Coconut and cinnamon beef curry
Serves 10 | prep 20 mins | total time
Coconut and cinnamon beef curry
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Serves 10 | prep 20 mins | total time
Rate
Nutritional information (per serving)
Calories
583Kcal
Fat
39gr
Saturates
23gr
Carbs
9gr
Sugars
6gr
Fibre
1gr
Protein
49gr
Salt
0.4gr
Ingredients
- 5 tbsp sunflower oil
- 4 medium onions, finely sliced
- 6 garlic cloves, finely chopped
- 1 tbsp finely chopped root ginger
- 3 cinnamon sticks, halved
- 6 cloves
- 1 tbsp hot chilli powder
- 3 tbsp ground turmeric
- 3 tbsp garam masala
- 2kg diced casserole steak
- 3 x 400ml tins of coconut milk
- 1 x 100g pack ground almonds
- 1 x 31g pack coriander leaves only, roughly chopped
Step by step
Get ahead
Make up to 2 days ahead; cool, cover and chill. It can also be frozen.
Set a large, heavy-based saucepan over a medium to low heat. Once hot, add the oil, followed by the onions, garlic, ginger and cinnamon. Fry gently for 20 minutes, or until the onions are soft and golden.
- Mix in the spices and cook for 2 minutes, then increase the heat to high and, once the onions are sizzling, add the meat with a pinch of salt and stir until lightly browned. Add the coconut milk. Bring to the boil, then reduce the heat, cover and simmer for 1 hour 20 minutes. Stir in the ground almonds and continue to simmer for 30 minutes.
- Allow the meat to rest, off the heat, for 10 minutes. Remove the cinnamon sticks before serving. Garnish with coriander and serve with the saffron and pea pilaff.
