Grass Fed Beef with Vegetables in Coconut Milk

It was not an easy task to come up with the name for this dish. It is not a curry, nor it is a stew. So, I decided simply to put main ingredients into the title, to be on the safe side.

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It is spicy, it has intense flavours and it is hot. But it does not have all traditional ingredients for curry. It tastes different, and it is delicious. For the heat from chillies and garlic flavour I used my own garlic and chili peppers paste, but fresh garlic and hot fresh or dry chilli, can be used instead. I make this paste on a regular basis and it saves me time for spices preparation. I use it for nearly everything.

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I used grass fed beef rump steak. Diced lamb, lean pork or chicken can be also used as a source of protein.

Ingredients:

  • 500g grass fed beef rump steak
  • 2 onions, sliced in semicircles
  • 2 medium or 3 small carrots, sliced
  • 1 celery stick, sliced
  • 1 eggplant, cut in long pieces, similar to potato chips shape
  • 1 red capsicum, cut in long strips
  • 2 cans of light coconut milk
  • 1 table spoon  fresh lemon juice
  • 1 tea spoon of honey
  • 3 table spoons of olive oil

Spices 

  • 4 heaped table spoons of garlic and chili peppers paste (alternatively 5-6 cloves of crushed garlic and 1 hot chilli, whole or deseeded, depending on the heat of the dish you want to achieve)
  • 2 tea spoons of crushed ginger (I used organic crushed ginger from the commercial jar)
  • pinch of saffron
  • 4 sticks of fresh thyme
  • 1/3 tea spoon fennel seeds
  • 1 table spoon turmeric powder
  • 1/3 tea spoon coarsely grinded black pepper
  • sea salt to taste
  • fresh coriander to garnish (I did not have fresh coriander, so I used fresh parsley from the garden)

Preparation:

  • cut, chop or slice vegetables
  • in a shallow and wide casserole dish heat olive oil, add fennel seeds
  • lightly fry onions, carrots and celery for 5 min
  • add sliced in strips pieces of beef, stir and continue frying on medium heat
  • add eggplant, stir
  • add coconut milk, stir
  • add garlic and chili peppers paste, ginger, thyme and saffron
  • add pepper and season the mix
  • add turmeric, lemon juice and honey
  • taste and adjust seasoning if necessary
  • add capsicum
  • cover casserole dish with lid and cook on low heat for 1 hour for beef, less time needed for lamb, pork or chicken

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  • let the dish rest for 15-20min to deepen flavours

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This dish, with plenty of vegetables, can be served on its own. It goes well with rice or quinoa. I had it with rice pasta and enjoyed it intense flavours and spiciness.

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