Spicy roasted shredded beef chutney, duck curry.
Prepare spicy roasted shredded beef chutney and duck curry using aromatic spices, fresh herbs, and rich coconut milk for a flavorful meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef (boneless, trimmed of excess fat) | 500 | Grams |
| Duck (cut into pieces) | 800 | Grams |
| Coconut Milk (full-fat) | 400 | Milliliters |
| Onion (large, finely chopped) | 2 | Count |
| Garlic (minced) | 6 | Clove |
| Ginger (grated) | 2 | Tablespoon |
| Green Chili (sliced) | 4 | Count |
| Curry Leaves (fresh) | 1 | Bunch |
| Coriander Powder | 2 | Tablespoon |
| Cumin Powder | 1 | Tablespoon |
| Turmeric Powder | 1 | Teaspoon |
| Red Chili Powder | 1 | Teaspoon |
| Black Pepper (freshly ground) | 1 | Teaspoon |
| Salt (or to taste) | 2 | Teaspoon |
| Vegetable Oil | 4 | Tablespoon |
| Tomato (medium, chopped) | 2 | Count |
| Cilantro (fresh, chopped) | 1 | Bunch |
| Lime (juiced) | 1 | Count |
Instructions
- Preheat the oven to 180 degrees Celsius. Rub the beef with salt, black pepper, and half of the turmeric powder.
- Place the beef on a baking tray and roast for 30-40 minutes until cooked through. Let it cool and then shred the beef.
- In a large pot, heat vegetable oil over medium heat. Add onions, garlic, ginger, and green chili. Sauté until onions are translucent.
- Add curry leaves, coriander powder, cumin powder, remaining turmeric powder, and red chili powder. Stir for 2 minutes.
- Add duck pieces and cook until browned on all sides.
- Add chopped tomatoes and cook until they soften.
- Pour in coconut milk and bring to a simmer. Cover and cook for 30 minutes until duck is tender.
- Stir in shredded beef and cook for another 10 minutes. Adjust seasoning with salt and lime juice.
- Garnish with chopped cilantro before serving.
Prep
- Thaw duck in the refrigerator overnight if frozen.
Kitchen equipment
Baking TrayLarge PotGrater