Gastronomixs

Rump cap tikka masala

Creation by Sidney Schutte, Librije's Zusje** - Waldorf Astoria Hotel, Amsterdam, the Netherlands.

Rump cap tikka masala

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Ingredients

500

g

beef rump cap

11

g

salt

20

g

fresh ginger

3

 

green chilli peppers

1

 

red onion

4

cloves

garlic, chopped

3

g

ground turmeric

1

tbsp

garam masala

1

tbsp

brown sugar

200

g

yoghurt

Preparation method

  • Clean the rump cap and cut the meat into chunks measuring 4cm by 4cm.
  • Mix all the other ingredients to make a yoghurt marinade.
  • Marinate the meat in the mixture for 48 hours.
  • Soak wooden skewers in water for an hour. Thread the meat onto the skewers.
  • Roast the skewers on a hot barbecue for approx. 10 minutes.

Serving suggestions

  • Delicious in combination with yoghurt, radish, cucumber, daikon, tomato, ginger, spring onion, sweet pepper, white cabbage, parsley, coriander, mint, and almond components.

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