Spicy Curry Recipe
- About 2tbs butter
- 2-3 onions, diced
- 4-5 garlic cloves, minced or crushed
- 1 piece of fresh ginger, peeled and grated or 1-2tsp of ginger powder
- 1 piece of fresh turmeric, peeled and grated or 2tsp of turmeric powder
- some fresh minced chili or chili powder to taste
- 1tsp cumin
- 2tsp ground coriander
- 2-3tsp paprika powder
- About 1kg beef topside or rump steak cubed
- 1-2 carrots, diced
- 1 capsicum, diced
- 1/2 (half)tsp of grated lemon or lime skin
- 1 parsnip (optional)
- 1-2 celery sticks (optional), diced
- 2-3 curry leaves
- 350-400ml can coconut milk
- salt, pepper
- 2-3tbs of sour cream
- some spinach leaves (optional)
- fresh coriander, parsley or dill to serve fresh with the dish
Melt butter on medium heat, add onions. Cook for a couple of minutes until the onion becomes translucent and start to smell nicely. Add garlic and all spices and cook for about 4-5 minutes while stirring until the spices start to release their beautiful flavor.
Add the meat and all veggies, stir through and cook for about 2 minutes. Stir in between. Add coconut milk, curry leaves, salt and pepper. Bring to boil, reduce the heat to very low and simmer until the meat is tender for about 2-3 hours or longer if you cook it in a slow cooker. Mix the sour cream with little bit of water and stir in just before the end of cooking time together with spinach leaves.
Serve with rice.
