5 onions
5 chilli
whole bulb garlic
5 cm knob ginger grated
3 stalks celery
3 tblsp cumin
3 tblsp black mustard seeds
2 tblsp yellow mustard seeds
2 tblsp turmeric
3 tins of crushed tomatoes
1/2 tin coconut cream
1/2 cup brown sugar
good teaspoon of salt (note add stock powder when adding the meat)
you can also added roasted capsicum and roasted pumpkin
fresh coriander stalks
Cover base of a large saucepan with oil and fry the spices till mustard seeds pop then add the chilli.
next added the finely chopped onions and lightly brown then added the ginger and celery.
Now add the turmeric a until fragrant the pour in the tomatoes and coconut cream and brown sugar and salt
simmer for about 1/2 and hour.
puree slightly
divide into containers or added to a meat of you choice.
600g rump steak if time poor (or chuck steak if you have plenty of time for a slow simmer 3 to 4 hours)
1/4 pumpkin roasted pumpkin
1 roasted capsuim
brown of meat in batches once all cook add to oven dish along with a tablespoon of beef stock powder and the roasted pumpkin and capsicum. Bake for hour or so.
while cooking steam to rice