Mouth-wateringly fragrant and flavoursome, you will feel like you are back on a gorgeous tropical holiday while eating this beautifully spiced curry.
As with all slow-cooked dishes a cut of beef with some fat in it will produce a dish that is succulent, tender and delectable. Chuck, blade, topside or stewing or braising steak would all be appropriate. These kind of secondary cuts are not only kind on the wallet, they’re also packed with flavour. Always chose grass-fed and finished beef as it is nutritionally superior, containing considerably higher levels of antioxidants, minerals and other significant nutrients, and is also richer in good omega 3 fats and lower in detrimental omega 6 fats, and additionally tastes so much better. Not using industrial feedlots benefits the environment and makes for happier, healthier animals.
It is a great idea to make a big batch of this curry as it keeps well for a few days, with the flavours only developing and increasing with time. It is also suitable for freezing.