An easy tomato-based beef curry slow cooked with Spice Fusion’s Cape Malay Curry, a blend of
10 exotic spices. So good on a cold Winter’s night.
2 tbsp vegetable oil
1 tbsp butter
800g gravy beef
1 large onion, thinly sliced
1 tbsp crushed garlic
2 tbsp grated ginger
2 tbsp Spice Fusion Cape Malay Curry blend
1 x 400g can tomatoes (whole)
1 cup water
juice of half a small lemon
Heat oil in large saucepan and fry meat, in batches, until sealed on all sides; remove from pan.
Melt butter in pan and sauté onion, garlic and ginger until softened.
Add Cape Malay Curry blend and heat for 30 seconds, stirring constantly.
Return meat to pan and stir well to combine all ingredients.
Add tomatoes and water, stir well, and bring to the boil.
Turn down heat and simmer on lowest possible flame, covered, for 1½ hours or until tender.
Sprinkle over lemon juice.