Beef and Aubergine Curry

Serves 18

Ingredients

• 1.5 C veg oil
• 6 thinly sliced onions
• 3" ginger root sliced thin
• 3 garlic cloves, crushed
• 6 red chillies, seeded and finely sliced
• 3" piece fresh turmeric, crushed, or 1 tbsp ground
• 3 lemongrass stalk, lower part sliced and upper bruised.
• 4.5lb braising steak, cut into even strips.
• 3 can coconut milk
• 3 C water
• 3 aubergine sliced and patted dry.
• 1 tbsp tamaring pulp, soaked in 3/4C water
• finely sliced chilli and deep fried onions to garnish

Procedure

1. Heat half the oil in a wok and gry the onions, ginger, and garlic until they give off a rich aroma.
2. Add the chilies, turmeric, and the lower part of the lemongrass.
3. Move the contents to one side, turn up the heat, and add the steak until the meat changes color.
4. Add the coconut milk, water, and lemon grass top, with seasoning.
5. Cover the wok and simmer gently for 1.5 hours.
6. Near the end of the cooking time, heat the remaining oil in a pan.
7. Fry the aubergine slices until they are brown on both sides.
8. Add the aubergine to the curry and cook for another 15 minutes.
9. Stir tamarind juice into curry and adjust seasoning.
10. serve garnished with chillies.