Beef Curry
Aromatic spices and succulent beef make this recipe a winner!
Ingredients
- 1 1/2 kg beef rump steak, diced
- 1 tbs curry powder
- 1 tbs ground cumin
- 1 tbs ground coriander
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 4 red chillies, small
- 3 garlic cloves crushed
- 1 tbs grated ginger
- 1 onion cut into wedges large
- 400 g canned diced tomato
- 1/4 cup coconut milk
- 15 ml oil
Instructions
- Brown the steak and onions in a wok or frying pan for 3 minutes on medium to high heat.
- Add all the spices, garlic, ginger and chillies and cook for a further 1 minute or until fragrant.
- Pour into an authentic curry pot or casserole pot.
- Add the tomatoes and stir. Cook, covered, over low heat for at least 2 hours, stirring every 10-15 minutes.
- Twenty minutes before serving, uncover, and stir in the coconut milk.
- Serve on a bed of basmati or jasmine rice, with pappadams or naan bread.
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