DRY BEEF CURRY WITH TAMARIND

SERVES 4 PREP 10 MINS COOK 2 HOURS + 15 MINS MARINATING

Woman’s Day (Australia) - - Food To Love -

2 tsp each cumin and co­rian­der seeds

1 tsp yel­low mus­tard seeds

2 tsp whole black pep­per­corns

1 cin­na­mon stick

5 whole cloves

5 car­damom pods, crushed lightly

2 red onions, chopped

4 cloves gar­lic, chopped

4 long green chill­ies, seeded, chopped

40g piece ginger, chopped

1 ¼ cups salt-re­duced beef stock

650g gravy beef, fat trimmed, 3cm pieces

1 tbsp olive oil

4 medium toma­toes, finely chopped

¼ cup tamarind puree

2 tbsp ap­ple cider vine­gar

2 tbsp curry leaves

2 pota­toes, chopped

½ cup co­rian­der leaves

400g green beans, steamed 250g packet mi­crowave brown bas­mati rice, heated

1 In a fry­ing pan, toast spices on low un­til fra­grant. Re­move from heat, cool, then crush in a mor­tar and pes­tle.

2 In a jug, blend onion, gar­lic, chilli, ginger and ¼ cup stock with a stick blender un­til a paste. Stir in spices. In a large bowl, toss beef with paste. Chill, cov­ered, 2 hours.

3 In a large saucepan, heat oil on medium. Re­move beef from mari­nade, re­serve mari­nade. Cook beef, in batches, 5 mins or un­til browned. Add tomato, tamarind, vine­gar, curry leaves, re­main­ing mari­nade and stock. Sim­mer on low, cov­ered, 1 ½ hours, stir­ring oc­ca­sion­ally.

4 Add potato. Sim­mer, cov­ered, 35 mins un­til sauce thick­ens and is re­duced by a third.

5 Serve with co­rian­der, beans and rice.

16.3g To­tal fat 4.4g Sat fat 2245kj (498 cals) 49.2g Carbs 43.1g Pro­tein 12.6g Fi­bre 444mg Sodium

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