| Ingredients
750 g topside beef
1 tsp prepared chilli paste
1 tblsp ground coriander
2 tblsp fish sauce
1 tsp prepared ginger paste
juice of 1 lemon
4 cloves garlic, crushed
1 tsp cardamom seeds, finely ground
1 onion, finely chopped
1 tsp ground cinnamon
1 tsp ground cloves
1 tblsp curry powder
400 mL coconut cream
2 tblsp peanut butter
2 tsp vinegar
1 tblsp brown sugar
2 cups water
|
Method
This is my method for preparing
Muslim Beef Curry in the microwave:
Cut the beef into small cubes, or
thin strips, and place in a large casserole dish. Add all the other ingredients
and mix well. Cover the casserole dish with a glass lid.
Set the microwave power to High
and cook for 15 minutes. Reduce the power to Medium-Low, and cook for a
further 50 minutes, or until the beef is tender. Allow to rest for at least
1 hour.
Re-heat, if necessary, and serve
on a bed of boiled rice. Garnish with fresh, sliced mangoes or rockmelon. |
