INGREDIENTS
800g beef neck
1 star anais
4 cardamom pods
2 x cinnamon sticks
1 heaped tbls garam masala
A little Himilayan salt to taste
2 heaped tsps fresh ginger
fresh crushed garlic
4 fresh tomatoes grated
1 small can tomatoe paste
3 tsps chilli flakes
3 tsps chilli powder
2 tsps tumeric
sweetner to taste
8 – 10 curry leaves
little boiling water
1 onion finely chopped
olive oil for cooking
a handful of chopped baby carrots
fresh coriander to garnish
METHOD
Brown meat in a pressure cooker in a little olive oil. Remove meat, add a little more olive oil and sauté onions and garlic on a low to medium heat until the onions are transparent. Add the ginger and all the spices mixing well. Sauté for a few minutes more. Add the meat back to the pot. Add the tomatoes, a little boiling water and tomatoe paste. Mix well. Pressure cook for 40 minutes or until the meat is tender. Add the carrots and pressure cook for a further 10 minutes. Chop the meat up and remove the bones. Serve in a hollowed out Banting bread roll.
TIP
If the gravy doesn’t look thick enough and you’ve added too much water, remove the meat and carrots with a slotted spoon and reduce the liquid.
