I can remember the first time I tried this curry. Mum had made it so hot that I had to sit with ice blocks in my mouth for the rest of the night. But, it was so delicious I couldn't get enough of it. My version is not that hot!! Traditionally this is a dry curry but that wouldn't translate as well once re-heated so, I've left a little jus to make it extra saucy!
I've sourced fresh West Australian beef and cooked with olive oil, onions and a blend of 15 herbs and spices. A bouquet garnis is added to the cooking process too. This is where you see the Indian and French influences combine in modern cuisine. Slow-cooked until melt-in-your-mouth tender, this curry is so yum. Traditionally you serve this dish with croutons and sultanas that have been steeped in whisky, a little fresh tomato and a lot of rice. If you are gluten intolerant, skip the croutons. Of course, don't serve the whiskey steeped sultanas to your children - unless you want them to sleep well that night!
I have launched a beautiful C Si Bon Saffron Spiced Rice to go with this dish.
NO ARTIFICIAL COLOURS, FLAVOURS OR PRESERVATIVES, GLUTEN FREE
Net Weight 450 gms / 900 gms
Re-heat from frozen at 180 degrees celcius for 30 mins (until piping hot)
Beef, Onions, Spices, Herbs, Tomatoes, Salt, Beef Stock
Servings per pack : 480 gms 2 serves, serving Size – 225 gms. 900 gms 4 serves, serving Size – 225 gms
Storage Instructions : Store in your freezer until ready to re-heat.
Made in Australia
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