Red Beef Curry Bunny Chow with Montagu Bunny Chow flavoured peanuts and roosterkoek
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Serves: 6-8 people
Prep Time: 20 minutes
Cooking time: 2-3 hours
Easy to make
Prep Time: 20 minutes
Cooking time: 2-3 hours
Easy to make
Thank you Chef Mynhardt
Ingredients
- 1,5kg Rump or sirloin, cut into thick strips
- Some flour, salt and pepper to dust the meat
- 3 Onions, peeled and chopped
- 4 Garlic cloves, peeled and finely grated
- 8cm Fresh ginger, peeled and grated
- Some butter and olive oil for frying
- 30ml Leaf Masala, you can add more if you want the curry more spicy
- 5 Star anise seeds
- 30ml Coriander seeds, toasted and crushed
- 5 Cloves
- 30ml Cumin, toasted and crushed
- 5 Cardamom pods
- 15ml Turmeric powder
- 3 Dried red chillies
- 100ml Tomato paste
- 2 tins chopped tomatoes
- 100g Montagu roasted and salted peanuts
- 1,5 Liter prepared chicken stock
- 500g Double cream plain yogurt
- Salt and pepper to taste
- Some Roosterkoek to serve the curry in
- 100g Montagu bunny chow peanuts to serve
Method
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- Heat some butter and olive oil in a large pot and fry the meat until browned.
- Remove from the pot and add the onions, garlic and ginger. You may need to add some more butter and olive oil.
- Fry until golden brown and add the masala, star anise, coriander, cloves, cumin, cardamom, turmeric and chillies. Fry until fragrant and add the tomato paste.
- Add the chopped tomatoes, peanuts and stock and cook on a low heat for 2-3 hours or until the meat is very soft.
- Add the yogurt and season to taste. Cook for another 5-10 minutes until the sauce has thickened.
- Serve the curry inside the roosterkoek and garnish with the bunny chow flavoured peanuts.