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Dry Beef and Spiced Coconut Curry

Ingredients

500g rump steak, sliced about 1cm thick
2 tbsp Saffron Tree TOGETHER Spice Blend
6 x fresh curry leaves
1 x onion, finely sliced
1 x red bird’s eye chilli, finely chopped
50g fresh ginger, grated
4 x cloves of garlic, crushed
70g desiccated coconut
40g coconut oil
60g creamed coconut
200ml coconut milk
Salt and pepper to taste
Lime juice

Method

  1. Put the sliced beef rump into a mixing bowl. Add the spice blend to the beef and mix well, coating the beef evenly. Add the curry leaves, onion and chilli, and mix well. Leave to marinate for 1-2 hours at room temperature.
  2. In a separate mixing bowl, combine the desiccated coconut, the coconut oil, creamed coconut, garlic and ginger. Mix well. Set aside until you are ready to cook the beef.
  3. In a large frying pan, over a medium heat, add the desiccated coconut, coconut oil, creamed coconut, garlic and ginger and fry for 5 minutes, stirring continually.
  4. Add a good pinch of salt and pepper at this stage and the coconut milk. Fry for a further 15 minutes, stirring occasionally. Expect the volume of liquid to reduce.
  5. Add the marinated beef and mix well. Cook for a further 20 minutes.
  6. Turn off the heat and leave to cool for 10 minutes. Finish with a squeeze of lime juice and serve with fresh paratha or naan bread.

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