BEEF & COCONUT CURRY

Beef and coconut curry – perfect dish for all meals! This dish is filled with numerous tasty ingredients like rump steak, coconut milk, soured cream, fresh parsley and other delicious components. The menu is awfully suited for lunch, dinner and even to any occasions.

Serves :

Preparation Time :

1 day

Cooking Time :

3 hours 10 minutes

Preparation Method :

Toss the meat in the seasoned flour, generously.
In a flameproof casserole, fry the onion, shallots and peppers in the oil and butter for 3 minutes.
Add the meat and cook for further 4 minutes.
Add paprika,Tabasco, ginger, chilli, cardamom, cloves, cinnamon, cumin, coriander, coconut milk with creamed coconut and let it rest for 2 hours.
Preheat the oven to Gas Mark 3/170°C/325°F.
Add the tomato puree and beef stock, cover and cook in the centre of the oven for 3 hours.
Let it stand for 24 hours. Reheat, add the soured cream and serve hot, sprinkled with the chopped parsley.

INGREDIENTS

900 grams rump steak, cut into 2.5cm cubes
50 grams flour, seasoned with salt, freshly ground black pepper and 1 teaspoon paprika
1 peeled and sliced onion
450 grams shallots, peeled and chopped
1 red and 1 green pepper, de-seeded and chopped
2 tablespoons IDHAYAM sesame oil
25 grams butter
1 tablespoon paprika
1 tablespoon Tabasco sauce
1 teaspoon of each of the following: grated fresh ginger, chilli powder, ground cardamom, crushed cloves, ground cinnamon, ground cumin, ground coriander
5 tablespoons tinned coconut milk
8 tablespoons creamed coconut
1 tablespoon tomato puree
275 ml Basic Beef Stock
150 ml soured cream
1 tablespoon chopped fresh parsley