Ingredients:
– 2 large brown onions, quartered
– 4 garlic cloves
– 2 teaspoon minced ginger
– 50g butter
– 3 Tablespoon curry powder
– 2 teaspoon black cumin seeds (optional)
– 2 tablespoons of Morella Grove Caramelised Apple Vinegar
– 2 Tablespoon chicken or vegetable stock
– 1kg gravy beef, 2cm cubes
– 1x 400g tin crushed tomatoes
– 100g cream
– 1/2 lemon
– coriander leaves, to garnish
Method:
- Add ginger, chopped garlic and onions to a hot fry pan with butter and sauté until aromatic
- Add curry powder and black cumin seeds and sauté for a further 2 minutes
- Add MG Caramelised Apple Vinegar and stir through
- Add stock, diced beef and tomatoes
- Pop in the oven covered on 160 for 45 minutes.
- At the 45 minute mark stir through cream
- Cook covered on low for a further 45 minutes
Service over jasmine rice with a generous helping of Greek yoghurt and fresh coriander. For those that like an extra touch of spice you can also add a tablespoon of our Gourmet Chilli Relish as a garnish.
Bon Appetit!
– 2 large brown onions, quartered
– 4 garlic cloves
– 2 teaspoon minced ginger
– 50g butter
– 3 Tablespoon curry powder
– 2 teaspoon black cumin seeds (optional)
– 2 tablespoons of Morella Grove Caramelised Apple Vinegar
– 2 Tablespoon chicken or vegetable stock
– 1kg gravy beef, 2cm cubes
– 1x 400g tin crushed tomatoes
– 100g cream
– 1/2 lemon
– coriander leaves, to garnish
Method:
- Add ginger, chopped garlic and onions to a hot fry pan with butter and sauté until aromatic
- Add curry powder and black cumin seeds and sauté for a further 2 minutes
- Add MG Caramelised Apple Vinegar and stir through
- Add stock, diced beef and tomatoes
- Pop in the oven covered on 160 for 45 minutes.
- At the 45 minute mark stir through cream
- Cook covered on low for a further 45 minutes
Service over jasmine rice with a generous helping of Greek yoghurt and fresh coriander. For those that like an extra touch of spice you can also add a tablespoon of our Gourmet Chilli Relish as a garnish.
Bon Appetit!
