DRY BEEF CURRY WITH TAMARIND
SERVES 4 PREP 10 MINS COOK 2 HOURS + 15 MINS MARINATING
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