Coconut and ginger make this diced beef curry extra special, for a beef coconut curry you cannot resist.
- Serves 4-6
- Preparation time 5 mins
- Cooking time 3 hours
- 4 tbsp oil
- 2 onions (chopped)
- 3 cloves garlic (finely chopped)
- 1 large piece fresh ginger (grated)
- 2 green chillies (chopped)
- 3 tsp curry powder
- 1 tsp cumin
- 10 whole cardamom pods
- 880g Diced Steak
- 40g flour
- 400ml tin coconut milk
- 2 tbsp tomato purée
- 300ml stock
- Salt and pepper
- Preheat oven to 150°C/300°F/Gas2
- Heat 2 tbsp of the oil in a large flameproof casserole dish; to this add the onions and gently fry for 10 minutes.
- Add the garlic, ginger and green chillies and cook for 2–3 minutes then add the curry powder, cumin and cardamom pods, stir and cook for 1 minute, remove from pan and reserve.
- Heat another 2 tbsp of oil in the pan.
- Toss the diced beef in the flour and brown all over.
- Return the reserved mixture to the pan with the coconut milk, tomato purée and stock, season with salt and pepper and bring to the boil.
- Cover and cook in a preheated oven at 150°C/300°F/Gas2 for 2-3 hours, stirring once.
- Chefs Tip: If you prefer a mild curry remove the seeds from the green chillies before you chop them.
- Serve with rice and or naan bread.
Related Products
-
Diced Beef SteakAs low as £9.00 Regular Price £9.00
Simple Registration
About You