the pan off the heat and stir in the yoghurt and vinegar Don’t be fooled by the name (Quick Beef Curry), this curry tastes authentic. By the time it's done cooking, the sauce is flavorful and fragrant and the lamb is fork-tender. The addition of ingredients like yogurt in a marinade will guarantee moist, tender chicken. For Indian dishes, I always recommend using a thick Greek style yogurt, which when combined with other ingredients will coat the meat better than a runnier yogurt, and adds both flavor and moisture to meat in recipes like these: In this recipe, plain Greek yogurt is combined with oil and spices to create an easy marinade for chicken. Great handle, by the way. 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