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|Difficulty: 2||Prep: 30 Min||Cook: 40 Min||Servings:2|
Recipe provided by Chef Jonathan Pepera, Double 8 Cattle Company Contributor
PREPARING THE SPICE MIXTURE
Place a large skillet over medium heat.
Rough chop the white onion.
Add 1 tablespoon of olive oil to the skillet, and add the chopped onions.
Add the garlic cloves. Cook for 2 minutes.
Next, add all of the spices (ground coriander, sugar, salt, freshly ground black pepper, ground masala, ground ginger, smoked paprika, ground cumin, ras el hanout, ground turmeric, cayenne pepper), and cook for 2 minutes until fragrant.
Add the diced tomatoes, and cook for an additional 2 minutes.
Remove the skillet from the heat, and place the mixture in the food processor.
Blend until a paste is formed.
PREPARING THE BEEF MASALA
Place the pressure cooker over medium heat.
Season the Fullblood Wagyu beef with salt and freshly ground black pepper.
Add 2 tablespoons of olive oil to the bottom of the pressure cooker, and add the seasoned Fullblood Wagyu beef.
Brown the meat on all sides.
Add the spice mixture, coconut milk, and beef stock.
Place the pressure cooker lid on, and lock.
Bring the cooker up to full pressure, and then reduce the heat until barely any steam is escaping.
Cook for 35 minutes.
Remove the pressure cooker from the heat, and let it depressurize at room temperature.
Spoon the curry in a bowl, and top with fresh cilantro.
Serve with lime wedges and steamed basmati rice!
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