Ingredients
500g Beef Shoulder, cubed
2 Tbs Oil
2 Onions, finely chopped
2 Carrots, peeled and cubed
2 Potatoes, diced
2 Tbs Minced Garlic
2 Green Chilies, finely chopped
2 Tbs Minced Ginger
2 tsp Tumeric
2 tsp Cumin
2 tsp Coriander
2 tsp Chili Powder
1 Tbs Five Spice
425g Canned Tomatoes
2 Cups Laager Rooibos Tea, strongly brewed 3-5 minutes
45ml Curry Paste
150ml Coconut Cream
Salt and Pepper (to taste)
Half Loaf of Bread
Method
- In a large saucepan, brown the meat on both sides. Remove from the heat and place meat in a separate bowl
- Using same pan, sauté onions until golden brown. Add the garlic and ginger, sauté for 2 mins
- Stir in the spices and cook for a further 2 mins
- Add the meat back in as well as the vegetables, adjust seasoning to taste
- Stirring frequently, add the curry paste, the tomatoes and the Laager Rooibos tea. Simmer for 45 mins, until the meat is tender
- Switch off stove and allow to cool slightly
- Hollow out the inner of the a half loaf of bread, set aside
- Stir in coconut cream and insert the mixture into the hole of the bread
- Serve and enjoy
*Add extra curry paste until desired heat is achieved
