Ingredients

Method

• 1.5 kg Woolworths free-range stewing beef on the bone, cut into 5 cm pieces
• 4 T vegetable oil
• 2 punnets Woolworths prepared chilli, ginger and garlic
• 2 onions , chopped
• 1 t Woolworths lemongrass paste
• 2 T ground turmeric
• 2 t cardamon pods, crushed
• 2 star anise
• 2 cinnamon sticks
• 1 T ground cinnamon
• 400 ml 1 x can coconut cream
• 2 cups water
• 4 Woolworths dried lime leaves
• 2 t caster sugar
• 30 g desiccated coconut, toasted
• salt, to taste
• 3 Woolworths small Kuri pumpkins, cut into even wedges
• 3 T olive oil
• sea salt and freshly ground black pepper, to taste
• 250 g 2 x sachets Woolworths fully cooked coconut jasmine rice
• red chilli, chopped, to garnish coriander, to garnish

Method

Ingredients

1. Brown the beef in the oil in batches in a large cast-iron pan. Once browned all over, remove from the pan.

2. Place the chilli, ginger, garlic, onions and lemongrass in a food processor. Add a splash of water and blend to make a rough paste.

3. Using the same pan, cook the paste over a medium low heat for 5 minutes until softened and fragrant.

4. In a separate pan, toast the spices, then fold through the onion paste. Fry for a further 1–2 minutes, then add the coconut cream, water and lime leaves. Bring to a simmer, then add the beef, caster sugar and coconut. Cover and simmer slowly on the stovetop or place in the oven at 160°C for 2–2½ hours, stirring every 45 minutes or so until the meat is tender. Remove from the oven and allow to rest.

5. During the last hour of cooking the curry, place the pumpkin wedges on a baking tray, drizzle with olive oil, season and roast for 1 hour, or until soft and caramelised. Scoop off any excess oil from the curry, check the seasoning and serve with the warm coconut rice and roast pumpkin. Garnish with the chilli and coriander. Cook’s note: The curry is also delicious served with toasted rotis.

Find more beef recipes here

Photographs: Andrea Van Der Spuy
Production: Hannah Lewry
Food Assistant: Jacqueline Burgess