Fragrant Coconut Beef
August 5, 2024
Ingredients
- 700 g rump steak
- 1 large onion
- 3 heaped tablespoon Goan to Bombay
- ⅓ cup wok sauce
- 1 tablespoon honey
- 2 400 g cans coconut cream
- ¾ cup desiccated coconut
- 1 cup water
- 3 potatoes
- Coriander to garnish
- Oil
Directions
- Preheat oven to 165C Fan Bake
- Dice beef into inch sized cubes and thinly slice onion
- Add a small drizzle of oil to a cast iron casserole or Dutch oven and pop over a medium high heat. Add oil and beef and cook off for 5-6 minutes to lightly brown the beef and soften the onion
- Add Goan to Bombay and Wok Sauce, stir to coat and then add coconut cream, water and honey. Bring to a simmer and stir in coconut.
- Cover with lid and pop in the oven for 45 minutes.
- After 45minutes remove from the oven and stir then add peeled and diced potatoes. Cover and pop back in the oven for another 45 minutes
- Garnish with fresh coriander and serve with rice
Notes
Add an additional tablespoon of honey for a sweeter child friendly curry
Megan Leech says
Yummm!!! So easy to prepare and even my 2 little humans said it was “delicious”.
sjsmith458@gmail.com says
Hi is there a substitute for wok sauce as my daughter is GF. Thank you
Gemma O'Connor says
Family loved this! 3 year old demolished his bowl of it, even ate the potato which he insists he doesn't like.