This curry is one of my favourites. It has depth in flavour and the long slow cooking method excretes the delicious flavour of the meat you choose to cook.
Beef Curry w Coconut rice
- 500g beef - blade, chuck or casserole
- 40g flour
- 1 brown onion chopped
- 2 cloves garlic crushed
- 10g ginger minced
- 20g curry powder
- pinch salt
- 25ml lemon juice
- 20g tomato paste
- 1/2 fresh red chilli finely chopped
- fresh mint chopped
- 250ml beef stock
- 150ml coconut cream
- 30g mango chutney
- 10g garam masala
- coconut cream remainder of coconut cream from the curry
- 2C basmati rice
- drizzle olive oil
- pinch salt
Dice beef into chunks and roll in seasoned flour.
Heat a little oil in a pan and brown the beef.
Add onion, garlic, ginger, and fry until golden
Add curry powder, salt, lemon juice and stir to coat beef with the spices.
Add tomato paste, chilli and mint.
Cover with stock and gently stew for 1 1/2 hours or until tender.
In a medium pot, place 2C rice, the remainder of the coconut cream left over from the curry, 2C water, a drizzle of oil and salt.
Bring to the boil and cook until the rice still has a bite to it.
Turn off the heat and put lid on.
Leave aside, this will allow the steam to absorb and finish the cooking process.
Back to the curry, stir in mango chutney, garam masala and coconut cream in the final 10 mins of cooking.
Check seasoning and serve with the rice.