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Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 tablespoons ground coriander

  3. 1 tablespoon ground cumin

  4. 1 teaspoon turmeric

  5. 1/2 teaspoon freshly ground black pepper

  6. 1 teaspoon chilli powder

  7. 2 garlic cloves, crushed

  8. 2 teaspoons grated ginger

  9. 2 1/2 tablespoons lemon juice

  10. 2 tablespoons olive oil

  11. 1kg chuck steak, cut into 2 1/2cm cubes

  12. 2 tablespoons tomato paste

  13. 1 cup beef stock

  14. steamed basmati rice, raita and mint leaves, to serve

Instructions Jump to Ingredients ↑

  1. Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.

  2. Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. Repeat with remaining oil and beef.

  3. Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 15 minutes, or until beef is tender.

  4. Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. Serve with rice and raita. Top with mint leaves.

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