- 4 garlic cloves
- 40g fresh ginger, roughly chopped
- 2 tsp turmeric
- 2 tsp ground coriander
- 2 tsp ground cumin
- 6 greed cardamom pods, bruised
- 1 tsp garam masala
- 4 birdseye chillies, whole and pierced
- 2 red onions
- 2 white onions
- 800g Native & Wild diced stewing beef steak
- 2 X 400g cans chopped tomatoes
- 600g chopped pumpkin
- 1 tin chick peas
- 1/2 pint beef stock
- 120ml coconut milk
A delicious Thai style curry combining beef and pumpkin, the perfect slow cooked autumn comfort food.
3 hours cooking: serves 6 – 8
- Blitz the onions, garlic, ginger, turmeric, cumin and coriander in a food processer until a paste forms. Add a little water if too dry.
- Heat a little olive oil in a heavy based pan and brown the beef in batches. Trasnfer to a plate.
- Add the onion spice paste to the saucepan and cook for a few minutes until the aromas are released.
- Add the browned beef to the pan together with the bruised cardamom pods, chillies and chopped tomatoes and simmer on a low heat for two hours.
- Add the chopped pumpkin, chick peas, beef stock and coconut milk and cook gently for another hour.
- Stir in the garam masala 15 minutes before serving.
- Serve with basmati rice and poppadoms.
This recipe has been lovingly created for Kilduff Farm by Eilidh Eccles, Native & Wild.
Husband and wife team, Peter and Eilidh started Native & Wild in summer 2019 with their gorgeous little ones, Miss Matilda and wee Innes in tow. They have an obsession with food and farming and recognising a demand for locally produced, sustainable, seasonal food, they decided to embark on an adventure of marketing and selling their own produce. In 2020 they are branching out into event catering and will be bringing their delicious produce to The Patch in their converted horsebox.