Recipe by sassyangelkiwi Donna-Maree Aus
"This is a recipe dictated to me after much pestering from my best friend Shelly from Bangladesh who never writes anything down. The unique thing about THIS curry is that one day she accidentally used corned beef and it was FANTASTIC (you may use brisket beef or lamb instead), so I have adapted it to the recipe. Trust me, when you eat this beef curry you will never want to try another, it's THAT good!"
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1 1/2 cups
1 1/2 pounds
corned beef, cubed
1 1/2 teaspoons
I'm sorry to rate the recipe so poorly, but as written it is WAY too salty. I followed the recipe to the letter....with the exception of only putting in 1/2 as much salt....and it was still not edible.
Corned beef is very salty on it's own. I am assuming that the recipe is based on non-corned beef and wasn't adjusted.
TO ANYONE MAKING THIS DISH.....taste first at the end of cooking before adding ANY salt.
You must either WASH the corned beef and rinse, rinse, rinse, or use brisket!! The original used brisket, but i personally preferred the mistake so that's what i wrote. If you choose to use the corned beef, cut out the salt from the recipe..
Cut the salt down by half (at least!!!) and this is the perfect curry recipe for non-corned beef. I used round steak. It's probably great with chicken or just veggies too.
Very good dish. I didn't have coriander and I only put in 1\4th the salt. I added more vegies too.
I liked it. My boyfriend so-so. It is really a stew with curry flavour- nice comfort food. We added lots of veggies: eggplant, mushrooms, zuchini,cauliflower and lots of garlic. Added curry powder as we did not have cardomon. Taste better warmed up the following day
* Percent Daily Values are based on a 2,000 calorie diet.
Shelly's Meat Curry
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 202
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