Ingredients Jump to Instructions ↓

  1. 675 gram beef

  2. 25 grams onion

  3. 3 garlic cloves

  4. 25 grams ginger

  5. 2 tomatoes

  6. 4 clove

  7. 4 cardamom

  8. 250 milliliter coconut milk -- thin

  9. 2 cg cinnamon stick

  10. 25 grams curry powder

  11. 1/2 teaspoon fenugreek

  12. 1/2 lemon grass stem curry leaf sprigs

  13. 1/2 teaspoon fennel

  14. 25 grams coriander

  15. 1 teaspoon chile powder

  16. 2 teaspoons paprika

  17. 25 milliliters vinegar

  18. 250 milliliter coconut milk -- thick

  19. 125 milliliter oil

Instructions Jump to Ingredients ↑

  1. Preparation : Wash the meat and prick it all over with a skewer or fork. Chop the onion, garlic, ginger and tomatoes. Crush the cloves and cardamoms. Place the meat in a pan and pour the thin coconut milk over the top of it. Add the onion, garlic, ginger, tomato, cloves, cardamom, cinnamon stick, curry powder, fenugreek, lemon grass, fennel powder, coriander powder, chile powder, paprika powder and vinegar. Mix spices into meat and milk and bring to the boil. Simmer gently until the meat is tender, approximately 1 hour. Pour in the Coconut milk, thick and cook for a further 1 5 minutes. Pour the gravy into a bowl. Add the oil to the pan and fry the meat until browned. Pour the gravy back into the pan, bring back to the boil, then discard the cinnamon stick. Remove the meat to a carving board, cut into slices and serve with the gravy.


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