I have cooked this curry dish few times, always with different kind of meat like beef, kangaroo, lamb and chicken. Always delicious! I like to cook curry dishes in the cast-iron pots but you can also cook it in a slow cooker. As you can see on this photo below, you can also cook curry over the fire! 🙂

Spicy Curry Recipe
  • About 2tbs butter
  • 2-3 onions, diced
  • 4-5 garlic cloves, minced or crushed
  • 1 piece of fresh ginger, peeled and grated or 1-2tsp of ginger powder
  • 1 piece of fresh turmeric, peeled and grated or 2tsp of turmeric powder
  • some fresh minced chili or chili powder to taste
  • 1tsp cumin
  • 2tsp ground coriander
  • 2-3tsp paprika powder
  • About 1kg beef topside or rump steak cubed
  • 1-2 carrots, diced
  • 1 capsicum, diced
  • 1/2 (half)tsp of grated lemon or lime skin
  • 1 parsnip (optional)
  • 1-2 celery sticks (optional), diced
  • 2-3 curry leaves
  • 350-400ml can coconut milk
  • salt, pepper
  • 2-3tbs of sour cream
  • some spinach leaves (optional) 
  • fresh coriander, parsley or dill to serve fresh with the dish
Melt butter on medium heat, add onions. Cook for a couple of minutes until the onion becomes translucent and start to smell nicely. Add garlic and all spices and cook for about 4-5 minutes while stirring until the spices start to release their beautiful flavor.
Add the meat and all veggies, stir through and cook for about 2 minutes. Stir in between. Add coconut milk, curry leaves, salt and pepper. Bring to boil, reduce the heat to very low and simmer until the meat is tender for about 2-3 hours or longer if you cook it in a slow cooker. Mix the sour cream with little bit of water and stir in just before the end of cooking time together with spinach leaves.
Serve with rice.

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