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- 4 POTATOES, peeled and cut in 4
- 1 KG DRUMSTICKS
- 4 TOMATOES, cut in 4
- 4 GREEN CHILIES, cut
- 1 ONION, chopped
- 1 TBSP KURMA POWDER
- 1 TSP CARDAMOM PODS
- 1 CAN COCONUT MILK
- 1 TBSP ANIS SEED
- 2 CLOVES GARLIC, mashed
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- 600 GRAM BEEF FILLET
- 1 ONION, chopped
- 2 CLOVES GARLIC, mashed
- 1 TBSP SHRIMP PASTE
- 2 TBSP TOMATO PUREE
- 4 TBSP TOMATO KETCHUP
- 2 TBSP SOY SAUCE
- 3 GREEN CHILLIES, chopped
- 4 TOMATOES, in wedges
- GREEN CORIANDER, chopped
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Fry the onion, garlic, kurma powder, anis seeds, cardamom and chilies 5 minutes.
Add the chicken and fry 5 more minutes. Add the potatoes and the coconut milk,
bring to the boil and simmer 20 minutes. Add the tomatoes and heat 5
minutes.
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Cook the beef five minutes in water with salt and pepper,
switch off the heat and leave the beef standing in hot water for 20 minutes.
Take it out and slice thinly. Fry the onion and the garlic a few minutes.
Add the shrimp paste, the tomato puree, the tomato ketchup, soy sauce and
green chilies (keep a few behind for decoration) and heat thoroughly. Add
some water if needed. Put the meat on a plate, the tomatoes and coriander in
the middle, and spoon the sauce over the meat. Decorate with green chilies.
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