I adore Indian cuisine and this hearty curry recipe hits the spot every time. Hint: Make double of this recipe as it is even tastier the next day!
Beef Tikka Masala with Cauliflower Rice
1 tbsp turmeric, ground
3 ½ tsp coriander seeds, ground
1 ½ tbsp cumin, ground
1 ½ tsp cardamom, ground
½ tsp pepper, ground
1 tsp cinnamon, ground
½ tsp cloves, ground
½ tsp nutmeg ground
1 tsp Himalayan or Celtic Sea salt
2 tsp chili flakes or 1 fresh chilli
3 cm knob ginger, finely chopped
4 cloves garlic, finely chopped
1 cup Greek full fat yoghurt
1kg beef (grass-fed, pastured beef cut into 2cm chunks)
1 tbsp butter (or lard reserved from a previous Fit Food dish)
1 onion, chopped
3 cloves garlic, finely chopped (yes – more garlic)
1 can organic crushed tomatoes
4 cardamom pods
½ cup water
1 whole cauliflower
1 tbsp water
corrinader of parsley to garnish
Place all the ingredients in the spice marinade (from the tumeric to the yoghurt) into a bowl and mix well. Add the beef, ensuring the beef is completely covered in the spice marinade. Cover with aluminum foil and refrigerate for at least 4 hours (overnight preferable).
In a large fry pan, heat the butter (or lard) and sauté the onions and garlic until soft.
Add the canned tomatoes, cardamom pods and the bowl of marinated beef (including all the marinade it was sitting in).
Stir and allow to simmer for 2 hours.
To make the Cauliflower Rice, chop with a knife or use a food processor to chop the cauliflower into rice sized pieces.
It it very important that the cauliflower doesn’t catch to the bottom of the pan, so watch this carefully.
Put cauliflower and water in a saucepan and cook on a low heat for 15 mins, stirring occasionally to ensure the bottom doesn’t brown. Add more water if it’s evaporating too fast and turn down the heat.
SUBS: You can substitute the greek yoghurt for coconut cream.