Categories
 25Mins Prep Time |
 2 Mins Cook Time |
 ModerateSkill Level |
people
Ingredients
- 2 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp Turmeric
- 1/2 tsp freshly ground black pepper
- 1 tsp Chilli Powder (Optional)
- 2 Garlic Cloves Crushed
- 2 tsp Grated Ginger
- 2 1/2 tbsp Lemon Juice
- 2 tbsp olive oil
- 1 kg Beef Chuck Steak (Cut into 2.5cm cubes)
- 2 tbsp Tomato Paste
- 1 cup Massel Beef Stock
- Steamed Rice To serve
- Raita To serve
- Coriander To serve
- Mint To serve
- Sliced Red Chilli (Optional, to serve)
Cooking Instructions
- Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.
- 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.
- 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.
- 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).