This traditional Southern Indian recipe is vibrant and spicy. Serve with steamed rice, a salad of tomato and cucumber and crispy poppadoms.
How to Cook
Combine the Gregg's Ground Coriander, Gregg's Ground Cumin, Gregg's Fennel Seeds, Gregg's Ground Chillli, Gregg's Crushed Garlic, Gregg's Crushed Ginger, lemon juice and freshly ground Gregg's Whole Black Peppercorns in a small bowl and mix to form a paste. Set aside.
Heat 1 tablespoon of the oil in a frying pan. Add half of the beef and brown over high heat. Transfer the beef to a bowl. Repeat with the remaining oil and beef.
Reduce the heat to medium then add the onion to the pan and cook for 2 to 3 minutes. Add the spice paste and cook for a further minute. Add the meat back to the pan along with the Gregg's Tomato Paste, tamarind puree, beef stock and coconut cream.
Reduce the heat to low, cover the pan and cook for 1 hour 15 minutes or until the beef is tender. Stir occasionally.
2 tsp Gregg's Ground Coriander
2 tsp Gregg's Ground Cumin
1 tsp Gregg's Fennel Seeds
¼ tsp Gregg's Ground Chilli
2 tsp Gregg's Crushed Garlic
1 tsp Gregg's Crushed Ginger
2 Tbsp lemon juice
Gregg's Whole Black Peppercorns, freshly ground
2 Tbsp olive oil
600 g chuck steak, cut into 2cm cubes
1 onion, sliced
2 Tbsp Gregg's Tomato Paste
2 Tbsp tamarind puree
1 cup beef stock
400 ml can coconut cream
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