Spiced Beef & Lime Curry
A dish so comforting, you'll want to eat it again and again! The squeeze of lime at the end really lifts it to another level, whilst the warming spices make it a comforting addition to any winter day. Eat with a dollop of tangy coconut yogurt or add swirl of coconut cream. Top with fresh red chilli, lime zest and spring onions for an extra hit of flavour!
Ingredients
- 600g stewing or braising beef
- 1 large red onion - sliced
- 3 fat cloves of garlic - crushed
- 1 fresh red chilli - chopped
- A thumb sized piece of ginger - grated
- 1 large courgette cut into half moons
- 1 heaped tbsp medium curry powder
- 1/2 tsp cayenne pepper
- 1 tsp turmeric
- 1 heaped tsp ground cumin
- 1 heaped tbsp tomato puree
- 1 can full fat coconut milk
- 1 can chopped tomatoes
- Coconut oil or olive oil to cook
- Salt & pepper to taste
- 2 spring onions finely sliced
- Fresh coriander to serve
- Zest and juice of a lime
Method
- Season the beef with a pinch of salt and pepper.
- Heat some oil in a large casserole dish or pan, once hot add the beef and cook for 4-5 minutes, stirring quickly so it all gets brown and doesn’t stick. Set aside.
- Turn the heat down to medium and cook the onion for 3–4 mins, until soft and translucent. Then add the garlic, ginger and half the chilli and cook for a further minute or 2.
- Add the courgette along with the curry powder, cumin, cayenne and turmeric stirring well to coat all the veg.
- Add the beef, back into the pan along with the tomato puree, tomatoes, tomato puree and coconut milk.
- Bring to the boil then transfer to a preheated oven and cook for 3 to 3 ½ hours. Checking half way through. Add a little water if it becomes too dry.
- To serve, squeeze in the lime juice and stir then and scatter with the lime zest, spring onions, red chilli and fresh coriander.
Tasty alternatives
Use duck breast and cook on the hob for an hour instead
Add red pepper instead of courgette
Add a large chopped sweet potato