1 piece of Harvey Beef Salt & Pepper Beef Roast, cut into strips
Salt & Pepper
2 tbsp vegetable oil
3 cloves of garlic, peeled and crushed
½ small onion, peeled and finely diced
1 small piece of ginger, peeled and grated
1 small jar of Massaman curry paste
1 cup beef stock
1 cup water
1 can coconut milk
1 small tin crushed tomatoes
2 potatoes, peeled and cut into chunks
1 small red capsicum, finely sliced
½ small zucchini, cut into pieces
4 cups steamed brown rice
In a bowl, place the beef, garlic, olive oil and salt and pepper. Combine well.
Heata heavy based frypan and add half the beef. Stir and remove when brown. Set aside and repeat with the second batch of beef, except when it is cooked, add the first lot of beef back to the pan along with the ginger and onions.
Cook for a few minutes and then add the curry paste, stock, water and ginger. Reduce heat and add the tomatoes, and vegetables. Cook for another five minutes and then turn the heat right down and cover with a lid. Cook on a very low heat for 90 minutes, stirring from time to time.
Add the coconut milk then cook for another 20 minutes. Serve with rice and some baby pappadums.