| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs, Meats |
|
Jude2 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Coconut milk |
|
|
Puree of one onion and 2 cups of water |
| 1 |
ts |
Gregg's crushed garlic |
| 1 |
ts |
Gregg's crushed ginger |
| 1 1/2 |
tb |
Tikka Masala |
| 1 1/2 |
tb |
Midas Curry |
| 1 |
tb |
Flour |
| 50 |
ml |
Gee or clarified butter |
| 400 |
g |
Diced beef |
| 1/4 |
c |
Tomato paste |
INSTRUCTIONS
Cube meat into 3cm x 3cm cubes.
Marinate meat in 1 tsp of Tikka Masala and 1 tsp of Madras with the crushed
ginger and garlic. Leave to sit for 20 minutes.
Heat the ghee in a thick-bottomed pan.
Add the remainder of the curry spices to open up the aromatics. Stir for
15 seconds.
Add the meat and brown evenly on all sides.
Sprinkle with the flour.
Add the onion liquid and cook for 5 minutes then add the remainder of the
Tikka Masala and Madras curry.
Continue to cook for 1 hour and 20 mins on a steady slow simmer until the
meat is tender.
Adjust the seasoning and serve with fragrant rice.
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