Orange Curry Beef with Cucumber Raita

Orange Curry Beef with Cucumber Raita Recipe - Authentic Indian Cuisine

Region / culture: India | Preparation time: 15 minutes | Cooking time: 1 hour and 10 minutes | Servings: 4

Introduction

Orange Curry Beef with Cucumber Raita is a flavorful and aromatic dish that combines tender beef with a tangy and refreshing cucumber yogurt sauce. The combination of citrusy orange and spicy curry paste creates a unique and delicious flavor profile that is sure to impress your taste buds.

History

This recipe is a fusion of Indian and Mediterranean flavors, combining the bold spices of curry with the cooling and creamy texture of raita. The use of oranges adds a bright and citrusy twist to the traditional curry dish, making it a refreshing and modern take on a classic recipe.

Ingredients

1 tbsp vegetable oil
2 small shallots, halved
2 garlic cloves, minced
1 lb (454 g) lean beef, extra fat trimmed, cut into 0.75 inch cubes
3 tbsp curry paste
2 cups low sodium beef broth
3 medium-sized oranges
2 tsp cornstarch
jasmine rice, optional

Cucumber Raita

0.5 of a medium-sized cucumber, grated
0.5 tsp salt
1 cup plain, low-fat yogurt
2 tbsp fresh mint, chopped
2 tbsp lemon juice

How to prepare

Heat oil in a large skillet over medium-high heat. Add shallots, garlic, and beef. Cook for 5 minutes until the beef is browned on all sides.
In a medium bowl, combine curry paste and beef broth. Stir until the curry is blended. Pour into the beef mixture. Bring to a boil, then lower the heat to medium-low, cover, and simmer for 1 hour.
Take one orange and wash the outside with warm water and soap to remove any leftover germs from customer handling at the store, then dry. Next, gently grate the outer peel of the orange, avoiding any of the bitter white pith. Place the grated peel in a small bowl. Cut the orange in half, then squeeze out the juice into a separate bowl. Peel the remaining two oranges, then separate them into segments. Cut down the length of a segment, then carefully remove the flesh from the segment skin and set aside.
Blend the cornstarch with the orange juice until thoroughly mixed, then pour the juice and grated peel into the beef mixture 5 minutes before the 1-hour simmering time is done. Stir until the sauce starts to thicken. Stir in the orange segments, cover, and let simmer for 5 minutes.
Combine all the ingredients of the cucumber raita and place in a serving bowl.
Serve the beef with jasmine rice and pass the raita at the table.

Variations

Substitute chicken or tofu for the beef for a lighter and vegetarian-friendly version of the dish.
Add vegetables such as bell peppers, carrots, or potatoes to the curry for extra flavor and nutrients.
Use different citrus fruits such as lemon or lime for a variation on the orange flavor.

Cooking Tips & Tricks

Make sure to brown the beef cubes on all sides to seal in the juices and create a flavorful crust.

- Be careful not to overcook the beef, as it can become tough and chewy.

- Adjust the amount of curry paste to suit your taste preferences - add more for a spicier dish or less for a milder flavor.

- For a thicker sauce, mix the cornstarch with a little water before adding it to the beef mixture.

- Serve the dish with jasmine rice to soak up the delicious sauce and balance out the flavors.

Serving Suggestions

Serve Orange Curry Beef with Cucumber Raita with a side of jasmine rice and naan bread for a complete and satisfying meal.

Cooking Techniques

Browning the beef before simmering helps to develop a rich and deep flavor in the curry.

- Simmering the curry slowly allows the flavors to meld together and the beef to become tender.

- Grating the cucumber for the raita helps to release its juices and create a creamy texture.

Ingredient Substitutions

Use coconut oil or ghee instead of vegetable oil for a richer flavor.

- Substitute Greek yogurt for the plain yogurt in the cucumber raita for a thicker and tangier sauce.

- Use chicken or vegetable broth instead of beef broth for a lighter version of the dish.

Make Ahead Tips

The beef curry can be made ahead of time and reheated before serving.

- The cucumber raita can be prepared a few hours in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the dish with fresh mint leaves or cilantro for a pop of color and freshness. - Serve the beef curry in individual bowls or on a platter with the cucumber raita on the side for a beautiful presentation.

Pairing Recommendations

Pair Orange Curry Beef with Cucumber Raita with a crisp and refreshing white wine such as Sauvignon Blanc or Riesling.

- Serve the dish with a side of pickled vegetables or a fresh salad to balance out the flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the beef curry in a saucepan over low heat until warmed through, stirring occasionally.

- The cucumber raita is best served fresh but can be stored in the refrigerator for up to 1 day.

Nutrition Information

Calories per serving

One serving of Orange Curry Beef with Cucumber Raita contains approximately 350 calories.

Carbohydrates

Orange Curry Beef with Cucumber Raita contains approximately 30 grams of carbohydrates per serving.

Fats

This dish has around 10 grams of fat per serving, with the majority coming from the vegetable oil used for cooking.

Proteins

Each serving of Orange Curry Beef with Cucumber Raita provides about 25 grams of protein, making it a satisfying and filling meal.

Vitamins and minerals

The dish is rich in vitamin C from the oranges and lemon juice, as well as calcium and probiotics from the yogurt in the cucumber raita.

Alergens

This recipe contains dairy (yogurt) and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Overall, Orange Curry Beef with Cucumber Raita is a balanced and nutritious meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Orange Curry Beef with Cucumber Raita is a delicious and nutritious dish that combines the bold flavors of curry with the refreshing taste of citrus and yogurt. With a good balance of carbohydrates, fats, proteins, vitamins, and minerals, this recipe is sure to become a favorite at your dinner table. Serve it with jasmine rice and enjoy the unique and aromatic flavors of this fusion dish.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Orange Curry Beef with Cucumber Raita. It was a warm summer day, and I had decided to visit my friend Sarah, who had just returned from a trip to India. As soon as I walked into her kitchen, I was greeted by the enticing aroma of spices and herbs that filled the air.

Sarah was busy chopping vegetables and marinating the beef in a mixture of orange juice and curry powder. I watched in awe as she expertly stirred the fragrant spices into the meat, creating a mouth-watering marinade that would infuse every bite with a burst of flavor.

Curious, I asked Sarah where she had learned to make such a delicious dish. She smiled and told me that she had picked up the recipe from a local market in Delhi, where a kind old woman had shared her family's secret recipe with her.

I couldn't believe that such a simple dish could have such complex and exotic flavors. I begged Sarah to teach me how to make it, and she happily agreed.

As we cooked together, Sarah shared stories of her travels through India, where she had sampled countless dishes that had inspired her own culinary creations. She told me about the vibrant street markets filled with colorful spices, the bustling food stalls serving up steaming plates of curry, and the cozy family-run restaurants where she had enjoyed homemade meals cooked with love and care.

I listened intently, absorbing every detail and savoring every word. I realized that cooking was not just about following a recipe, but about immersing yourself in the culture and tradition behind each dish.

After several hours of simmering and stirring, the Orange Curry Beef was finally ready. The tender meat was bathed in a rich, aromatic sauce that had been infused with the flavors of orange, curry, and a hint of sweetness. The dish was served with a side of cool and refreshing Cucumber Raita, a creamy yogurt sauce studded with crunchy cucumbers and fresh mint.

As I took my first bite, I was transported to a world of exotic spices and bold flavors. The tangy orange complemented the warm curry perfectly, while the cool raita provided a refreshing contrast. Each bite was a symphony of tastes and textures, a culinary masterpiece that I had helped create with my own hands.

From that day on, Orange Curry Beef with Cucumber Raita became a staple in my kitchen. I made it for family gatherings, dinner parties, and lazy Sunday afternoons. Each time I cooked it, I would fondly remember the day Sarah had shared her recipe with me, and the magical journey that had led me to discover the wonders of Indian cuisine.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will find as much joy and inspiration in cooking as I have. Remember to savor every moment in the kitchen, to embrace new flavors and techniques, and to always cook with love and passion. And who knows, maybe one day you'll be the one sharing your own secret recipes with a friend, inspiring them to create their own culinary masterpieces.