It’s pretty hard to beat the comfort and satisfaction that you get from eating a bowl of curry, especially when the beef is deeply crisped and tender, the rice is piping hot, and the sauce is well-spiced.
Well, we have good news: This recipe is exactly that!
Braising the beef in the coconut milk and spice mixture allows all of the flavours to mingle, resulting in an amazingly flavourful curry.
MAKES: 4 SERVINGS PREP TIME 0 HOURS 10 MINS TOTAL TIME:2 HOURS 0 MINS
Recipe Ingredients
900 g Park Hill Farm’s braising steak, shin beef or stewing steak cut into 3cm long pieces, and about 1.5 cm tall. Larger pieces will take longer to cook, and will taste just as good.
Salt
Freshly ground black pepper
2 tbsp. vegetable oil
1 medium onion, diced
4 garlic cloves, finely grated
7cm piece ginger, finely grated
1/2 tsp. ground cinnamon
1/4 tsp. cayenne
3 tbsp. curry powder
2 (400ml) cans unsweetened coconut milk
Yogurt, for serving
Naan, for serving
Lime wedges, for serving
Directions
- Season Park Hill’s meat generously with salt and pepper. In a large pan over medium high heat, heat oil. Add Park Hill’s beef and cook, flipping once, until deeply golden, 3 to 5 minutes per side. Transfer to a plate.
- Add onion to pan and cook until soft, about 5 minutes. Add garlic, ginger, and spices and cook until fragrant, 1 minute. Add coconut milk and bring to a simmer. Lower heat to low, add beef, and continue to simmer until fork tender, about 1 1/2 hours for braising steak, and 2 1/2 hours for shin or stewing steak, Great if you are using a slow cooker just before you come home from work.
- Serve with yogurt, naan, and lime wedges.
- ENJOY, and cook double the amount for to enjoy effortlessly later in the month!
