Indian curry

Recipe from: 10/2/1997 12:00:00 AM
Ingredients 13
Servings 4


  • 15
  • 2
    large onions, thinly sliced
  • 6
    whole cloves
  • 8
    green cardamom seeds
  • 4
    whole star aniseed
  • 1
    each green and red chilli, seeded and finely chopped
  • 20
    curry paste
  • 10
  • 1
    lean beef cubes
  • 65
    lemon juice
  • salt and sugar to taste
  • 500
    uncooked basmati rice
  • fresh coriander leaves (dhania) for garnishing


Heat the wok and add the oil. Brush the inside of the wok with the hot oil, removing any excess oil with paper towelling. Stir-fry the onion until tender, reduce the heat and add the spices. Stir-fry for another 3 to 4 minutes. Gradually add the beef cubes, mixing well. Add a little hot water, cover the wok, reduce the heat and simmer until the meat is tender and done. Remove the lid, increase the heat and simmer until any excess liquid has evaporated. Stir frequently to prevent the mixture from sticking to the bottom of the wok. Add the lemon juice and season to taste with salt and sugar. Meanwhile, cook the rice according to the instructions on the packet. Serve with the curry, along with a chopped onion and tomato salad. Garnish with chopped coriander leaves.

Read more on: beef  |  curry

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