Beef, pumpkin and eggplant curry
Sep 27, 2013 2:00pm- 15 mins preparation
- 2 hrs cooking
- Serves 6
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Ingredients
Raita
- 2/3 cup greek-style yoghurt
- 1 finely chopped lebanese cucumber
- 1 tablespoon chopped coriander leaves
- 1 teaspoon lemon juice
Beef, pumpkin and eggplant curry
- 13 pappadums (optional)
- 40 gram ghee
- 1 large onion, finely chopped
- 4 clove garlic, crushed
- 2 tablespoon yellow mustard seeds
- 2 tablespoon ground cumin
- 1 tablespoon garam masala
- 1 tablespoon ground turmeric
- 1 teaspoon ground chilli
- 8 fresh curry leaves
- 1 kilogram beef chuck steak, trimmed, diced
- 2 cup (500m) salt-reduced beef stock
- 2 cinnamon quills
- 300 gram butternut pumpkin, peeled, seeded, cubed
- 1 small eggplant, cut into small cubes
- 1/2 cup (125ml) thickened cream
- 1/3 cup coriander leaves
- 5 cup steamed basmati rice, to serve
Method
Beef, pumpkin and eggplant curry
- 1Prepare pappadums according to packet directions.
- 2RAITA: Combine all ingredients and process until smooth. Season to taste.
- 3Heat ghee in a pan on medium. Cook onion and garlic for 4-5 minutes, until onion is tender.
- 4Add mustard seeds, spices and curry leaves. Cook for 1 minutes, until fragrant. Cook beef in batches for 4-5 minutes, until coated in spices and browned. Return beef to pan. Stir in stock and cinnamon. Bring to a boil on high heat. Reduce heat to low. Cover. Simmer for 1 1/4 hours. Remove lid. Simmer for 10 minutes, until beef is tender.
- 5Add pumpkin and eggplant. Cover and simmer for 10-15 minutes, until vegetables are just tender and sauce is slightly thickened. Season.
- 6Stir in cream and scatter with coriander. Serve with rice, raita and pappadums.
Notes
You will need 1 2/3 cups raw rice to make 5 cups of cooked rice for this recipe.