Butter Beef Curry
4
peopleServes
5
minutesPreparation Time
3
hoursCooking Time
Ingredients
- 100 g cashews
- 400 g can diced tomatoes
- 1 tbsp KEEN'S Traditional Curry Powder
- 2 garlic cloves
- 1 lemon, juiced
- 250 ml (1 cup) beef stock
- 2 tbsp vegetable oil
- 500 g braising steak, such as chuck or gravy beef, cut into 3cm pieces
- 300 ml cooking cream
- Fresh coriander or parsley leaves, to serve (optional)
- Steamed rice, to serve
Directions
- Place cashews, tomatoes, curry powder, garlic, lemon juice and stock in a blender and blend until smooth.
- Heat the oil in a large flameproof casserole dish over high heat. Add the beef and cook, stirring occasionally, for 5 minutes or until browned on all sides. Add the cashew mixture, cover and bring to the boil. Reduce heat to low and simmer for for 2½ hours. Stir in the cream. Cook, uncovered, stirring occasionally, for a further 30 minutes.
- Top with coriander or parsley leaves, if using. Serve with steamed rice.
