Indian Spiced Beef with Rice
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(0 votes)
Health Score:
8,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
684
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 684 kcal | (33 %) | ||
| Protein | 46.41 g | (47 %) | ||
| Fat | 40.55 g | (35 %) | ||
| Carbohydrates | 34.1 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.57 g | (19 %) |
more nutritional values
| Vitamin A | 225.37 mg | (28,171 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 1.48 mg | (106 %) | ||
| Folate | 64.13 μg | (21 %) | ||
| Pantothenic acid | 1.69 mg | (28 %) | ||
| Biotin | 5.65 μg | (13 %) | ||
| Vitamin B₁₂ | 2.39 μg | (80 %) | ||
| Vitamin C | 66.69 mg | (70 %) | ||
| Potassium | 1,080.74 mg | (27 %) | ||
| Calcium | 128.4 mg | (13 %) | ||
| Magnesium | 93.31 mg | (31 %) | ||
| Iron | 4.93 mg | (33 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 8.37 mg | (105 %) | ||
| Saturated fatty acids | 21.47 g | |||
| Cholesterol | 196 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ cup clarified butter (or oil)
- 2 onions (finely sliced)
- 2 onions (roughly chopped)
- 2 fresh Candied ginger (peeled and roughly chopped)
- 3 cloves garlic (roughly chopped)
- 2 green chile peppers (deseeded and roughly chopped)
- 4 cloves
- 4 Cardamom
- 1 teaspoon Garam Masala
- 1 teaspoon ground cinnamon
- Limes (juiced)
- 28 ounces Beef (cut into large chunks)
- 1 cup Long grain rice
- 6 Saffron
- mint (to garnish)
Preparation steps
1.
Heat the butter in a deep pan and fry the sliced onions until brown and crisp. Remove from the pan, drain on kitchen paper and set aside.
2.
Put the chopped onions, ginger, garlic, chile peppers, cloves, cardamom pods, cinnamon and lime juice in a food processor and blend briefly to make a coarse puree.
3.
Rub the onion puree into the beef and set aside to marinate for 1 hour.
4.
Heat the pan with the butter used to cook the sliced onions and add the beef and the marinade. Fry until the meat is browned on all sides then add about 1 cup of water, salt and pepper and simmer very, very gently with a lid on for about 1 hour or until the meat is very tender. Add a little more water during the cooking if needed to prevent the dish burning.
5.
While the meat is cooking, cook the rice according to the packet instructions. Dissolve the saffron strands in a little hot water and stir into half the rice. Mix the saffron rice into the white rice.
6.
Serve the meat and its sauce with the rice, scatter over the fried onions and garnish with mint leaves.
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