Curried Beef HT MC
4 Hot Beef Spices Herbs
Vegetables Main Course Curry
Curries Gluten Wheat Dairy Free Eggless Mauritius Africa African
1 tbsp freshly
1 tbsp freshly
Vegetable Oil (or Ghee not dairy free)
1 tbsp Cumin Seeds
2 Bay Leaves
1 tbsp Salt
½ teasp Chilli
1 tbsp Ground
2 teasp Garam
½ teasp Ground
1 x 400g/14oz tin
2 tbsp freshly
chopped Coriander to garnish
1. Place the
onion, garlic and ginger in a blender or food processor and process until
smooth. Set aside
2. Heat the oil in
a large saucepan until very hot then add the cumin seeds and bay leaves. When
the seeds start to pop, add the onion paste and stir fry until golden
3. Add the salt,
chili, coriander, garam masala and turmeric and stir until well blended.
4. Add the beef to
the pan and fry, stirring to coat well, for 4-5 minutes.
5. Add 4
tablespoons of water and mix well. Reduce the heat, cover and simmer for 30
minutes, stirring from time to time, until all the liquid is absorbed.
6. Add the
chopped tomatoes and about 240ml/8fl.oz of water and continue to simmer,
covered, for a further 60 minutes stirring from time to time and adding
more water as necessary to achieve a thickish sauce.
7. To serve -
transfer to a heated serving dish and serve with boiled rice and satini.
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