Australian Butchers' Guild
- Meat Beef
- Cut Knuckle
A quick and delicious curry the whole family will enjoy.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Eye of Knuckle or Bolar Blade | 25mm Cubes | 600g | 2.4kg | 6kg |
| Baby Potatoes | Quartered | 250g | 1kg | 2.5kg |
| Onion | Wedges | 100g | 400g | 1kg |
| Masman Curry Paste | 50g | 200g | 500g | |
| Brown Sugar | 25g | 100g | 250g | |
| Olive Oil | 10ml | 40ml | 100ml |
Preparation
BUTCHER - PREPARATION/METHOD
Combine beef, potatoes, onions, curry paste, sugar and oil.
RETAIL PRESENTATION
Display in a large bowl with coriander leaves.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Heat large non stick pan over a high heat. Cook beef in two batches for 5 minutes until well browned.
2. Return beef to pan. Reduce heat to low. Add 125ml of water and simmer uncovered for 20 minutes.
3. Add 125ml of coconut milk and simmer, uncovered for a further 10 minutes until beef and potatoes are tender.
SERVING SUGGESTION
Serve with steamed rice and fresh coriander.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Sell with small tins of coconut milk and packs of long grain rice to provide a completed meal solution.
