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Archive for January, 2011

Saturday Night Beef Curry

This curry is great made ahead. Good to come home to if you are going out for a long and blustery beach walk, and ticks all of Lee’s foody boxes. In a nutshell, “hot and tasty” – a bit of a Christmas Farm motto!

The recipe below makes enough for 4 to 6 adults when served with rice, and you should be able to find all these ingredients organically.

You will need:

  • 600g diced organic Dexter beef stewing steak
  • 1 small organic butternut squash. Deseeded, washed and diced into the same size as beef.
  • 8 shredded leaves of organic cavelo nero
  • 1 x 400g tin organic chopped tomatoes
  • 1 x 400g tin organic coconut milk
  • 2 peeled and chopped cloves of organic garlic
  • 1 -2 red chillies, finely chopped
  • 2 onions, peeled and chopped
  • 1 level tsp ground ginger
  • 1 level tsp fresh grated ginger
  • 2 level tsp curry powder
  • 1 dessert spoon of fish sauce
  • Good pinch of salt
  • Good grind of black pepper

Method

Sauteé the beef with a little oil or fat in a large heavy bottomed pan over a medium heat. Continue until the beef starts to colour and brown, stirring occasionally.

Add the diced onions, butternut squash, garlic, chillies, pepper, and spices. Stir and cover with a well fitting lid.

Allow to cook and sweat together over a low heat for 5 minutes. Stir occasionally.

Add the cavelo nero to the pan and pour in the tinned tomatoes and coconut milk. No need to stir, simply replace the lid and allow the cavelo nero to steam for 10 minutes.

Add a good pinch of salt and the fish sauce. Stir, and taste to check seasoning. You may need more salt or pepper.

Replace lid and cook for 45 minutes or until meat is tender and cavelo nero has melted.

Serve with brown rice and some carrot and chilli chutney.

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