Food by Barbara Northwood

Spicy tomato beef curry

Jun 24 03:17pm

Prep Time	Cook Time	Serves
20 mins	1 1/2 hours	6

Ingredients

2 tblsps olive oil
1kg diced gravy beef
1 onion, chopped
1 clove garlic, crushed
1 tsp ground ginger
2 tsps ground coriander
2 tsps ground cumin
2 x 420g cans condensed spicy tomato soup
140ml can coconut milk
Chopped coriander, to garnish
12 mini pappadums
Steamed rice, to serve

1. Heat half the oil in a large flameproof casserole dish (20-cup capacity). Add beef, in batches. Cook, turning occasionally, until browned all over. Remove.
2. Heat remaining oil in same casserole dish. Add onion. Cook, stirring occasionally, until soft. Add garlic, spices and both undiluted soups. Return beef to dish. Bring
to the boil. Cover.
3. Cook in a moderate oven (180C) for about 1½ hours, or until beef is tender. Transfer dish to stovetop. Stir in coconut milk, over heat, until hot.
4. Meanwhile, cook pappadums according to packet directions.
5. Garnish with coriander and serve with pappadums and steamed rice.

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