Tomato beef curry

Ideas
4 servings
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Beef

By Food24 November 03 2009
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Ingredients (14)

3.00 ml black mustard seeds
3.00 ml fennel — seeds
25.00 ml vegetable oil
15.00 g fresh ginger — peeled and grated
3.00 ml turmeric
5.00 ml cardamom — ground
2.00 ml cloves — ground
5.00 ml cumin — ground
10.00 ml red chilli — powder
2.00 onions — finely sliced
6.00 garlic — cloves, peeled and sliced
500.00 ml whole tomatoes — tinned, roughly chopped
900.00 g beef — chuck or stewing steak
15.00 ml lemon juice
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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.



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