Ingredients
- 1kg meat, cubed
- 2 tb butter/ ghee
- 2 tbs Chittagong Meat Curry Blend
- 300ml water
- 1 tsp garlic, chopped
- 6 green chillies, chopped (optional, seeds can be removed)
- 3 onions, chopped
- 1 tbs finely chopped fresh ginger
- 300ml coconut cream
- 1 lemon, juiced
- 1/2 cup tomatoes
Directions
- Heat oil and add onions, garlic, ginger and green chillies and fry until the onions are soft. Add the curry blend and fry for one minute. If required add a little water.
- Add the meat and stir to coat and seal. Add the coconut cream, tomatoes, lemon juice and water. Bring to the boil and then turn down to simmer with the lid on until meat is tender. If required, remove lid and boil curry to thicken.
Recommended Posts

Slow cooked massaman curry with lamb shanks
16 Jul 2016 - Dine in

Tropical getaway in Cairns
01 May 2016 - Travel

Beef rendang (the easy way and the long way)
07 Mar 2016 - Dine in
%d bloggers like this: