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Beef Curry
Aromatic spices and succulent beef make this recipe a winner!
normal
10mins
2.5 hours
4
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
Print Recipe
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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