Quiet Sunday Night Dinner.

I was in Chadstone Shopping Centre during the day on Sunday and decided to buy some groceries from Colonial Fresh Market. Whilst I was inside I saw a little stall setup serving a few different Indian sauces, it smelt absolutely delicious so I went to the refrigerator section and took a tub to cook for dinner. No preservatives and MSG!

edit 6I must say the flavours were delicious and it can be as simple or complicated as you want the dish to be. I choose to slow cook the beef therefore this took me approximately 3 hours as I wanted to beef to be nice and tender. Indii of Brighton sauces has a very fresh smell and taste from the point of opening the tub. I will definitely be trying their other sauce varieties in future.

To make the the Slow Cooked Beef Curry you will need:

  • 500 g of slow cook beef cut – I used the chuck and blade
  • 2 cups beef stock
  • 4 – 6 cups hot water
  • 1 onion roughly chopped
  • 3 cloves garlic diced
  • 1 tub Indii of Brighton Madras Curry Sauce
  • 3 carrots
  • 2 potatoes
  • 1/8 pumpkin

edit 7

Start by frying the onion and garlic in a gallop of oil in a deep pan. Once it has browned in colour add the beef and seer off all the sides.

Pour in 2 cups of beef stock and 1 cup of water first, bring to the boil and bring down to a low to medium heat and simmer. What you want is to slowly cook the beef so that it is tender and juicy. Once the stock has reduced add 1 cup of water and repeat. Repeat as many times as necessary. Allow 2 – 3 hours for slow cooking on a stove.

Using a fork try and separate a piece of beef if it is starting to separate, add the carrots and potatoes with 1/2 cup of water and the tub of Madras Curry Sauce. Bring to the boil and simmer for 5 minutes. Add the pumpkin and continue to simmer until all the vegetables are cooked.

The Madras Curry sauce is a little bit spicy and I know some people do not prefer this, therefore I added some sugar just to balance it out a little.

Serve with basmatic rice for a hearty winter dish.

A side of Marinated Lamb Chops.

edit 9

After putting the beef on for slow cooking prepare the lamb chops so that it can sit and soak in the marinade. You will need the following to make the marinade for your lamb chops:

  • 6 – 10 Lamb Chops/Cutlets
  • Oyster Sauce
  • Fish sauce
  • 5 cloves garlic finely chopped

Remember to clean your lamb chops first removing any excess fat.

Place the meat in a metal bowl and add 3 tablespoons of oyster sauce. Add equal amounts of sugar (3 tablespoons), 1 tablespoon of fish sauce, a pinch of salt and the chopped garlic. Mix well and leave aside.

When you are ready to eat add oil or butter to your pan (I added butter) and fry to cook.

edit 8

To finish the meal off I served a side of Garlic Buttered Brocolini which is quick and simple. I blanched the brocolini three times in boiling hot water. In a fry pan I added butter and roughly chopped garlic, cooking this for about 1 minute until the garlic gains a little colour. Then I added the brocolini with a little more butter mixing it well with the sauce. Grind a bit of pepper on top and serve.

Cook, share and enjoy! Remember to #littlekkitchen if you try any of my recipes, let me know how you go!

❤️Little K Kitchen

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