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Beef Tandori


  • 1kg minced beef

  • 1 brown onion

  • 1 stick of celery

  • 2 tsps crushed garlic

  • 3 tbsps tandoori paste

  • 150g shredded coconut

  • 1 can coconut cream

  • 100ml water

  • Splash olive oil


  • 1.

    Finely chop onion and celery. Splash oil into pot, heat, then fry onion and celery with the mince until all browned.

  • 2.

    Add the tandoori paste and shredded coconut and fry for a further five minutes then add the water and coconut cream.

  • 3.

    Bring to a boil then simmer for 30-40 minutes or until thickened.

  • 4.

    Serve with steamed rice, popadoms or thinly sliced soft roll, sprinkled with ginger and smoked paprika and fried until crispy.


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