– 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

- 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!⁠