Mother-in-law Beef Curry with Rice and Carrot Salad

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Method

Step 1:

For the carrot salad, place the water, sugar and vinegar in a small saucepan and bring to a boil until the sugar is dissolved. Remove from the heat then allow to cool completely before pouring over the carrots. Place in the fridge until time to serve then mix in the raisins and chopped chillies.

Step 2:

To make the curry, heat the Excella Sunflower oil to medium heat then add all your whole spices. Follow with the onions and curry leaves and cook until slightly fragrant before adding the ginger and garlic pastes

Step 3:

Cook until browned then add turmeric, mother-in-law spice and the green chillies. Add the beef and tomatoes 3 min apart then let everything cook covered for 45 min.

Step 4:

Place the potatoes into the curry and cook for the last 15 min. Switch off the heat, ysprinkle the coriander and let sit until time to serve. Serve hot with the Excella Thai rice and carrot salad.