Bombay beef buns with lime pickle yoghurt
SERVES: 6
PREP: 30 minutes
COOK: 2 hours 50 minutes
Ingredients
1 tbsp olive oil
1kg trimmed beef chuck steak, cut into 6-8cm pieces
2 brown onions, halved, thinly sliced
6 garlic cloves, thinly sliced 1 tbsp finely grated fresh ginger
90g (1/3 cup) hot Indian curry paste
500ml (2 cups) beef stock 400g can diced tomatoes 2 tbsp brown sugar
130g (1/2 cup) Greek yoghurt 1 tbsp lime pickle, chopped 3 tsp mango chutney
6 long bread rolls or 2-3 baguettes, split
1 cup firmly packed fresh coriander leaves
1 cup firmly packed fresh mint leaves
250g mini roma tomatoes, halved
1/2 red onion, thinly sliced 1 long fresh green chilli, thinly sliced
Method
1. Preheat oven to 150C/130C fan-forced. Heat the oil in a large heavy-based ovenproof flameproof casserole dish over medium-high heat. Season the beef and cook, in batches, for 2-3 minutes each side or until browned. Transfer to a plate.
2. Reduce heat to mediumlow. Add the onion. Cook, stirring, for eight minutes or until soft. Add the garlic, ginger and curry paste. Cook, stirring, for two minutes or until aromatic. Add the stock, tomato, sugar and beef. Bring to the boil. Cover and bake for 1 hour 45 minutes or until beef is almost tender. Bake, uncovered, for a further 45 minutes or until beef is very tender and liquid has reduced slightly. Set aside to cool for 30 minutes. Use a large spoon to discard fat from the surface. Transfer beef to a chopping board. Reserve cooking liquid. Use two forks to coarsely shred the beef.
3. Return beef and one cup of liquid to the dish. Season, then stir gently over low heat until warmed through.
4. Meanwhile, combine the yoghurt, lime pickle and chutney in a small bowl. Season.
5. To serve, spread a little of the yoghurt mixture over the base of each bread roll. Top with half the coriander and mint leaves, the beef mixture, tomato, red onion and chilli, then the remaining coriander and mint. Drizzle with the remaining yoghurt mixture.
Recipe by Cynthia Black Photo by Jeremy Simons