Alive and Cooking

Tiger Beef Curry and Salad

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(Serves 6-8)


1 kg beef ribs
1 onion, chopped
1 stick of celery, chopped
1 sweet potato, peeled and diced
2 medium potatoes, peeled and diced
1tsp ground ginger
1tsp cardamon pods
1tsp garam marsala
1tsp dried chilli
2 red chillies, finely chopped
2 cloves garlic
800g tinned tomatoes
1 tin (400ml) coconut cream
1 litre water
Pinch of rock salt
Olive oil


In a mortar and pestle grind the whole spices, Garlic and salt until powdered then mix with the cayenne pepper.
Splash olive oil into a large pot, once hot, toss in the beef and spices, fry until sealed.  
Add the vegetables, chopped chillies and, followed by the tomatoes, coconut cream and water bring to the boil and simmer for 2-3 hours.

Tiger Beef Curry and Salad