This is a very simple dish, and it makes a very flavoursome curry, with tastes of (as the name suggests) coconut. It’s a very creamy dish, and quite heavy on the calories, so may not be the best thing for straight after Christmas!
Serve it with a freshly toasted Naan bread, and Rice – try adding some tumeric and chopped almonds to the Rice once cooked to add more flavours to the side.
To Serve 4
450g Minced Beef
2 Garlic Cloves, Crushed
1tsp Ground Cumin
1tsp Ground Coriander
1tsp Garam Masala
1/2inch Fresh Root Ginger, Grated
2tbsp Ground Almonds
175ml Coconut Milk
120ml Beef Stock
Salt and Pepper
2tbsp Fresh Coriander, Chopped
1. Heat the Oil in a large Saucepan, and add the Minced Beef and Garlic. Cook for five minutes over a medium-high heat.
2. Add the Cumin, Coriander, Garam Masala and Ginger, and cook for two more minutes, before adding the Ground Almonds and seasoning to taste.
3. Drain any excess liquid off, leaving around a tablespoon in the pan, then add the Coconut Milk and Stock. Mix in well, and bring to the boil.
4. Reduce the heat and simmer for twenty minutes, before adding in the Fresh Coriander and cooking for a further ten minutes until the sauce is thicker (it shouldn’t be dry, but shouldn’t be very…saucy).
Serve fresh and still hot from the pan, along with Rice, Naan Bread, Yogurt dip and Coriander on the plate.
For an alternative, simply replace the Minced Beef with diced Chicken, and cook until done through before moving on to the next step. Try adding different vegetables to the mix – Onions, Peppers and sliced Aubergines are all good to use.
Photo Courtesy of: Avlxyz