Ingredients
SAUCE
- 20 g vegetable oil or ghee
- 1 onion, large, peeled and quartered
- 6 cloves garlic
- 5 cm piece ginger
- 400 g tin diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon turmeric powder
- 1 teaspoon cumin ground
- 1 teaspoon coriander ground
- 1/2 teaspoon Cardamom ground
- 4 teaspoon chilli powder
- 1 bayleaf
- salt and pepper to taste
CURRY
- 20 g vegetable oil or ghee
- 1 red capsicum, large, seeded and sliced
- 1000 g Beef, trimmed of fat and sliced
- 200 g water
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I'm cooking this todayRecipe's preparation
Put onions, garlic, ginger in TM bowl, chop 10 secs speed 5.
Add vegetable oil. Saute 10 mins 100C speed 2.
Add tomatoes, paprika, turmeric, cumin, coriander, cardamom, chilli powder, bay leaf, salt and pepper. Cook 10mins 100C speed 2.
Let the sauce cool slightly, remove bay leaf. Slowly blend speed 9 20sec until sauce is smooth.
Heat a little oil in a large heavy based casserole dish, stir fry capsicum 2 mins, remove.
Add remaining oil, stir fry beef in batches until it starts to turn brown.
Return all the beef and capsicum to casserole, add sauce, Rinse TM bowl with the water, add to casserole.
Simmer for 20 mins on low heat or until tender.
SAUCE
CURRY
Tip
Serve garnished with chopped coriander, rice and indian bread.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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