Bombay Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 40 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon ghee or clarified butter
- 2 medium onion (s), chopped
- 2 clove (s) garlic, crushed
- 2 chilli pepper (s), green, pitted, chopped
- 1 tablespoon ginger, fresh, grated
- 1 ½ teaspoon turmeric, ground
- 1 teaspoon ground cumin
- 1 tablespoon coriander, ground
- 1 ½ teaspoon chili powder
- 1 kg beef or lamb, cut into bite-sized pieces
- 1 teaspoon salt
- 410 g canned tomato (s), cut into pieces
- 210 ml coconut milk, unsweetened
- some coriander green, for garnish
Print Recipe
Pin Recipe Instructions
- Heat the ghee or clarified butter in a saucepan. Sweat the onions over medium heat while stirring until translucent. Add the garlic, chilli, ginger, turmeric, cumin, coriander and chilli powder and sweat gently while stirring, being careful not to burn the spices. Stir in the meat and brown over high heat until it is coated with the spices. Add the undrained tomatoes and salt and stir. With the pot closed and on a mild heat, stew the curry for 1 - 1 1/2 hours, until the meat is tender.
- Pour in coconut milk and let simmer uncovered for 5 minutes, until the sauce is thick. Serve sprinkled with fresh coriander if you like.
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