This delicious recipe is perfect for the cooler months. A curry that takes minimal effort to prepare but after a gentle simmer over a few hours provides maximum reward.
Sauté in olive oil on low heat until soft:
1 large brown onion or 2 small onions, finely chopped
2 garlic cloves
Add and stir briefly:
½ tbsp ground turmeric
½ tbsp ground cumin
1 tbsp ground coriander
2 tbsp tomato paste
1 cup water
2 tsp beef broth powder or 1 tsp beef stock powder
440ml coconut cream (note - additional coconut cream required prior to serving if desired)
1 tbsp lemon grass finely chopped or finely grated zest of lime
1 lime juiced
1 tbsp fish sauce
1 dessert spoon coconut syrup or preferred sweetener (eg date syrup, maple syrup)
1 tsp salt (less if using beef stock)
¼ tsp chili powder
Stir then mix in:
500g – 1kg diced beef (round, topside or blade)
Preheat oven to 150C & bake covered preferably in a cast iron casserole dish or similar or in a slow cooker for 4-6 hours until tender. Stir in additional coconut cream if desired or to taste. Chopped fresh coriander can be used as a garnish.
Note: if you are short of time don’t worry about sautéing – the long slow cooking will cook the onion. Just add all ingredients to the casserole dish or slow cooker & bake for 4-6 hours.
This recipe can also be used for left over roasts. Just substitute diced cooked roast beef and simmer on the stove top for 20mins.