Beef Curry with Fennel and Carrots

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Beef Curry with Fennel and Carrots
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
2
4
1
2
1 tablespoon
freshly grated Ginger root
600 grams
150 grams
2 tablespoons
8 tablespoons
Coconut milk (unsweetened, canned)
400 milliliters
1 tablespoon
freshly ground Pepper
cilantro leaf (for garnish)

Preparation steps

1.

Rinse fennel, trim and cut into strips. Peel carrots and cut into slices. Peel onion and garlic and chop. Rinse beef, pat dry, trim fat and tendons and cut into strips.

2.

Cook amaranth in salted boiling water for about 15 minutes. Brown beef in hot oil all on all sides, remove and keep warm. Add fennel, carrots, onion, garlic and ginger to pan and saute.

3.

Mix coconut milk with broth and stir into curry. Cover and simmer for about 10 minutes. Season with salt, pepper and cumin and add meat again. Briefly heat, season to taste and serve with amaranth. Garnish with cilantro leaves.