Ingredients
- 2 Tbsp Olive Oil
- Aromatics: 1 Cinnamon Stick, 2 Bay Leaves, ½ Tsp Fennel Seeds
- 1 Medium Onion, Finely Chopped
- 2 Cloves Garlic, Finely Minced
- 1Tbsp Fresh Ginger, Minced
- 2 Green Chilies, Sliced Lengthwise
- 1 Tsp Fresh Thyme
- 5 Curry Leaves
- 2 Tbsp Medium Curry Powder
- 1 Tsp Ground Coriander
- 1 Tsp Ground Cumin
- 400G Beef Fillet, Cubed
- 250 Ml Tomato Puree
- 250G Chickpeas, Cooked
- Fresh Coriander, Chopped
- Salt To Taste
Instructions
- Prepare A Weber For Direct Cooking Over Medium Heat. And Fit A Gbs Wok
- Add Oil To The Wok, Once Heated Up Add Aromatics And Onion. Cook, Stirring Occasionally, Until Translucent: About 5 Mins.
- Add Garlic, Ginger, Chillies, Thyme And Curry Leaves. Cook, Stirring, For 1 Min.
- Add Curry Powder, Coriander And Cumin Powders. Cook For 1 Min.
- Add Meat To The Wok And Cook, Stirring, Until All Spices Have Combined.
- Add Tomato Puree, Some Chopped Coriander, Salt To Taste.
- Allow To Cook Gently For About 15-20 Mins. Lastly, Add Chickpeas, Allow To Cook Through For 5 Mins.
- Garnish With Coriander Sprigs. Serve With Basmati Rice, Roti And Sambals.
- Preparation Time: 30 Minutes
- Braai Time: 40 Minutes
- Total Time: 1 Hour 20 Min
- Serves: 4
- Skill Level: Medium
- Cooking Method: Direct Heat
- Braai Temperature: 150°C-180°C
- Level of Spiciness: Mild
- Equipment: Leather Glove
What Do You Need? Recommened Tools
Leather Glove
R549.00
