1. Place the coriander, cumin and mustard seeds in a fry pan over medium heat. Cook, shaking the pan until the mustard seeds start to pop (about 2 minutes). Take care not to burn the seeds. 2. Cool and grind or crush with a mortar and pestle. 3. Heat the oil in a heavy pan and brown the beef in batches. Remove and set aside. 4. Add the onion, ginger, garlic, chili curry leaves and lemon grass to the pan and cook gently for 5 minutes. Add the ground spices and cook another 3-4 minutes. 5. Return the beef to the pan, along with the coconut cream, water and lime juice. 6. Stir well and simmer slowly for about 2 hours or until the beef is tender. 7. Stir occasionally and add a little water if the sauce begins to stick. ---------------------------------------------------------------------------
Nutrition
Ingredients
