Beef curry on pumpkin steam with lime chutney | Milkbottle

Beef curry on pumpkin steam with lime chutney

Pumpkin by Buettner

Comforting dish for these stormy and rainy true autumnal days

Ingredients for 4 persons
4 cloves of garlic
20 g ginger
100 g onions
3 tbsp peanut oil
700 g beef goulash, 1-2 cm cubes
1 tsp black peppercorns
3 cardamon capsules
1 cinnamon stick
4 cloves
1 tbsp cumin powder
2 tsp chilli powder
1 tbsp coriander powder
1 tbsp Garam Masala
400 g lumpy tomatoes
300 ml of beef broth
salt and pepper
Peel garlic, ginger and onions, chop together roughly.
Heat the oil in a wide saucepan.
Sauté beef goulash all around, add garlic, ginger and onions, sauté for about 5 minutes stirring, add peppercorns, cardamom, cinnamon stick, cloves, cumin, chilli powder, coriander and garam masala, stir and mix.
Sauté for about 1 minute, add tomatoes and broth and simmer the curry at low temperature for about 40 minutes.
Then remove the lid, heat slightly and simmer until the sauce has a creamy consistency.
Season with salt and pepper if necessary.
In the meantime, peel pumpkin, quarter and remove seeds and cut into cubes of about 2 cm.
Cook in boiling salted water for about 15 minutes, then drain and crush with butter and honey,.
Season with salt and pepper, keep warm.
Remove mint and coriander leaves.
Halve green chilli and remove seeds, peel shallots, finely chop everything together.
Wash lime hot, dry, finely chop off, peel off remaining white lime skin, cut the pulp into small cubes and mix with the yoghurt under the herb mixture. Season with salt and pepper.
Serve curry with the pumpkin steam and chutney.

Image and recipe: Sabine Buettner via Taverne Agency

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