Beef curry
Ingredients:
500g beef strips
1 red onion, sliced
1 tablespoon cooking oil
1 red capsicum, chopped and deseeded
1 tbsp madras curry powder
2 level tbsp tomato puree
½ a butternut pumpkin, peeled and chopped into bite sized pieces
250g mushrooms, halved
275ml beef stock
150g natural yogurt
Chopped fresh coriander, to serve
Method:
1.
Heat the wok and add the cooking oil.
2.
Add the onion and stir-fry until partially cooked.
3.
Add the beef strips to the wok with the capsicum and stir-fry for 2
minutes.
4.
Add the curry powder and tomato puree and mix well.
5.
Add the pumpkin and mushrooms to the wok and mix well.
6.
Pour in the stock and mix well.
7.
Add the lid to the wok, reduce the heat level to 3.
8.
Cook for 25 minutes. Mix well occasionally.
9.
Transfer to a serving plate
10.
Serve the curry drizzled with yogurt and scattered with coriander,
with rice on the side.
