mango beef curry

Mango and beef curry

Recipe from: 09 January 2013
Preparation time: 20 min
Cooking time: 2h 30 min
 
A tasty curry infused with sweet fruit.
 
 
 

Ingredients

 
  • 150
    ml
    oil
  • 1
    kg
    beef - cubed
  • 2
    onions
  • 1
    Tbs
    curry paste
  • 2
    Tbs
    tomato paste
  • 1
    l
    beef stock
  • 2
    large unripe mangoes or dried mango
  • 1
    can
    light coconut milk
Servings: Change Serving
 
 

Method

 
Heat half the oil and brown the meat in a pan and set aside.

Heat the remaining oil and add the onions and curry paste, sauté for 5- 10 minutes , add the tomato paste and the beef stock .

Add the mango, coconut milk and all the meat, cover and simmer for 2 hours or until the meat is tender, and the sauce reduced and thick.

Serve with basmati rice and mango chutney.

Reprinted with permission of The South African Mango Growers' Association.

 

Read more on: boil  |  recipe  |  beef  |  curry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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