Quick & Easy


Spice up your night with this exiciting Asian xacutti recipe! Jam-packed full of aromatic, authentic Indian spices and flavours, this dish is sure to satisfy your taste-buds!
1H 15M
1H 35M



1.Dry-fry coconut in a large frying pan over medium heat, stirring, until browned lightly. Remove from pan.
2.Dry-fry cinnamon, cloves, chillies, turmeric, seeds, peppercorns and star anise in same pan, stirring, 1 minute or until fragrant.
3.Heat ghee in a large saucepan; cook onion, stirring, until onion softens. Add coconut spice mixture; cook, stirring, until fragrant. Add beef; cook, stirring, 2 minutes or until beef is coated with coconut spice mixture.
4.Add the water and stock; simmer, covered, for 30 minutes, stirring occasionally. Uncover; cook for 30 minutes or until beef is tender and sauce is thickened slightly. Remove pan from heat; stir in juice. Serve topped with a little sliced fresh chilli, if you like.

Serve with steamed rice. Pack into freezer-proof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.


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