Ingredients
Serves 4
- 400 G diced beef
- 1 Large onion finely chopped
- 1 Red chilly deseeded and finely chopped
- 1 heaped TSP minced garlic
- 1 heaped TSP minced ginger
- 1 TBSP tomato puree
- 2 Kaffir lime leaves
- 2 TSP Garam masala
- 1 TSP Turmeric
- 1/2 TSP ground coriander
- 1/2 TSP ground cumin
- 1/2 TSP chilly powder
- 1/2 TSP ground ginger
- 400 g chopped tomatoes
- 1/2 TSP Garam masala
- 1/2 TSP Turmeric
- 1/2 TSP ground coriander
- 50 G creamed coconut
- 1 Cinnamon stick
Method
You need a sauce pan with a lid as I cook this on the hob, so in the pan add a good knob of butter and a enough vegetable oil to cover the base and place on a medium heat to allow the butter to melt then add the onions. Sweat the onions until the soften and become translucent not brown then add the chilly and cook for a minutes before adding the garlic and ginger, continue to cook down for a few minutes then stir in the tomato puree and cook this out until the whole mixture takes on a pink/red colour.
Stir in the Kaffir lime leaves then add the next 6 ingredients, turn down to low and continue to stir so that spices do not stick and burn to the pan then add the chopped tomatoes place the lid on and simmer .
In a non stick pan add a few TBSP’s of vegetable oil or a TBSP Ghee place on a medium to high heat and add 1/2 Tsp Garam masala, turmeric and coriander and when the spices release their aroma add the beef cubes and brown all over. Add the beef cubes to the curry sauce and stir in the coconut and the cinnamon stick, simmer on the lowest setting for 1 1/2 – 2 hours or until the beef is tender and the sauce is dark and fragrant.
Serve with Pilau Rice
