Tomato beef curry

Recipe from: 3/1/1992 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 3
    ml
    black mustard seeds
  • 3
    ml
    fennel seeds
  • 25
    ml
    vegetable oil
  • 15
    g
    fresh ginger, peeled and grated
  • 3
    ml
    turmeric
  • 5
    ml
    ground cardamom
  • 2
    ml
    ground cloves
  • 5
    ml
    ground cumin
  • 10
    ml
    red chilli powder
  • 2
    onions, finely sliced
  • 6
    cloves garlic, peeled and sliced
  • 500
    ml
    canned whole tomatoes, roughly chopped
  • 900
    g
    beef chuck or stewing steak
  • 15
    ml
    lemon juice
 

Method

 
1. Combine mustard and fennel seeds with 10 ml oil in a microwave dish. Cook, uncovered, on HIGH for 2 minutes in a 650-700 watt oven. Add remaining oil, all the spices and ginger and cook uncovered for 2 minutes. 2. Add onion and garlic and stir with plastic spoon to coat completely. Cover dish snugly with a lid or plasticwrap. Cook for 5 minutes, stirring once. 3. Remove from oven, uncover and add lemon juice. Serve on a bed of parsley rice, with poppadams and cucumber yoghurt salad.
 

Read more on: beef  |  microwave
 

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