Beef Curry

Beef Curry 

Serves 4

450g lean beef, cubed

2 medium onions, sliced

1 red pepper, sliced

1 clove garlic, crushed

1 tbsp grated root ginger

1 tsp ground coriander

2 tsp chilli powder

400g tin tomatoes

2 tbsp lemon juice

2 tbsp fresh coriander

2 fresh green chillies

Heat a non-stick pan and spray with frylight.  Add the onion and beef and fry until the beef is brown.  Add the garlic, ginger, ground coriander and chilli powder and cook for 2-3 mins.

Mix in the tomatoes and lemon juice, red pepper and green chillis.  Cover and simmer for 30-40 mins until the beef is tender and the sauce is thickened.

Garnish with the fresh coriander & serve with brown rice.

Beef Curry 

Serves 4

1tsp olive oil (2 syn/4= 0.5syn per person)
450g beef stewing steak 
1 onion, finely chopped 
1tsp “Very Lazy” Garlic
1tsp “Very Lazy” Ginger
1tsp “Very Lazy” Chilli
½tsp asafoetida powder
½tsp fenugreek powder
1tsp cumin seeds
1tsp cumin powder
1tsp coriander 
1tsp turmeric
1tsp garam masala
2tsp curry powder (for a hotter curry use up to 2tbsp)
1 (400g) tin chopped tomatoes 
Knorr Dark beef stock pot mixed with 200mL water
225g long grain rice 
Salt and Pepper to taste

Put the olive oil in a frying pan over medium heat, and add the ground seeds and asafoetida powder, cook for 2 mins to allow the oils to come out, add beef cut into 25mm chunks and brown on all sides. Remove from pan, reserving juices with the beef stock, and season with salt and pepper. 

Cook the onions until transparent then add the garlic, ginger and chilli, cook for 2 mins, until tender, and season with the cumin, coriander, curry powder & turmeric. Mix in the chopped tomatoes.
Return the beef to the frying pan. Add stock and the fenugreek powder.
Reduce the heat to a simmer and cook for 50-60 mins with a lid on the saucepan until the meat is tender.
5 mins before serving add the garam masala.