Ii) LEMONGRASS & CO­CONUT BEEF CURRY

Men's Health (Malaysia) - - Food & Nutrition -

SERVES 3-4 • White onions, 2 large • Lemongrass, 2, crushed • A gar­lic clove, crushed • Cumin pow­der, 1tbsp • Turmeric pow­der, 1tbsp • Chilli pow­der, 1tsp • Toma­toes, 4, chopped • Co­conut wa­ter, 1 litre • Gin­ger, 25g, chopped • One-week beef, 400g • A red pep­per, chopped • Kale, 4 large leaves • Roast squash, 100g METHOD Sweat the onion, lemongrass, gar­lic and spice, then add the toma­toes and co­conut wa­ter. Bring to a boil, then sim­mer. Add the gin­ger, and re­duce by a third. “Di­ges­tive spices such as cumin and gin­ger help your body break down red meat,” Lam­bert says. Blend, then pass through a sieve. Pan-fry your beef, then sauté the pep­pers in a pan, adding the kale to wilt. Mix with your sauce and squash, then get stuck in.

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