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Beef in Coconut Cream
Method
- Trim meat and cut into 2" cubes.
- Toast coriander, cumin and fenugreek under the grill or in a dry pan for 2 mins.
- Grind to a fine powder.
- Mince onion and garlic and fry in ghee until lightly coloured.
- Add cinnamon and met and cook until well browned.
- Add ground spices, vinegar, turmeric, chilli powder and curry leaves and stir well.
- Add enough water or beef stock to cover mead simmer until meat is very tender.
- Stir in coconut milk and add salt to t.
- Bring to the boil, then reduce heat and taste.
- Heat through for 4-5 mins and garnish with fresh coriander leaves.
Ingredients:
1 kg - beef steak
1 1/2 tsp - coriander
1 1/2 tsp - cumin, a pinch fenugreek seeds
2 - large onions
8 cloves - garlic
3 tsp - ghee
2" - cinnamon
1 tsp - white vinegar
1 pinch - turmeric powder
2 tsp - chilli powder
3 - curry leaves
1/2 cup - coconut milk
2 tsp - finely chopped fresh coriander leaves
salt to taste
1 kg - beef steak
1 1/2 tsp - coriander
1 1/2 tsp - cumin, a pinch fenugreek seeds
2 - large onions
8 cloves - garlic
3 tsp - ghee
2" - cinnamon
1 tsp - white vinegar
1 pinch - turmeric powder
2 tsp - chilli powder
3 - curry leaves
1/2 cup - coconut milk
2 tsp - finely chopped fresh coriander leaves
salt to taste
RECIPES BY REHANA KHAMBATY
