Spicy beef bunny chow

SERVES 4-6 PREPA­RA­TION: 5 MIN COOK­ING: 1 HR 30 MIN

Drum Food - - CONTENTS -

30g but­ter

1 onion, roughly chopped 2cm piece ginger, chopped 4 gar­lic cloves, chopped

2 red chillies, chopped

15ml (1T) curry pow­der

5ml (1t) ground turmeric 4 car­damom pods, cracked 2,5ml (½t) ground co­rian­der 10ml (2t) mus­tard seeds 10 curry leaves (op­tional) 15ml (1T) white wine vine­gar 1kg beef goulash

250ml (1c) wa­ter salt and pep­per

2 medium sour­dough breads chopped fresh co­rian­der, to

serve

1 Heat the but­ter in a large saucepan over medium heat. Add the onion, ginger, gar­lic and chilli and cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til golden. Add the curry pow­der, turmeric, car­damom, co­rian­der, mus­tard seeds and curry leaves (if us­ing) and stir in the vine­gar.

2 Add the beef and cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til well coated in the spice paste. Pour in the wa­ter and sea­son with salt and pep­per. In­crease the heat and bring to a boil. Lower the heat, cover and al­low to cook for 1 hour or un­til the beef is ten­der.

3 Re­move the lid, in­crease the heat and sim­mer for 20 min­utes or un­til the sauce is thick.

4 Hol­low out the bread loaves and fill with the beef mix­ture. Gar­nish with the co­rian­der be­fore serv­ing.

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