- 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
- 1kg beef chuck steak, cut into 2.5cm cubes
- 2 tablespoons tomato paste
- 1 cup Massel beef stock
- Steamed Basmati rice, to serve
- Raita (see notes), to serve
- Coriander, to serve
- Mint, to serve
- Sliced red chilli, (optional) to serve
Step 1: Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.
Step 2: Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. Repeat with remaining oil and beef.
Step 3: Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 45 minutes, or until beef is tender.
Step 4: Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly.
Serve with rice and raita. Top with mint , coriander and fresh chilli (optional).
Shortcut: You can substitute the spice paste in step 1 with Madras curry paste. It’s hot, so adjust the amount according to your taste.
To make raita, combine 1 cup of thick natural yoghurt with 2 finely diced Lebanese cucumbers and 2 tablespoons of chopped mint leaves.