With fresh ginger, lemon juice and lots of other fantastic spices, this beef curry is sure to please. The herbs included in this dish have amazing health benefits, including improving circulation, stimulating digestion, liver detoxification and anti-inflammatory actions.
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon chilli powder (optional)
- 2 teaspoons grated ginger
- 2 1/2 tablespoons lemon juice
- 1kg chuck steak, cut into 2.5cm cubes
- 2 tablespoons tomato paste
- Raita (see notes), to serve
- Coriander, mint and sliced red chilli, (optional) to serve
1. Combine coriander, cumin, turmeric, pepper, chilli, 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 45 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 , coriander and fresh chilli (optional).
Source: Super Food Ideas – April 2004 , Page 64
Recipe by Kerrie Sun
Photo credit: saaleha / Foter / CC BY-SA