Perfectly paired with Taltarni Sparkling Shiraz.
- 2 tablespoons coriander, ground
- 1 tablespoon cumin, ground
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon chilli powder, optional
- 2 cloves garlic, crushed
- 2 teaspoon ginger, grated
- 2 1/2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 kilogram beef chuck steak, cut into 2.5cm cubes
- 2 tablespoons tomato paste
- 1 cup beef stock
- basmati rice, steamed
- raita, to serve
- coriander, to serve
- mint, to serve
- sliced red chilli, to serve
- For: 4 servings
- Preparation: 25 min
- Cooking: 2 h
- Ready in: 2 h 25 min
- Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.
- 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.
- 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.
- 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).
- Pairs perfectly with Taltarni Sparkling Shiraz.
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.