Beef curry with parsnips recipe
Beef Curry with Parsnips recipe
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|500 g||beef chuck, cut into 3cm cubes|
|50 g||ghee or lard|
|3 tbsp||curry paste|
|400 g||canned tomatoes, diced|
|300 g||parsnips, chopped|
|1 bunch(es)||cilantro, chopped|
|salt and pepper|
Fry the meat in a pan over high heat for 2-3 minutes, stirring frequently. Take out of the pan and set aside. In the pan, melt the ghee and sauté the onions until soft. Stir in the curry paste and cook for another minute. Add the tomatoes and return the meat. Season with salt and pepper. Simmer over low heat for 1 hour or until the meat is tender, stirring occasionally. Add ever a dash of water if necessary.
In a saucepan, cover the parsnips with water and cook until soft. Drain and purée the parsnips. Stir the purée and the cilantro into the curry and season to taste with salt and pepper.
Serve with rice.
ca. 15 min
ca. 1 hr 30 min
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