Ingredients
(Serves 4)
500g rump steak, cut into chunks (2-3cm cubes)
2 sticks of celery, chopped
2 carrots, chopped
1 brown onion, chopped
2 tsp turmeric
1 tsp ground ginger
1 tsp cayenne pepper
1 tsp crushed garlic
1 can of coconut cream
1 litre of water
100g desiccated coconut
50g almond meal
½ cup coriander leaves
Olive oil
Method
In a hot wok, splash in oil, seal the beef until all browned then remove from the wok
Add the turmeric, cayenne, ginger and garlic. Stir through and fry for 3-5 minutes.
Add the chopped vegetables to the wok and fry until soft.
Pour in the coconut cream and water, place on a lid, bring to the boil, then simmer for 2 hours.
After 2 hours remove the lid and add the coconut, almond meal and coriander, continue to simmer for 20 minutes. Serve with Roti bread.
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