Beef & Orange Curry |
Prep Time: 15 min Cook Time: 1 hr 15 min
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Yield:4
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INGREDIENTS: |
1 tbsp |
vegetable oil |
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8 oz |
shallots, halved |
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2 |
garlic cloves, crushed |
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1 lb |
lean rump or sirloin, trimmed and cut into 3/4 in cubes |
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3 tbsp |
curry paste |
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generous 1 3/4 cups |
beef stock |
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4 |
medium oranges |
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2 tsp |
cornstarch |
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salt and pepper |
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2 tbsp |
chopped fresh cilantro, to garnish |
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boiled basmati rice, to serve |
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FOR THE RAITA |
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1/2 |
cucumber, finely diced |
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3 tbsp |
chopped fresh mint |
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2/3 cup |
lowfat plain yogurt |
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salt and pepper |
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DIRECTIONS: |
- Heat the oil in a large pan. Add the shallots, garlic, and beef cubes and cook over low heat, stirring occasionally, for 5 minutes until the beef is evenly browned all over.
- Blend together the curry paste and stock. Add the mixture to the beef and stir to mix thoroughly. Bring to a boil, cover, and simmer the beef for about 1 hour.
- Grate the rind of 1 orange. Squeeze the juice from the orange and from 1 other. Peel the other 2 oranges, removing the pith. Slice between each segment and remove the flesh.
- Blend the cornstarch with the orange juice. At the end of the cooking time, stir the orange rind into the beef, along with the orange and cornstarch mixture.
- Bring to a boil and simmer, stirring constantly, for 3-4 minutes, or until the sauce thickens. Season to taste with salt and pepper and stir the orange segments into the curry.
- To make the raita, mix the cucumber with the mint, and stir in the yogurt. Season to taste with salt and pepper.
- Serve the curry with rice and the cucumber raita, garnished with the chopped cilantro.
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www.CookingWithRenaLee.com |
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