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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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The long slow cooking of this beef curry makes for a really yummy rich gravy Ingredients:
1 tablespoon coriander seed |
2 teaspoons cumin seeds |
1 tablespoon mustard seeds |
2 -3 tablespoons vegetable oil |
1 kg beef, diced |
2 onions, chopped |
1 tablespoon grated fresh ginger |
4 garlic cloves, crushed |
1 red chile, minced |
10 curry leaves |
1 stalk lemongrass, finely chopped |
1 cup coconut cream |
200 ml water |
1 lime, juice of |
Directions:
1. Place the coriander, cumin and mustard seeds in a fry pan over medium heat. Cook, shaking the pan until the mustard seeds start to pop (about 2 minutes). Take care not to burn the seeds.
2. Cool and grind or crush with a mortar and pestle.
3. Heat the oil in a heavy pan and brown the beef in batches. Remove and set aside.
4. Add the onion, ginger, garlic, chili curry leaves and lemon grass to the pan and cook gently for 5 minutes. Add the ground spices and cook another 3-4 minutes.
5. Return the beef to the pan, along with the coconut cream, water and lime juice.
6. Stir well and simmer slowly for about 2 hours or until the beef is tender.
7. Stir occasionally and add a little water if the sauce begins to stick.
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