from 'Toni of Auckland'

This recipe is Toni's favourite as it is so easy and yummy and good for all her home killed beef. The recipe is Sri Lankan given to Toni by her Mother who is a terrific cook and ex chef.

Read more about Toni and her lifestyle farm.

Ingredients
  • 1 piece of topside roast
  • 2 chopped onions
  • 4 cloves garlic
  • 1/4 cup vinegar
  • 1 tablespoon curry powder
  • 2 cups coconut milk (use the powdered stuff in the packet)
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon salt to taste
  • rind of one lemon
  • Can also add fresh ginger and fenugreek seeds.

Pierce the meat all over with a skewer, then place into a large pot. Add all of the above ingredients and simmer with the lid on for 1 1/2 to 2 hours, depending on size. The last 20 minutes of cooking take the lid off the pan and turn up the heat a little so that the mixture will simmer away and reduce and you'll end up with a yummy gravy to pour over the meat. Serve with rice and salad or steamed vegies. Enjoy!

 Bon Appetit


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"Sam (my other half) and I live on just under 11 acres in Helensville. We've been here for about 6 years and were in Waitakere before that. So we've been lifestyling for over a decade and most of the time love it and get immense pleasure out of seeing our animals flourish from our care. We particularly enjoy the peace and quiet and privacy that rural life offers, not to mention the great neighbours that you build up a good social life with in a small community.

Sam is a great handy man and can turn his hand to anything required thank goodness as it's never ending on a lifestyle farm! He has built a chicken coup which rivals the Hilton, a great dog kennel/run with fully insulated kennels that house our two very spoilt Maremma Sheepdogs when we are not home. Not to mention the very sturdy foot bridge that you could march an army across and finally some really great stables and calf pen. Our farrier reckons the stables are strong enough to house an elephant! Nothing by halves - that's my Sam! The next building mission is some good cattle yards and loading ramp and I'm sure, my Sam, yet again, will do me proud.

Aside from the two Maremmas we have a variety of chickens (Arucana X Brown Shaver/White Leghorn) who lay prolifically (in fact I give about 3 dozen eggs away per week) we have a great rooster to protect them all. We now only have 1 old Friesian cow (10 years) whom we've had since 4 days old and she gives us a calf every year and we mother up extras as well and/or buy in a couple of good weaners (we borrow the ever helpful commercial farmers' bulls from the area). We usually end up with a Hereford or Angus bull but last time had a Maine Anjou X. So we are always able to send at least two to three beasts off to the sales each year plus at least another 1 for the freezer. We try not to get friendly with these ones! There's nothing like your own beef as you know how it has been raised and that it has had no growth promotents. Also we have 3 (eh gads!) horses, a Clyde cross, a Standardbred and an Irish Hunter mare who we bred 6 years ago and is now in foal for the first time to a Thoroughbred and due to foal in about 6 weeks time. It's time to cut down on the horses so the Irish Hunter mare and foal will have to go at some stage in the near future. Woe is me. Our land is very fertile and grows great rye and clover all year around, in fact we have to ration the horses as no sooner do they look at the grass and they gain bags of weight, so we are always able to give the cows the best of everything and they flourish from it and grow massive in a short space of time. We just had a 24 month old beast (black white face steer) killed and I think he will weigh in at over 300 kgs on the hook!

 

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