Yellow Curry

• servings: 2 servings
• active time: 1 hour
• total time: 1 hour 45 minutes

Ingredients

2 tablespoons ground coriander

1 tablespoon ground cumin

1 teaspoon turmeric

1/2 teaspoon freshly ground black pepper

1 teaspoon chilli powder (optional)

2 garlic cloves, crushed

2 teaspoons grated ginger

2 1/2 tablespoons lemon juice

2 tablespoons olive oil

500 grams beef chuck steak, cut into 2.5cm cubes

2 tablespoons tomato paste

1 cup Massel beef stock

Steamed rice, to serve (TAKES ABOUT 55 MINUTES TO COOK)

Directions

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

3. Add half the beef.

4. Cook, stirring, for 2 to 3 minutes, or until browned. Reduce heat to medium and swap out the other half of beef, cooking again for 2 to 3 minutes or until browned.

5. Add spice paste from step 1.

6. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste.

7. Add tomato paste and stock.

8. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 45 minutes, or until beef is tender.