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
Slow cooked beef cheeks are the epitome of Winter. And, as we start our three month journey into this fabulous season what a great way to kick things off. Releasing...
Layers of luscious, cheesy white sauce, slow cooked Bolognese and lasagne sheets, topped off with melt in your mouth cheddar cheese. The secret to this lasagne is slow cooking the...
Beef in red wine or “Boeuf Bourguignon” is one of the all time French classics. Slow cooked until the meat is so tender that it melts in your mouth. Mushrooms...
Fresh, local cauliflower baked with thyme, white wine and butter until au pointe, mixed with a blend of gruyère and cheddar cheeses and cooked until golden and bubbling. This is another delicious...