Ingredients
1 cup (90g) grated fresh coconut
410 gram (13 ounces) canned crushed tomatoes
5 centimetre piece fresh ginger (25g), grated
2 teaspoon black mustard seeds
1 teaspoon tamarind concentrate
2 teaspoon vegetable oil
2 large brown onions (400g), sliced thinly
6 clove garlic, crushed
1 tablespoon ground cumin
2 teaspoon ground coriander
2 teaspoon sweet paprika
2 teaspoon hot chilli powder
1 teaspoon ground turmeric
10 curry leaves
1 kilogram diced beef chuck steak
1/2 cup (125ml) water
Method
1. Blend or process coconut, undrained tomatoes, ginger, mustard seeds and tamarind until pureed.
2. Heat oil in large pan. Cook onions and garlic, stirring, until browned lightly. Add spices, cook, stirring, until fragrant.
3. Add beef and brown, stirring, 5 minutes. Pour in water and simmer, 1 1/2 hours until beef is tender. Serve with steamed rice, if you like.
