| Cook Time | 2.5 hours |
| Servings | serves |
Ingredients
- 500 grams Beef Rump Steak cut into chunks (2-3cm cubes)
- 2 sticks Celery chopped
- 2 Carrots chopped
- 1 Brown Onion chopped
- 2 teaspoons Turmeric
- 1 teaspoon Ginger Ground
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Garlic Cloves crushed
- 1 can Coconut Cream
- 1 litre Water
- 100 grams Desiccated Coconut
- 50 grams Almond Meal
- ½ cup Coriander Leaves
- Olive Oil
Ingredients
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Instructions
- In a hot wok, splash in oil, seal the beef until all browned then remove from the wok
- Add the turmeric, cayenne, ginger and garlic. Stir through and fry for 3-5 minutes.
- Add the chopped vegetables to the wok and fry until soft.
- Pour in the coconut cream and water, place on a lid, bring to the boil, then simmer for 2 hours.
- After 2 hours remove the lid and add the coconut, almond meal and coriander, continue to simmer for 20 minutes. Serve with Roti bread.
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