Beef curry with ginger and green pawpaw

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 15
Servings 8
Time 15 minutes

Ingredients

  • 750
    g
    flat rib of beef,
  • 750
    g
    thin flank of beef, cut into 50mm x 100mm portions
  • 1
    large onion chopped
  • 2
    cloves garlic, crushed
  • 15
    ml
    mild curry powder
  • 15
    ml
    ground coriander
  • 1
    cinnamon stick
  • 2
    bay leaves
  • 2
    whole cloves
  • 30
    ml
    fresh ginger root, chopped
  • salt and pepper to taste
  • 2
    chillies, seeded and chopped
  • 375
    ml
    beef stock
  • 30
    ml
    lemon juice
  • 500
    g
    green pawpaw, peeled and cubed
 

Method

2 1/2 hours
 
Brown meat (sawn or cut into 50 x 100 mm portions) in a heated heavy-based saucepan. Add onion and garlic and sauté until onion is translucent. Add curry powder and fry for 1 minute. Add remaining spices, ginger, salt, pepper and chillies. Heat stock and lemon juice and add to meat. Cover, reduce heat and simmer for 1 1/2 to 2 hours or until meat is almost tender. Place pawpaw on top of the meat and simmer for a further 30 minutes. Remove cinnamon and bay leaves. Serve with rice and chutney.
 

Read more on: beef
 

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