Ingredients
- 2 cm ginger, fresh
- 3 cloves garlic, fresh
- 10 curry leaf, fresh
- 1 chilli, fresh
- 1/2 red capsicum or red bullhorn, de-seeded
- 1 Spanish onion, peeled, quartered
- 20 g oil
- Spice mixture (listed below)
- 2 heaped tablespoons Tomatoe Paste or Puree
- 850 g rump steak cut into 2.5 cm cubes
- 400 g coconut cream
Spice Mixture
- 1 heaped tablespoon ground corriander
- 1 tsp chilli flakes
- 1 tsp ground cardamon
- 1 tsp salt, or to taste
- 1/2 tsp tumeric powder
- 1/2 tsp Clove powder
- 1/2 tsp ground black pepper, or to taste
Accessories you need
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Butterfly -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put ginger, garlic, chilli and curry leaves in the TM bowl and mince for 3 seconds on speed 8.
Add onions and capsicum, chop for 4 seconds on speed 5.
Add oil, spices and saute for 3 mins, varoma temperature and speed 2.
Scrape down sides and insert butterfly. Set time for 30 minutes, varoma temperature and speed 1.5. With blades running add tomatoe paste and the meat pieces through the hole.
At the 15 mintue mark add the coconut cream. Put simmering basket in top to stop splatters. (If you are so inclined put the coconut cream straight after you put the meat in)
Once the cooking is finished transfer to a thermoserver and stand for 5 minutes before serving.
Serve with rice or roti and chutney.
Tip
Rump steak is a versatile cut of meat and is excellent for quick curries.
Get your butcher to cut it for you to save time.
You can use stewing beef, slow cooking beef or chuck steak and cook it for about 60 minutes for the same result.
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.
Comments
Great recipe, had no curry leaves so substituted with zest of 1 lemon and left our chilli. Probaby should have given it another 15 minutes for meat to be a bit more tender but was delicious
Delicious. Thank you.
I will definitely make this yummy recipe again. A favourite with all the family. Thank you.
Was tasty just added extra spices from The Pure Blends range (Vindaloo Curry)...it has extra paprika,cummin and a touch of cinnamon which really enhanced the flavour for me. Also next time I will halve the tomato paste content. Will now save in my collection with a little of the above tweaking.
Beautiful. Will definitely be making this again.
great flavours but the butterfly came off during the cooking and the meat came out too tough. Must of done something wrong
What can you use instead of curry leaves? I can't find any in my grocery shopS.
This is one for the family favorites. Just cooked it for a dinner party - left out the pepper so wasn't too spicy and the kids love it. Super easy too!
My new absolute favourite. Could have a bit more sauce, but it is so delicious. Was so worried about using the butterfly, as I always cook on reverse. It is perfect, bit of cleaning up to do in the bowl but it was worth it!
Yummy mid week meal. I left out the chilli to make it kid friendly & it was still very yummy.
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