Yellow Curry
2 servings
servings1 hour
active time1 hour 45 minutes
total timeIngredients
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.
2 servings
servings1 hour
active time1 hour 45 minutes
total time