Nothing beats a hearty curry during the cooler months.
Ingredients Checklist
1.5kg gravy beef, cut into 5cm pieces
sea salt flakes and crushed black pepper to taste
2 tbsp olive oil
1 large brown onion, peeled and diced
4 cloves garlic, peeled and chopped
3 tbsp grated fresh ginger
1 tsp ground cinnamon
1 tsp ground coriander
½ tsp cayenne pepper
3 tbsp curry powder
1 x 400g can coconut milk
fresh coriander leaves for garnish
To Serve
Yogurt
Steamed rice
lime wedges
Instructions
Preheat oven to 150°C.
Season the prepared beef with sea salt and pepper.
Heat a heavy based oven proof pan over medium to high heat, add olive oil. Cook diced beef in small batches until deeply coloured, remove to a plate, set aside and continue process till all beef has been browned.
Lower the heat, gently sauté onion and garlic for 3-4 minutes, add spices and curry powder, continue to cook for a minute or two. Add coconut milk, bring to a simmer.
Return the browned beef to the pan, cover with a baking paper cartouche and a tight fitting lid, place in the oven to cook gently for 1½ hour, or till beef is fork tender.
Just prior to serving give a squeeze of lime juice and sprinkle with some fresh coriander leaves.
Serve with yoghurt, steamed rice and extra lime wedges.
