INGREDIENTS
2 tbsp olive oil
1 onion, diced
3 garlic cloves, crushed
1 tbsp ginger, grated
1.5 kg diced beef
140 g Rogan Josh curry paste
400 g diced tinned tomatoes
400 ml beef stock
1 sprig fresh curry leaves
600 g pumpkin
100 g coconut cream, full fat
1 tsp cornflour
Turmeric rice
35 g butter
1 tsp ginger, grated
Salt flakes
2 garlic cloves, crushed
1 tsp turmeric
1 bay leaf
½ tsp coriander seeds
6 cardamom pods, crushed
6 cloves
1 cinnamon stick
1 star anise
1 ½ cups basmati rice, rinsed
1 ½ cups water
METHOD
Curry
- Heat oil in an induction compatible casserole dish on high heat, induction setting 7. Add the onion and cook for 5 minutes. Add the garlic and ginger cook for a further 2 minutes.
- Add the beef and brown for 5 minutes. Add the curry paste and cook for a further 3 minutes.
- Add tinned tomatoes, beef stock and curry leaves and heat until simmering.
- Place the gourmet casserole dish into the combi steam oven and select Combi mode: Fan Plus at 130°C + 85% moisture + 2 hours 30 minutes.
- Mix the cornflour into the coconut cream and stir into the curry, along with the diced pumpkin and return to the Combi for a further 40 minutes.
- Top with chopped curry leaves and drizzle with extra coconut cream to serve.
Turmeric rice
- Place the butter and spices in an unperforated steam container and Steam at 100°C for 3 minutes.
- Add the rice and water, stir and Steam at 100°C for a further 18 minutes.
- Remove from the oven and season to taste before serving with the curry.
Hints and tips
- The curry can be cooked in the oven on Fan Plus at 150°C.
- This dish can also be cooked in the warming drawer. Preheat the gourmet warming drawer on cook level 5, then cook for 5-6 hours, or until the meat is tender.
APPLIANCE / FUNCTION
Miele
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