Different from the usual curry, well worth trying. Best made a day ahead, good for large numbers.
- 1kg (2 lbs) chuck steak, trimmed and diced
- 3 cloves garlic
- 2 teasp. root ginger, roughly chopped
- 1 red chilli, deseeded and roughly chopped
- A little oil
- 1 large onion, sliced
- Juice of ½ lemon
- 2 teasp. turmeric
- 250ml (½) pt water
- 3 tablesp soy sauce and 1 tablesp. brown sugar
- 1 bay leaf
- A little salt
- 50g (2 oz) creamed coconut, cut into small pieces
- 50g (2oz) unsalted peanuts, or cashew nuts, roughly chopped
- 2-3 tablesp.coriander chopped
- Finely grated lemon rind
To Cook
1.5 Hours
20 minutes
Place the diced meat in a flameproof casserole. Put the garlic, ginger and chilli into a food processor and grind finely. Heat the oil in a large frying pan. Add the onion and brown well. Add the garlic, ginger and chilli mixture to the pan and cook for a few minutes. Add to the meat plus the lemon juice, turmeric, water, soy sauce, brown sugar, bay leaf and seasoning. Cover and cook over a gently heat until tender, approx. 1½ hours. Towards the end of cooking time, add the creamed coconut.
Mix the nuts, corriander, and lemon rind together. Sprinkle over the casserole. Delicious served with basmati rice.
Protein: 49.1g
Fat: 23.1g
Iron: 6.5mg
Energy: 437kcal