Fragrant beef curry (10pax)

Ingredients
● 15gr ground cumin
● 15gr ground coriander
● 15gr garam masala
● 8gr turmeric
● 15 cardamom pods
● 3 tbs olive oil
● 1.2kg stewing beef
● 10.5 large onions
● 1.5 red chillies
● 6 tbs of minced garlic
● 3cm fresh root ginger
● 600g canned tomatoes
● 1 beef stock cube
● 2 cinnamon sticks
● 300gr tomato puree
● 150gr mango chutney
● 700gr white rice
● 1200gr Green beans
Kitchen utensils:
- Casserole
- Bowl
- Slotted spoon
- Frying pan

Preperations:
- Cut the onions
Method:
1 Preheat the oven to 160˚C. Heat a large frying pan over a high heat, add all the spices (cumin,
coriander, garam masala, turmeric, cardamom (peeled)) , and fry for 1 minute or until just toasted,
then put into a small bowl.

2 Add the oil to the pan and quickly brown the beef until golden all over. This should take about one
minute. Remove with a slotted spoon and set aside. You may need to do this in batches.

3. Cut the onion au brunoise in cubes of 0.5cm2.

4. Cut the pepper and ginger in very small pieces.

5. Add the onion to the pan with the toasted spices, the chilli, garlic, and ginger and fry for 3–4
minutes.
6. Add the chopped tomatoes, stock, cinnamon, tomato puree, and chutney. Return the beef to the
pan, season with salt and freshly ground pepper, cover with a lid, and transfer to the oven for 2.5h
or until the beef is tender.

5. Fish out the cinnamon and serve with rice.

Rice

Ingredients

● 1000gr basmati rice

Kitchen utensils

- Cooking pan
- Sift

Instructions

1. Heat a large pan and dry fry the cardemom

2. Per kg of rice, add 1,5L of bouillon.
3. Put in the rice till it’s swollen.
4. Drain the rice.