- Rump steak coconut cream TumericCorianderCuminstar anise chiligaram marsalaginger garlic soy sauce spring onion
- Chop 1 medium size brown onion, crush 3 cloves of garlic, 1 teaspoon of crushed ginger. Fry onion garlic and ginger in a pot with olive oil until onion is soft. Add 3 teaspoons of garam marsala 2 teaspoons of Tumeric, 2 teaspoons of cumin and 1 teapoon of chilli . Toast off your spices. Add 1.5 kilograms of diced rump steak cook until steak is browned. add 2 cans of coconut cream. Simmer for 30 minutes. add salt to taste.Make master stock 375 ml of soy sauce 2 star anise small hand full of spring onion ( green part only)3 tbsp of brown sugar 4L of water 3 cloves of garlic ( finely sliced)boil all ingredients then reduce heat to simmer Once master stock is ready add 4 ladles of master stock to your coconut beef. Simmer for a further 30 minutes then place in a casserole dish and cook in oven at 180 degrees for 2 hours until beef is tender. add to a bowl with steam rice and serve with roti bread and garnish with spring onion.
Brands and product used
- TCC - Coconut Cream