Exotic spices with tropical fruity sweetness.
Ingredients
- 900g rump steak, cut in large cubes
- 30g butter
- 2 onions,sliced
- 4 cloves crushed garlic
- 5cm piece fresh ginger,chopped
- 2 teaspoons cumin seeds
- 8 dried chillies
- 1 teaspoon coriander seeds
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 30g creamed coconut
- 30g sweet tamarind
- 5 tablespoons boiling water
- 300ml beef stock
- 1 custard apple
- 2 small unripe bananas
- 1 paw paw
Method
- Preheat oven to 180C.
- Brown the steak in a little oil in a *flameproof casserole. Set meat aside.
- Add butter to pan and add onions to soften. Put garlic, ginger, cumin seeds, chillies, coriander seeds and 2 tablespoons stock in a blender and whizz to a paste.
- When onions are cooked add the paste and cook a few minutes then add turmeric, garam masala and creamed coconut and cook another minute.
- Put the tamarind into a bowl and cover with boiling water. Stir well and strain the liquid into the casserole.
- Add the remaining stock and the browned meat.
- Cover and cook in pre-heated oven for 1 and a half - 2 hours.
- When cooked add custard apple chunks, paw paw cubes and sliced banana and return to heat until fruit is hot.
- Serve with sprigs of fresh coriander.
*If you don't have flameproof casserole pot - then fry conventionally and transfer to a oven proof casserole dish.
