24
Mar 2016
- BY arachni
- POSTED IN Recipes
- WITH 0 COMMENTS
- PERMALINK
- STANDARD POST TYPE
Ingredients
- 1.5 lbs Salt and Peppered Beef Stew Meat
- 2 large onions
- 3 - 4 cloves of garlic
- 2 - 4 tbsp curry powder (individual preference)
- 1- 2 tbsp red curry paste
- 1 can tomato paste (165 ml)
- 1 can pineapple chunks (398 ml)
- 1 can coconut milk
- 1 - 2 tbsp honey
- 1 - 2 cups natural goat yogurt
- 1/2 lemon
- 1 tbsp olive oil
- salt and pepper
Servings: Servings
Instructions
- Directions
- Roast the beef stew meat in oven proof pot at 350 F until tender (1 - 2 hours). While roasting prepare curry sauce:
- Chop onions and sauté in oil in large pan until translucent. Add finely chopped garlic sauté for 1 minute then add curry powder and cook for another minute with a bit of water.
- Add tomato paste and stir. Add pineapple including juice, coconut milk, with a generous squeeze of lemon. Heat up sauce to simmering and when beef is tender add sauce to beef pot. Return to oven for 15- 20 minutes to let flavours blend. Just before serving add yoghurt and stir thoroughly. Serve over your favourite pasta or rice with green peas.
- This curry sauce recipe can be used over chicken or pork as well.
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