Beef and Aubergine Curry

Chef's notes

I really like serving this with a saffron and cardamon rice. Add a few saffron threads and 3 or 4 crushed green cardamon pods while the rice is cooking to make it.

Details

• ⏲️ Prep time: ~15 min
• 🍳 Cook time: ~1.5 hours
• 🍽️ Servings: 6

Ingredients

• .5 cups neutral frying oil or ghee
• 2 onions halved and thinly sliced
• ~1 inch piece ginger root cut into thin batons
• 1 garlic clove crushed
• 2 fresh red chilies seeded and minced
• 1 inch piece fresh turmeric crushed or 1 tsp ground turmeric
• 1 lemongrass stalk lower part sliced thin and the top bruised
• 1.5 lbs steak cut into strips
• 14oz coconut milk
• 1 1/4 cups water
• 1 aubergine (eggplant) sliced and patted dry
• 1 tsp tamarind pulp, soaked in ~4 tbsp warm water
• salt and pepper to taste
• Garnish:
• Deep fried onions
• More fresh chilis
• Serve :
• Rice

Directions

1. Heat half your oil in a wok or large pan. Fry onions, ginger and garlic tell fragrant. Add chilies, turmeric and the lower parts of the lemongrass stalk. Push the contents to the side, crank the heat and add the steak. Stirring tell the meat is browned a bit.
2. Add the coconut milk, water and lemongrass top. Hit it with some salt and pepper. Cover and let simmer for about an hour and a half. You want the meat to be tender.
3. Towards the end of the cook time, use the rest of the oil to fry the aubergines. Brown on both sides.
4. Add the browned aubergines cook for another 15 minutes or so. Stir gently every so often. Strain the tamarind juice and add it to the curry. Taste and adjust seasoning.
5. Garnish with more Chilies and serve with rice.