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Tandoori-Style Beef Kebabs with Coconut Jus, Kashmiri Pilau Rice and Garlic Spinach

Marinated beef kebabs served with a rich coconut bone-marrow sauce, aromatic spiced pilau rice, and sautéed garlic spinach.

BeefMain CourseSpicyRiceCoconutTandoori
Estimated Nutrition
Calories
1205.1
kcal / serving
4820.5 kcal total
Carbs
92.1g
per serving
368.4 g total
Fat
61.5g
per serving
245.8 g total
Protein
71.1g
per serving
284.2 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
570
ml
Greek-Style Yogurt
50
g
Butter
cubed
Fruits
1
piece
Lemon Juice
10
piece
Green Grapes
seedless, halved
10
piece
Red Grapes
seedless, halved
GrainsCereals
400
g
Basmati Rice
washed and soaked
Liquids
300
ml
Water
for tomato sauce
200
ml
Coconut Milk
600
ml
Water
for rice
Meat
1
kg
Rump Steak
cut into 2cm pieces
1
kg
Beef Bones
NutsSeeds
6
clove
Garlic
peeled and crushed to a paste
2
tbsp
Sweet Paprika
1
tsp
Green Cardamom Pod
lightly crushed
1
tsp
Whole Cloves
10
piece
Curry Leaves
1
tbsp
Garam Masala
1
tbsp
Cumin Seed
2
piece
Bay Leaf
1
bunch
Coriander
roughly chopped
2
clove
Garlic
peeled and crushed to a paste
OilsFats
2
tbsp
Vegetable Oil
for coconut jus
2
tbsp
Vegetable Oil
for sautéing bones
3
tbsp
Vegetable Oil
for rice
2
tbsp
Vegetable Oil
for spinach
Vegetables
5
cm
Root Ginger
peeled and finely grated
2
piece
Green Pepper
seeds removed, chopped into 3cm pieces
2
piece
Red Pepper
seeds removed, chopped into 3cm pieces
6
piece
Tomato
chopped
227
g
Chopped Tomato
tinned
1
piece
Onion
peeled and finely chopped
1
piece
Small Onion
peeled and finely chopped
400
g
Baby Leaf Spinach
blanched and refreshed

Method

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