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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 5 Annie and Lloyd: Beef Madras Coconut Buns with Yoghurt Dipping Sauce

Watch MKR on TV2 and TVNZ OnDemand

Prep: 1 hour                                  

Cook: 2 hours 30 mins                           

Makes: 16



  • 500g beef cheeks, trimmed, cut into 4cm pieces
  • 1 tbs vegetable oil
  • 1 tbs black mustard seeds
  • 2 tbs tamarind puree
  • 270ml coconut milk
  • sesame seeds, to sprinkle
  • Coriander leaves & sliced chilli, to serve

Spice paste 

  • 2 tbs ground coriander
  • 2 tbs ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground cardamom
  • ½ tsp ground star anise
  • ¼ tsp ground black pepper
  • ½-1 tsp chilli powder
  • 4 garlic cloves, crushed
  • 2cm piece fresh ginger, grated
  • 4 shallots, chopped
  • 60ml lemon juice
  • 1 tbs vegetable oil


Yoghurt dipping sauce

  • 250g natural yoghurt
  • ½ finely chopped coriander
  • ½ finely chopped mint


Coconut Buns

  • 500g self-raising flour
  • 400ml coconut milk
  • ¼ tsp salt



  1. To make spice paste, process all ingredients to form a fine paste.
  2. Preheat oven to 160C.
  3. Combine beef and oil in a bowl. Heat a medium saucepan over medium-high heat. Cook beef in small batches until browned all over. Set aside.
  4. Reduce heat to medium. Add spice paste to dish. Cook, stirring, for 2-3 minutes or until fragrant. Stir in tamarind puree and coconut milk. Stir in beef. Transfer mixture to a small casserole dish and cover tightly with a lid or foil.
  5. Cook in the oven for about 2 hours or until beef is very tender.
  6. Remove meat and shred. Return to sauce. Cool completely. Stir in coriander and eschallot.
  7. To make yoghurt sauce, blend or process all ingredients until combined. Season.
  8. Place 16 double-layered muffin cases in a large bamboo steamer. Lightly brush insides with oil.
  9. To make coconut buns, place flour, coconut milk and salt in a processor. Pulse a few times to form a soft, sticky dough. Divide into 16 portions. On a lightly floured surface, roll each portion into a 5mm-thick circle.
  10. Spoon cold filling into centre of each circle. Pull and fold in edges to centre and pinch to seal. Place each bun, upside down, in muffin cases.
  11. Place steamer over a saucepan of boiling water and steam, covered, for about 12 minutes or until pastry is light, fluffy and cooked through and filling is hot.
  12. Sprinkle buns with sesame seeds. Serve with dipping sauce, coriander and chilli.



  • On the show we baked as well as steamed our buns. Here however, we simply steamed them, which gives a lighter, fluffier result.
  • We often use a pressure cooker to cook slow cuts of meat such as beef cheeks, as they are great for speeding up the process.
  • If your steamer is not big enough to cook all the buns at once, simply steam in batches.