My mom loves Indian food, or food with Indian spices, so I tried to make it as regular as possible, with some ready-to-served roti from our local shops. Curry on a rainy day is just perfect – all that hot and spicy, warm and meaty, juicy and creamy at once.

This type of curry, I not prefer to make it thick, but like a soup so mom can have it easily just itself. You can simmer it down, and serve with rice instead.


INGREDIENTS:

– 500gr of beef steak (as your choice, but do not recommend brisket or blank), cut into 4cm pieces

– 200gr of lentil (either red or green)

– Curry paste: 1/3 tspn of curry powder + 1/2 tspn of corriander seeds + 1/2 tspn of linseed

– 1 onion, finely chopped

– 1 large red tomato, quartered

– 2 garlic cloves, crushed

– 250ml of beef stock

– 200ml of can light coconut milk

– 100ml  water

– freshly chopped corriander leaves

COOKING STEPS:

– Over med heat learge cooking pan or pot, saute garlic + onion first, then add tomato. Stirring occasionally and Bring to fragrant before adding half of the curry paste.

– When onion is cooked and softens slightly, add the beef and half the curry paste in. Stirring occasionally until brown

– Add beef stock + coconut milk + water + lentil to the pan

– Bring to the boil over high heat then simmer down for at least another 30mins or at your desired thickness

– Garnish with freshly chopped coriander


Bon appetite

Erin M. ❤

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