Indian beef curry with coconut milk

Name: Indian beef curry with coconut milk
Total time: 225 min
Yield: 8
Ingredients: 4 tablespoon neutral oil; 3 toes garlic; 1 Red pepper; 3 onion; 2 tablespoon full tablespoons curry powder; 900 gram ribbed; 1 look tomato cubes in tomato juice; 1 look coconut milk; 500 gram Broccoli

Ingredients

Directions

Press the garlic.
Grate the ginger.
Remove the seeds from the pepper and finely chop the pepper.
Cut the onions into thin segments.
Cut the meat into pieces of 4-5 cm.
Heat the oil in a frying pan and gently fry the garlic, ginger and red pepper until it smells nice.
Fry the onion, stirring 4-6 minutes, until the parts become soft.
Put in the curry powder and bake for 1 minute.
Then add the meat and pour the tomato cubes with juice and the coconut milk along the edge of the pan.
Bring the dish to the boil while stirring.
Stew the beef curry in a very gentle oven for 3-3.5 hours, if necessary on a flame distributor.
Cut the broccoli florets from the stumps.
Peel the stumps and cut them into cubes.
Boil the broccoli (florets and stalk) in a pan with plenty of water in 4-6 minutes until done and leave to drain in a colander.
Serve the beef curry with broccoli and basmati rice.