Summary

Ingredients

• 1 kg beef, lean, for braising
• 2 onions)
• 2 large cloves garlic
• 1 piece (s) ginger root
• salt and pepper
• 2 tablespoon butter (frying)
• 2 tablespoon tomato puree
• 2 tablespoons spice mix (Garam Masala), or a medium-spicy curry powder
• 1 teaspoon turmeric
• 300 ml vegetable stock
• 100 g crème fraîche
• soy sauce
• 250 g rice (lon rain)
• 450 ml water
• 2 tablespoon butter (frying)
• Coriander powder
• cumin
• Chili powder
• Pinch (s) cinnamon powder

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Instructions

1. Cut the meat into large cubes, removing the tendons and fat. Peel and finely chop the onions. Peel and squeeze the garlic. Peel and finely grate the ginger, mix with the garlic.
2. Season the meat cubes vigorously with salt and pepper. Fry in hot clarified butter in 4 portions in a casserole very hot. Remove.
3. Add a little more clarified butter to the roast and sauté the onions and the garlic-ginger mixture. Add tomato puree, garam masala and turmeric and toast briefly. Add the meat again and mix everything well. Pour in the bouillon and cover the meat for 1 ¾ - 2 ¼ hours, depending on the quality.
4. Immediately before serving, bring the meat to the boil again. Mix the crème fraîche with a little hot sauce and mix in. Season the curry with salt, pepper and soy sauce.
5. Rinse the rice thoroughly with cold to remove the starch. Put the water and a little salt in a saucepan, bring to the boil, then cover and let it soak on the smallest fire for about 20 minutes.
6. Heat the clarified butter in a coated frying pan. Roast the coriander, cumin, chilli and cinnamon in it. Add the finished rice, turn briefly, add salt if necessary and serve immediately.