Beef ke­babs with spicy quinoa nut pi­laf

Dalby Herald - - LIFE -

SERVES: 4 In­gre­di­ents 1 le­mon, rind finely grated 800g beef rump steak, trimmed, cut into 3cm pieces 3 gar­lic cloves, crushed 3 tsp garam masala 1 1⁄2 tbs ghee 2 tsp mus­tard seeds 1 1⁄2 tsp cumin seeds 2 fresh curry leaf sprigs, leaves picked (about 25 leaves) 1 long fresh red chilli, thinly sliced 120g (3⁄4 cup) mixed nuts, coarsely chopped 45g (1⁄4 cup) dried cur­rants 1 small brown onion, finely chopped 1 tsp ground turmeric 255g (1 1⁄4 cups) white quinoa 375ml (1 1⁄2 cups) wa­ter 150g baby spinach leaves

Method

Juice half the le­mon. Com­bine steak, le­mon rind, juice, 2 gar­lic cloves and 2 tea­spoons of garam masala in a bowl. Sea­son. Thread onto 8 metal skew­ers. Set aside to mar­i­nate. Heat 2 tea­spoons of ghee in a saucepan over medium-low heat. Add mus­tard and 1 tea­spoon of cumin. Cook, stir­ring, for 1 minute. Stir in curry leaves for 30 sec­onds. Stir in chilli for 1 minute. Add nuts and cur­rants. Sea­son. Cook, stir­ring, for 4 min­utes or un­til golden. Trans­fer to a bowl. Heat re­main­ing ghee in a saucepan over medium-low heat. Cook onion and re­main­ing gar­lic, stir­ring, for 3 min­utes or un­til soft. Add turmeric and re­main­ing garam masala and cumin. Cook, stir­ring, for 2 min­utes. Stir in quinoa for 1 minute. Add wa­ter. Cook, cov­ered, for 15 min­utes or un­til al­most ten­der. Stir in spinach. Sea­son. Pre­heat a bar­be­cue grill or char grill on medium. Bar­be­cue beef, turn­ing, for 8 min­utes for medium or un­til cooked to your lik­ing. Trans­fer to a plate. Squeeze over re­main­ing le­mon juice. Set aside to rest. Stir half the nut mix­ture into quinoa mix­ture. Di­vide among plates. Top with beef. Top with re­main­ing nut mix­ture. Recipe by Ka­t­rina Wood­man Photo by Jeremy Si­mons

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