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Friday 5 december 2008
11:18
Find in our guide
Main course / Meat
to read : culinary lexicon
Andouillette Sausage with tomato
Banana Flowers Curry
Beef Curry
Beef curry with carrots and potatoes
Beef curry with christophines
Beef curry with ginger and onions
Chicken Curry
Chicken dip in a litchi-flavoured sauce by Brigitte Grondin
Chicken in coconut milk
Chicken Massalé
Chicken with a vanilla sauce
Chicken with green peas
Chicken with zest of combava
Creole Beef Steak
Creole Roasted Pork
Duck Stew
Goat “massalé”
Guinea Fowl with zest of combava
Jackfruit curry with smoked pork
Pork Curry
Pork Curry with Christophines
Pork curry with palm tree heart
Pork Curry with Potatoes
Pork legs curry
Pork skewers
Pot-au-feu à la créole by Brigitte Grondin
Sausage tossed in a tomato Sauce
Smoked pork tossed in a spicy tomato sauce
Smoked Pork with potatoes
Spicy duck confit by Brigitte Grondin
Tagliatelles served with char siu by Brigitte Grondin
Tangor and Vanilla Duck
Vanilla Duck
Beef Curry
rating :
Ingredients :
(for 4 personnes)- 1, 2 kg beef, diced
- 5 small onions, thinly sliced
- 6 garlic cloves
- 3 small tomatoes
- 1 small piece of ginger
- 1 sprig of thyme
- Salt, pepper and oil
Method :
Heat oil in a pan, add the meat and fry until lightly browned. Meanwhile, crush the garlic together with the salt, pepper and ginger into a paste.Then, add onions, crushed condiments, tomatoes and thyme and cook over a low heat for 3 minutes. Add some water, lower the heat as soon as it starts to boil and continue to simmer until most of the liquid has evaporated. The sauce should be smooth.
Serve on a bed of white rice with either tomato chutney or chili sauce.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
