Category Archives: Meat

Beef Ambul



450 grms beef, 25 g Mc Currie Tamarind, 75 ml water, 5 tsp Mc Currie Pepper Powder, 1 tsp salt, 2 tsp Mc Currie Turmeric, 2 cm Mc Currie Cinnamon stick, 2 cm lemongrass


Wash and cut the beef into 2 cm cubes, mix tamarind with water and remove seeds, place tamarind water in a pan, add chillie powder, pepper powder, salt turmeric, cinnamon stick and lemon grass and mix well, add the beef cubes and simmer over a medium heat until the meat is tender and the gravy has thickened.


Dry Meat Curry




1 kg beef, 2 onions, 1/2tsp Mc Currie garlic paste, ½ tsp Mc Currie ginger paste, 1” Mc Currie cinnamon quills or ½ tsp Mc Currie cinnamon powder, 6 Mc Currie cloves, 2 tbsp Mc Currie unroasted curry powder, 1 tsp Mc Currie crushed pepper, 2 tsp Mc Currie chillie powder, 3tbs grated coconut, dry roasted till dark brown, 2 tsp Mc Currie salt, 2 tsp Mc Currie tamarind pulp dissolved in water, 4 cups thin coconut milk, 1 cup thick coconut milk, 3 tbs oil.

Roughly chop one onion and blend with garlic and ginger paste to a puree using a little coconut milk. Place in a bowl with meat cut into large cubes, curry powder, pepper, chillie powder and set aside. Slice remaining onions fry in hot oil in a large pan with cinnamon and cloves until onions are golden brown. Add meat and fry for a few minutes. Then add coconut milk, roasted coconut and salt. Stir and bring to boil. Simmer until gravy is almost dry. Add thick coconut milk, stir well and simmer again until the curry is quite dry.

Chicken and Tomato Curry



1.3 Kg chicken, 3 tomatoes, 50 g shallots, 2 green chillies, ½ tsp Mc Currie ginger paste, ½ tsp Mc Currie garlic paste, 3 Mc Currie cardamoms, 2 Mc Currie cloves, 1 tsp Mc Currie chillie powder, 1” piece Mc Currie cinnamon quills or ½ tsp Mc Currie cinnamon powder, 2 tsp paprika powder, 1 tsp Mc Currie salt, 3 tsp Mc Currie curry powder, 5 tsp Mc Currie fenugreek seeds, 2 tsp Mc Currie spicy vinegar, 75 ml oil, 1 tbsp Mc Currie salt to taste, 2” Mc Currie lemongrass, 300 ml thick and thin coconut milk, dash of Mc Currie curry powder, juice of a lime.



Wash and joint the chicken and place in a dish. Slice the tomatoes, shallots and chillie and grind the ginger and garlic pastes together. Crush the cardamoms and cloves and sprinkle on to the chicken. Add the chillie powder, cinnamon, paprika powder, salt, curry powder, fenugreek and vinegar and leave to marinate for 20 minutes. Heat the oil and when hot add the curry leaves and lemongrass, shallots, chillie, garlic and ginger. Stir fry until the shallots turn a light brown, then add the tomato and toss for a couple of minutes. Add the chicken and stir fry for a further 5 minutes. Pour in the coconut milk and slowly bring to boil. Reduce the heat slightly and simmer till the chicken is tender. Sprinkle with a dash of curry powder, remove from the heat and sprinkle lime juice, and prior to serving.


Beef Steak



450 g rump steak, 2 onions, 75 ml Mc Currie spicy vinegar, 1 tsp Mc Currie salt, 1 tsp coarsely ground Mc Currie pepper, 10 ml oil, a handful of Mc Currie curry leaves, 2” piece of Mc Currie cinnamon quills or ½ tsp Mc Currie cinnamon powder, 1 tsp ground Mc Currie mustard seeds, 100 ml stock, 1 tsp sugar, 5 tsp Mc Currie chillie powder


Slice the beef into 50 mm slices. Make onions rings with 1.5 onions and chop the remainder. Mix together the vinegar, salt and pepper in a bowl and marinate the beef for one hour. Heat the oil in a frying pan and when hot add the curry leaves, chopped onion and the cinnamon. When fragrant add the beef and marinade. Cover the pan and cook over a low heat till the beef is tender. Remove the beef and set aside. Add the onion rings to the pan and stir fry for a couple of minutes. Add the mustard stock , sugar and chillie powder and mix well. Put back the beef slices and cook for about half an hour.

Beef Barbecue



1kg beef, 1 tbs tomato sauce, 4 tsp Mc Currie roasted curry powder, 2 tbsp soya sauce, corn flour, Mc Currie salt to taste, a handful of Mc Currie curry leaves.


Wash the beef and cut into cubes. Then marinade for 30 minutes with the roasted curry powder and soya sauce. Grill the beef with one cup of water and thicken with corn flour. Add the curry leaves and check salt to taste.

Beef in Soy Sauce




400 g beef, 3 tbsp Mc Currie curry powder, 1 tbsp Mc Currie pepper powder, 2 tbsp Mc Currie tamarind pulp, Mc Currie salt to taste, 1 tsp tomato puree, 5 tbsp corn oil, 5 cm Ginger (ground), 8 cloves of garlic (sliced), 8 large onions (sliced), ½ cup thick soy sauce, 2 carrots cut into 3 cm lengths, 8 cups of water, 1 tbsp Mc Currie Spice Vinegar.


Cut the beef into bit-sized pieces, wash and drain well. Mix the beef with the curry powder, pepper, tamarind pulp, salt and tomato puree and let it stand for 30 minutes. Heat oil in pan and fry the ginger, garlic until golden brown. Add in the beef and mix well. Pour in the soy sauce, vinegar and carrots. Add water and let it boil until the beef is tender. Serve hot with plain rice.

Chicken Badun



 500 g chicken (washed and cubed), 2 tbsp Mc Currie Crushed Chillie, 1 tsp Mc Currie Crushed Pepper, 1 tsp Mc Currie unroasted Chillie Powder, 1/2” piece Mc Currie Cinnamon Quills, 2 tbsp Mc Currie Curry Leaves,( chopped finely), 2 tbsp Mc Currie Spicy Vinegar,  ½ tsp Mc Currie Fenugreek Seeds,  1 tsp Mc Currie Mustard Seeds,  Mc Currie Salt to taste, 2 large Onions (sliced), 4-5 Green Chillies (sliced lengthwise), 3 cloves garlic (chopped),  ½ “ piece ginger (chopped), 1 tbsp Sweet Chillie Sauce, ½ tsp Soy Sauce, Oil for frying.

For Garnishing

Lettuce leaves and Tomatoes (cut into wedges)


Wash and cube the chicken. Add crushed pepper, salt and vinegar and marinade for half an hour. Add water and boil lightly. Drain the water and fry the pieces of chicken in hot oil. Drain on a white sheet of paper.

In a wok, heat the oil and fry the onions, green chillies, garlic, cinnamon, ginger, curry leaves and mustard seeds. When the mustard seeds begin to pop, add the crushed chillies, unroasted chillie powder and fenugreek seeds and sauté. Add the soy sauce and sweet chilie sauce. Thereafter, add the fried chicken and let the mixture coat the chicken, by turning the pieces of chicken in the mixture. Add salt to taste and take off the fire. In a flat dish arrange the lettuce leaves and pour the entire fried chicken mixture on to the bed of lettuce. Garnish with wedges of tomato.

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