Tamarillo and Beef Curry Recipe

Origin: Fusion      Period: Modern

The tamarillo is the wonder food of the moment. This is the fruit of Solanum betaceum a small shrub in the solonacacea (deadly nightshade) family (related to capsicums, potatoes, tomatoes and aubergines). The shrubs are very fruitful and bear fruit in clusters. A single tree in a pot can, over the three month fruiting period, produce more fruit than a single family can consume, so making preserves from the excess fruit is essential. They originate in South America, but with care and if brought indoors in the winter they will survive and bear fruit even in Northern climes. They are grown commercially in New Zealand and Portugal.

Ingredients

500g minced beef
200g potates, finely diced
250g tamarillos, blanched, peeled and chopped
1 onion, finely chopped
6 tbsp oil
6 whole black peppercorns
6 cloves
1 black cardamom pod, crushed
1/4 tsp cumin seeds
1 tsp ground coriander
1 tsp salt (or to taste)
1/4 tsp ground turmeric
3/4 tsp hot chilli powder
1 tsp ginger paste (or finely-grated ginger)
1 tsp garlic paste (or finely-grated garlic)
1/2 tsp garam masala
2 tbsp finely-shredded coriander leaves
2 green chillies, finely sliced
2 tbsp lemon juice

Tamarillo and Beef Curry Preparation:

Method:

Heat the oil in a pan and use to fry the onion until lightly browned. Add the spices and tamarillos and stir to combine. Cook the mixture over medium heat until the water from the tamarillos has almost all evaporated then add the minced beef and continue cooking until the liquid from the meat has almost all gone.

Add 450ml water, bring to a simmer then cover and cook until the meat is completely tender and almost all the liquid has disappeared (about 25 minutes). Add the potatoes and continue cooking until they are tender (about 15 minutes). Turn the curry into a serving bowl, sprinkle the garam masala over the top then garnish with the coriander leaves and green chillies. Drizzle the lemon juice over the top and serve.

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