Prep 20 mins
Cook 1 hr 30 mins
Found this in my antique (only cuz that's where I bought it) Asian Cookbook...hope you enjoy it! :) This is great served with a side of rice...and veggie of you choice...
- 907.18 g sirloin steaks
- 59.14 ml ground coriander
- 29.57 ml ground cumin
- 4.92 ml mustard seeds, browned
- 2.46 ml black peppercorns, creaked
- 4.92 ml chili powder
- 4.92 ml ground turmeric
- 4.92 ml salt
- 9.85 ml garlic, crushed
- 9.85 ml fresh ginger, grated
- 29.58-44.37 ml white vinegar
- 14.79 ml oil
- 1 medium onion, chopped
- 59.14 ml tomato paste
- 236.59 ml beef stock
- Trim the excess fat and sinew from the meat, and cut it into 1 inch cubes/.
- Place the coriander, cumin, mustard seeds, peppercorns, chilli powder, turmeric, slat, garlic and ginger in a small bowl; stir to combine.
- Add the vinegar and mix to a smooth paste.
- Heat the oil in a large pan; add the onion and cook over medium heat until just soft.
- Add the spice paste and stir for 1 minute.
- Add the meat and cook, stirring until it is coated with the spice paste.
- Add the tomato paste and stock.
- Simmer, covered for 1 hour 30 minutes, or until the meat is tender.
This is a very flavorful dish -- love the warm spices that make up this recipe. It resembled more of a Tex-Mex dish than my interpretation of a "curry", but no less delicious. We served this tender beef over rice as mentioned in the recipe. Will definitely make this again! Made for My 3 Chefs, June, 2012.
This was a nice, mild curry. I can see this being a hit with people who've never had curry before and are apprehensive about trying it. It does taste like chili a bit, which I liked. Served over rice and chickpeas and topped with chutney.