Image of a recipe for Curry Flavours

Nicolas

2 servings

Category: Main Courses

Origin: UK

Difficulty: Normal

Price: Bon marché

preps: 10 minutes

cooking: 45 minutes

temperature: Celcius


Step - 1

Beef Stock

Beef Stock

Black Pepper

Black Pepper

Chilli Flakes

Chilli Flakes

Coriander

Coriander

Cumin

Cumin

Garlic

Garlic

Ginger

Ginger

Lemon

Lemon

Olive Oil

Olive Oil

Rice

Rice

Rump Steak

Rump Steak

Tomato Puree

Tomato Puree

1 - Combine coriander, cumin, turmeric, pepper, chilli, garlic, 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).