Ingredients
| 1.2kg brisket | |
| 2 tablespoons (30g) coconut oil | |
| 16 curry leaves | |
| 2 onions, chopped | |
| 4 cloves garlic, chopped | |
| 4cm piece ginger, peeled, chopped | |
| 1 long red or green chilli, chopped | |
| 2 tablespoons tomato paste | |
| 1 teaspoon ground coriander | |
| 1 teaspoon garam masala | |
| ½ teaspoon turmeric | |
| ½ -1 teaspoon chilli powder | |
| 250ml beef stock | |
| 3 star anise | |
| 2 cinnamon sticks | |
| coriander and/or fried curry leaves, to serve | |
| orange pachadi (see recipe) |
Pachadi is a South Indian thick sauce, chutney or raita to serve as an accompaniment. This orange version is vibrant with flavour, transforming a simple curry into something special. It also works well with other foods – think anything that goes with orange, such as salmon, chicken, duck, cheese, kūmara and pumpkin. To round out the meal, serve with rice and bread for scooping, and perhaps a spinach dahl or green vegetable.
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Instructions
| 1. | Heat the oven to 160℃. |
| 2. | Cut the beef into 3cm cubes. Sprinkle with salt and set aside. |
| 3. | Heat the coconut oil in a casserole or Dutch oven over a medium-high heat. |
| 4. | Brown the beef in batches so you don’t overcrowd the pan, then set aside. |
| 5. | Reduce the heat to medium and add the curry leaves and cook for 1 minute then add the onion, garlic, ginger and chilli and cook for about 4 minutes. |
| 6. | Add the tomato paste and cook, stirring, for a couple of minutes. |
| 7. | Add the ground coriander, garam masala, turmeric and chilli powder to taste and cook for a minute. |
| 8. | Add the beef cubes along with the stock, star anise and cinnamon sticks. |
| 9. | Cover and cook in the oven for about 3 hours until the beef is very tender. |
| 10. | Take out the cinnamon and star anise and discard. |
| 11. | Using two forks, pull apart the pieces of beef into smaller pieces and mix in with the sauce. |
| 12. | Serve with coriander and/or fried curry leaves and orange pachadi. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Smith & Aaron McLean