1 tablespoon of all-purpose flour or cornstarch

1/4 teaspoon ground turmeric

1 lb diced braising beef

2 tablespoons veg. oil or mild olive oil

1 large onion, chopped

1 green bell pepper, cored, seeded, and thinly sliced

2 teaspoons yellow mustard seeds

1 teaspoon fenugreek seeds (optional)

8-10 cardamom pods

1/4 teaspoon dried red pepper flakes

4 garlic gloves, finely chopped

14 oz can coconut milk

salt and pepper to taste

chunks of bread or boiled basmati rice, to serve


1.  On a dinner plate, mix together the flour or cornstarch, turmeric, and a little salt and pepper.  Add the beef and turn in the flour mixture until coated.
2.  Heart 1 tablespoon of the oil in a large saucepan.  Add half the beef and fry quickly for 3-4 minutes, stirring, until browned.  Lift out of the pan with a slotted spoon and return to the plate.  And the remaining beef and cook for 3-4 minutes, stirring, until browned, then transfer the beef to the plate.
3.  And the remaining oil to the pan with the onion and green bell pepper and fry gently for 4-5 minutes.  Return the beef to the plan with any excess flour on the plate.  Add the spices and garlic and cook for 2 minutes.  Add the coconut milk and heat until barley simmering.  Cover and cook very gently for about 1 1/4 – 1 1/2 hours until the beef is very tender.  Take care not to  boil the meat or it’ll make it tough.
4.  Season to taste with salt and pepper.  Divide amount serving bowls and serve with chunks of bread or boiled basmati rice.

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