Ingredients:
Beef - 1 kg, cut into large pieces
Coriander leaves - 2.5 bunches
Ginger - 6" piece, chopped fine (or about 3/4 cup)
Garlic - 8 cloves, chopped fine
Red chillies - 4 long, slit lengthwise
Coconut milk - 1.5 cups
Thai basil leaves - 4 stalks (optional)
Eggplant - 1 large, cut into bite-size pieces (optional)
Ghee - 3 tbsp
Salt - to taste
Method:
Add coconut milk and 1/4 cup water to blender, and coarse blend half of the ginger, half the garlic, and two red chillies. Add the coriander bunches in three portions, coarsely blending each time. Add salt and blend till no large pieces remain.
In a pan (or pressure cooker), heat the ghee. Add the remaining ginger, garlic, and red chillies. Add the beef and fry till all sides are sealed. Add basil leaves and fry till coated, add eggplant pieces and repeat. Lower the flame and add the blended liquid. Cook covered till beef is tender and cooked through (or pressure cook one whistle on a low flame).
Serve hot with rice or chapatis.
Author: Shrinkingsodacan
Beef - 1 kg, cut into large pieces
Coriander leaves - 2.5 bunches
Ginger - 6" piece, chopped fine (or about 3/4 cup)
Garlic - 8 cloves, chopped fine
Red chillies - 4 long, slit lengthwise
Coconut milk - 1.5 cups
Thai basil leaves - 4 stalks (optional)
Eggplant - 1 large, cut into bite-size pieces (optional)
Ghee - 3 tbsp
Salt - to taste
Method:
Add coconut milk and 1/4 cup water to blender, and coarse blend half of the ginger, half the garlic, and two red chillies. Add the coriander bunches in three portions, coarsely blending each time. Add salt and blend till no large pieces remain.
In a pan (or pressure cooker), heat the ghee. Add the remaining ginger, garlic, and red chillies. Add the beef and fry till all sides are sealed. Add basil leaves and fry till coated, add eggplant pieces and repeat. Lower the flame and add the blended liquid. Cook covered till beef is tender and cooked through (or pressure cook one whistle on a low flame).
Serve hot with rice or chapatis.
Author: Shrinkingsodacan
