Braised Coconut and Chilli Beef

Keep yourself warm this fall with this slow-cooked beef, full of flavour and spices for a winning family meal.

Braised Coconut and Chilli Beef

October 1, 2018
: 6
: 1 hr 40 min
: Medium


  • 600 g Beef (diced)
  • 3 medium Potatoes (cut into chunks)
  • 1 large White onion
  • 1 inch Ginger (minced)
  • 1 Tomato (chopped)
  • 1 tsp Dried Thyme
  • 1 inch Cinnamon
  • 2 tsp Paprika/ Kashmiri chilli powder
  • 1/4 tsp Cayenne pepper
  • 1 tbsp Meat masala/ Curry powder
  • 1 tsp Garam masala
  • Salt to taste
  • 3 tbsp Tomato puree
  • 400 g can Coconut Milk
  • Oil for frying
  • Step 1 Mix all the spice powders in a large bowl. Add the beef, season with salt and toss until all the pieces are well coated.
  • Step 2 Heat 3 tbsp of oil in a large heavy-based pan, and brown the beef all over in batches, adding more oil if necessary. Transfer the beef to a plate and set it aside.
  • Step 3 In the same pan, heat oil and saute onions till they start to brown.
  • Step 4 Add ginger, chopped tomatoes, dried thyme and cinnamon, saute for a two minutes then add in the beef.
  • Step 5 Pour in coconut milk and enough water to just cover the meat. Bring to boil, then reduce the heat to low, partially cover with a lid and simmer for 1 hour, stirring occasionally. Open the lid, add in potato chunks and cook for another 30-40 mins until the meat is tender. Serve hot with bread or rice.

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