Aromatic Beef Curry with Basmati Rice
Aromatic Beef Curry with Basmati Rice
Ingredients (5 portions) Amount
Measure
Name
100.00
ml
Oil, Sunflower
2.00
pc
Garlic, cloves finely chopped
30.00
g
Ginger, Grated finely
15.00
g
Green chillies finely chopped
15.00
ml
ROBERTSONS Turmeric 6 x 800 g
5.00
g
ROBERTSONS Mild 'n Spicy Rajah
5.00
ml
ROBERTSONS Cinnamon 6 x 800g
10.00
g
mustard seeds black Curry Leaves 4 no
1.00
oz
Onions medium diced
2.00
pc
Leeks medium diced
2.00
pc
Celery medium diced
1.00
kg
Beef, ragout (stew/ goulache cuts)
200.00
g
KNORR Tomato Pronto 6 x 2kg
20.00
g
KNORR Beef Stock Granules 6 x 1kg
165.00
ml
Coconut cream
400.00
g
Coconut milk, canned
pc
Potatoes peeled and chopped
4.00
Page 1
© 2016 Unilever Food Solutions service.unileverfoodsolutions.com
01.04.2016
1.00
l
Water
250.00
g
Rice, Basmatti
60.00
kg
MARVELLO Full Fat Margerine
30.00
g
Coriander, fresh (Cilantro) finel chopped
30.00
g
Fine Foods Chutney 3kg
400.00
g
Beans, Red Kidney
Preparation 1.Melt the marvello in a pot and add the basmati rice, fry until all the rice grains are coated. Add 500ml of the water and bring to the boil. When boiling, place a lid on top and turn off the heat and allow the rice to steam for 20minutes. This will make the rice fluffy and prevent it from sticking together. 2.Mix the turmeric, curry powder, cinnamon, mustard seeds, garlic, ginger and chopped chilli with 50ml of the oil and blitz in a food processor to form a paste. Set aside. 3.In a pot, add the onions, leeks, celery and curry leaves and the remaining 50ml oil and sauté until translucent, add the beef goulash and cook until all the meat cubes are brown. Add the curry paste to the pot and cook for 2minutes or until fragrant. 4.Add the beef stock granules , the tomato pronto, fine foods chutney and the remaining water, allow it to cook for 10 minutes then add the potatoes and the kidney beans and allow it to cook for a further 15 minutes or until the beans and the potatoes are soft. 5.Stir in the coconut milk and coconut cream and add the coriander. Place a lid on the pot, reduce the heat and allow the curry to infuse and gently cook for 10 minutes before serving.
Page 2
© 2016 Unilever Food Solutions service.unileverfoodsolutions.com
01.04.2016
Ingredients (5 portions) Amount
Measure
Name
100.00
ml
Oil, Sunflower
2.00
pc
Garlic, cloves finely chopped
30.00
g
Ginger, Grated finely
15.00
g
Green chillies finely chopped
15.00
ml
ROBERTSONS Turmeric 6 x 800 g
5.00
g
ROBERTSONS Mild 'n Spicy Rajah
5.00
ml
ROBERTSONS Cinnamon 6 x 800g
10.00
g
mustard seeds black Curry Leaves 4 no
1.00
oz
Onions medium diced
2.00
pc
Leeks medium diced
2.00
pc
Celery medium diced
1.00
kg
Beef, ragout (stew/ goulache cuts)
200.00
g
KNORR Tomato Pronto 6 x 2kg
20.00
g
KNORR Beef Stock Granules 6 x 1kg
165.00
ml
Coconut cream
400.00
g
Coconut milk, canned
pc
Potatoes peeled and chopped
4.00
Page 1
© 2016 Unilever Food Solutions service.unileverfoodsolutions.com
01.04.2016
1.00
l
Water
250.00
g
Rice, Basmatti
60.00
kg
MARVELLO Full Fat Margerine
30.00
g
Coriander, fresh (Cilantro) finel chopped
30.00
g
Fine Foods Chutney 3kg
400.00
g
Beans, Red Kidney
Preparation 1.Melt the marvello in a pot and add the basmati rice, fry until all the rice grains are coated. Add 500ml of the water and bring to the boil. When boiling, place a lid on top and turn off the heat and allow the rice to steam for 20minutes. This will make the rice fluffy and prevent it from sticking together. 2.Mix the turmeric, curry powder, cinnamon, mustard seeds, garlic, ginger and chopped chilli with 50ml of the oil and blitz in a food processor to form a paste. Set aside. 3.In a pot, add the onions, leeks, celery and curry leaves and the remaining 50ml oil and sauté until translucent, add the beef goulash and cook until all the meat cubes are brown. Add the curry paste to the pot and cook for 2minutes or until fragrant. 4.Add the beef stock granules , the tomato pronto, fine foods chutney and the remaining water, allow it to cook for 10 minutes then add the potatoes and the kidney beans and allow it to cook for a further 15 minutes or until the beans and the potatoes are soft. 5.Stir in the coconut milk and coconut cream and add the coriander. Place a lid on the pot, reduce the heat and allow the curry to infuse and gently cook for 10 minutes before serving.
Page 2
© 2016 Unilever Food Solutions service.unileverfoodsolutions.com
01.04.2016
