BEEF CURRY WITH YOGURT AND COCONUT CREAM

INGREDIENTS

• 1/4 cup olive oil
• 2 onions, sliced
• 1kg chuck steak, chopped
• 2 cloves garlic, crushed
• 1/2 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1 teaspoon garam masala
• 1 tablespoon hot chili sauce
• 1 tablespoon sugar
• 150g can of coconut cream
• 200g carton of plain yogurt
• 1 cup water
• 2 tablespoons lemon juice
• 2 small green cucumbers, sliced
• 375g fusilli pasta
• 1 teaspoon cumin seeds
• 2 tablespoons chopped fresh coriander

BEEF CURRY WITH YOGURT AND COCONUT CREAM METHOD:

Heat oil in a pan, add onions, and cook, stirring. until soft. Add steak, and cook, stirring, until well browned. Stir in garlic, spices, sauce, sugar, coconut cream, yogurt, and water. 

Bring to boil, simmer, covered, for about 1 hour or until steak is tender, stirring occasionally. 

Remove the cover, and simmer, for a further 15 minutes or until slightly thickened. Stir in juice and cucumbers, remove from heat, and stand covered, for 5 minutes.

Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Combine pasta with seeds and coriander, and serve with curry.

Serves 6.

Note: Curry can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Curry suitable.

Microwave: Pasta suitable.

Also Read: BEEF AND BACON RAVIOLIWITH TERIYAKI SAUCE