• Level
  • Serves
  • Time
    1 hour and 45 minutes



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  • Method :
    1. Grind the coriander seeds, cumin seeds, black peppercorns and sea salt into a fine powder using a pestle and mortar.
    2. Add the ginger, fresh chilli, garlic, turmeric, chilli powder and white wine vinegar and mix into a thick paste. Set the spice mix to one side.
    3. Heat the oil in a large pan and brown the beef over a high heat, removing once nicely coloured.
    4. Make sure that you do not overfill the pan (this will prevent browning) and do in two batches if needed.
    5. Reduce to a medium heat and add the spice mix to the pan. Stir for 1-2 minutes.
    6. Add the onions and cook for a further few minutes until they start to soften.
    7. Make sure that you give it a good stir and try to de-glaze the bottom of the pan.
    8. Add the beef back into the pan making sure it is coated thoroughly in the spice mix.
    9. Add the stock (or coconut milk) and tomato puree and stir through.
    10. Cover the pan (can use foil if no lid available) and reduce to a gentle simmer on a low heat.
    11. Cook for at least an hour, stirring occasionally (longer you cook it for the richer and glossier the sauce).
    12. If the sauce starts to over-thicken, add a little water as needed to loosen.
    13. Serve hot with a portion of Cauliflower Rice and garnish with coriander.