Rumi's Chilli Beef with Curry Leaves

Don't let the cold January weather leave you with a chill, warm up with Rumi's recipe for Chilli Beef with Curry Leaves.

This easy recipe serves 4-6, let us know over on the Just Beverley Facebook page if you've given this a try! Not the best cook? Let Rumi's do the cooking for you and visit the restaurant.

You will need:

2tbsp Vegetable Oil
1 large Onion Finely sliced
5cm/2in piece fresh root ginger, grated
4 garlic cloves, crushed
12 curry leaves
3tbsp extra hot curry paste, or 4tbsp hot curry powder
1 tbsp chilli powder
1 tsp five-spice powder
1 tsp ground turmeric
900g/2lb lamb or beef, cubed
175ml/6fl oz thick coconut milk
Salt
Red onion, finely sliced to garnish
Indian bread and fruit raita, to serve

Method:
1) Heat the oil in a Karahi, (a wok or large pan will do) and fry the onion, ginger, garlic and curry leaves until the onion is soft. Add the curry paste or powder, chilli and five-spice powder, turmeric and salt. Stir well.

2) Add the meat and stir well over a medium heat to seal and evenly brown the meat pieces. Keep stirring until the oil separates. Cover the pan and cook for about 20 minutes.

3) Stir in the coconut milk and simmer, covered, until the meat is cooked. Towards the end of cooking, uncover the pan to reduce the excess liquid. Garnish with onions and serve with any Indian bread and with fruit raita, for a cooling effect.
 
Special tip: Keep back half the curry leaves and add in step 3 along with the coconut milk, this gives the curry extra flavour!