Aromatic Beef Curry with Basmati Rice
Ingredients (5 portions)
| Amount | Measure | Name |
|---|---|---|
| 100.00 | ml | Oil, Sunflower |
| 2.00 | pc | Garlic, cloves finely chopped |
| 30.00 | g | Ginger, Grated finely |
| 15.00 | g | Green chillies finely chopped |
| 15.00 | ml | ROBERTSONS Turmeric 6 x 800 g |
| 5.00 | g | ROBERTSONS Mild 'n Spicy Rajah |
| 5.00 | ml | ROBERTSONS Cinnamon 6 x 600g |
| 10.00 | g | mustard seeds black |
| Curry Leaves 4 no | ||
| 1.00 | oz | Onions medium diced |
| 2.00 | pc | Leeks medium diced |
| 2.00 | pc | Celery medium diced |
| 1.00 | kg | Beef, ragout (stew/ goulache cuts) |
| 200.00 | g | KNORR Tomato Pronto 6 x 2kg |
| 20.00 | g | KNORR Beef Bouillon Granules 6 x 1kg |
| 165.00 | ml | Coconut cream |
| 400.00 | g | Coconut milk, canned |
| 4.00 | pc | Potatoes peeled and chopped |
| 1.00 | l | Water |
| 250.00 | g | Rice, Basmatti |
| 60.00 | kg | MARVELLO Full Fat Margerine |
| 30.00 | g | Coriander, fresh (Cilantro) finel chopped |
| 30.00 | g | MRS BALLS Regular Original Chutney 3 x 8 x 470g |
| 400.00 | g | Beans, Red Kidney |
Preparation
1.Melt the marvello in a pot and add the basmati rice and fry till all rice granules are coated. Add 500ml of water and bring to the boil. When boiling place a lid on top and turn the heat off and allow the rice to steam for 20minutes this will make the rice fluffy and prevent it from sticking together
2.Mix turmeric, curry powder, cinnamon, mustard seeds, garlic ginger and chopped chilli with 50ml oil and grind in food processor to for a paste. Remove the paste and heat in a pan to release the flavours
3.Add the onions, leeks and celery and cook till translucent. Add the beef goulash and brown till all the meat cubes are brown.
4.Add the curry paste and stir it till all the meat is coated. Add the beef bouillon and the rest of the water. Bring to the boil and let it reduce by half
5.Stir in the coconut cream and milk. Place the lid on and turn the heat down. Let the curry infuse and cook
