hot beef curry
- Categories
- Ross's
- Foreign
- Assignment
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 5 | Cm ginger peeled |
| Lean beef | |
| 1 | Aubergine; rinsed, salted and |
| ; chopped into chunks | |
| 1 | Onion; chopped |
| 2 | Tomatoes |
| Tabasco | |
| Coriander | |
| Black mustard seed | |
| Coriander seed | |
| Cumin seed | |
| Chilli powder | |
| 2 | Cinnamon sticks |
| Olive oil |
Brown the meat in oil. Brown the aubergine chunks in mustard oil in separate pan. Grate the ginger into a bowl. Remove the meat and brown the onion in the meat juices. Mix together the black mustard seed, coriander seed, cumin seed, chilli powder and fry to release the flavour.
Add the aubergine to the onion and the spices to the ginger. Put the meat, spices, aubergines and onions into a casserole dish. Add the chopped tomatoes and cinnamon sticks and cook down until reduced. Serve with rice or bhajee and a sprig of coriander.
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