Summary

Ingredients

• 500 g beef oulash
• 50 g hee, or butter
• 2 medium onion (s), cut into fine strips
• 3 tablespoon curry paste, red, more or less as desired
• 400 g tomato (s), chunky, can
• 300 g parsnip (s)
• 1 bunch coriander, fresh, chopped

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Instructions

1. Sear the meat without fat in a pan or wok in portions and set aside.
2. Melt the ghee in the pan and lightly brown the onions. Add the curry paste, mix well, then mix in the tomato pieces.
3. Add the meat and let it simmer for a good hour, stirring occasionally. Add water if necessary.
4. Put the cleaned and chopped parsnips in a saucepan, cover with water and cook until soft. Drain and puree with the magic wand. Add the puree to the curry and mix in the chopped coriander. Use a few leaves for garnish.
5. Serve with naan or rice.