Beef Tongue Curry

Cut the cleaned tongue into desired size chunks or pieces – we recommend cutting smaller pieces of about 1-2cm square (little cubes). Add the salt, the curry powder and mix well to coat the meat. Set aside for as long as you wish but the longer the better.

Meanwhile, peel, wash and chop the onion. Wash the fresh chilli and peel the garlic.

Warm a cooking pan over medium heat. Add the chopped onions and a little water or oil if you wish (we recommend drizzling just enough water to help the onion cook and soften slightly).

Add the seed mixture to the onion along with the fresh chilli(s) cut into halves lengthwise. Cook for one to two minutes or until the water has evaporated and the onion is slightly soft. This process should involve cooking for about 3 minutes.

Add the tongue which has been marinating for a while (we recommend even marinating overnight if you fancy), add some water (approx. 200ml) and stir. Cover and cook for about 15-20 minutes.

Add the chopped tomato, the tomato paste, the garlic, ginger, curry leaves and grind some black/mixed pepper. Stir, cover and cook for another 10-12 minutes.

Remove from heat, allow to cool for 2 minutes. Give the lemon a good old squeeze making sure no pips are going into the curry (as those are not pleasant to bite into!).