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Categories:
chili powder turmeric salt vegetable oil beef rump Curry chilies coconut tomatoes coriander seed cumin black peppercorns fenugreek seeds anise seed anise cinnamon
Viewed: 55 - Published at: 9 years agoIngredients
- 1 teaspoon chili powder
- 12 teaspoon turmeric
- salt
- 2 tablespoons vegetable oil
- 300 g beef rump, cut-into thin slices, about 1-inch square
- 10 curry leaves
- 3 whole dried chilies
- 30 g dehydrated flaked coconut
- 2 medium tomatoes, finely chopped
- 12 teaspoon coriander seed
- 12 teaspoon cumin seed
- 5 black peppercorns
- 1 pinch fenugreek seeds
- 1 pinch anise seed
- 12 star anise, pod
- 14 inch cinnamon stick
Method
- Mix the chili powder, turmeric and salt with 1 tablespoon of oil and rub the mixture into the beef slices.
- Set aside.
- Dry-roast the spice mix ingredients together over medium heat for 1 minute, taking care that they do not burn, then grind them into a fine powder.
- Heat remaining oil in wok and put the curry leaves and the dried red chillies each torn in 2 or 3 pieces.
- Add the beef and coconut chips, retaining some of the chips for the garnish, and saute over high heat until the meat is seared on both sides.
- Reduce the heat and add the tomatoes, the ground spices and salt to taste.
- Stir-fry until the meat is done, about 2 to 3 minutes.
- Serve hot, garnished with coconut chips.
