Prep
4 hrs
Serves
4
INGREDIENTS
- 1 lb boneless chuck roast
- 2 medium onions chopped
- 12 cloves garlic slivered
- 2 tbsp salt
- 1 tsp black pepper
- 1 lb root vegetables
- 1 cup green peas frozen
- 500 ml sauerkraut
- 1/2 cup canola oil
- 50 grams korma mix
- 4 oz coconut cream
- 1 cup yogurt full fat
- 8 sprigs coriander to garnish
- 1 litre beef stock
METHOD
- In a mixing bowl, mix oil, beef chuck, onion, garlic and korma mix
- Place in plastic bag and marinate for 3-4 hours
- Cut root vegetables into medium-large pieces
- Place everything in a hot pot and add vegetables, broth, sauerkraut and season with salt and pepper
- Cook on medium to high heat
- Braise for 3 hours
- Add coconut cream, peas and yogurt and cook for one more hour
- Garnish with coriander
- Serve with naan and plain rice
