Beef & Orange Curry
Ingredients:
2 tbsp vegetable oil
1 medium onion, peeled and chopped
2 garlic cloves, peeled and finely chopped
450 g lean rump or sirloin steaks, trimmed and cut into 2 cm cubes
3 tbsp curry paste
450 ml beef stock
4 medium oranges
2 tsp cornflour
Salt
Ground black pepper
Method:
Heat the vegetable oil in a large saucepan and gently fry the onion, garlic and beef, stirring, for five minutes until beef is browned oil over.
Blend together the curry paste and stock, then add to beef mixture in pan. Bring to the boil, then cover and simmer for one hour, or until tender.
Meanwhile, grate rind and extract juice from two oranges. Peel the two remaining oranges, removing as much pith as possible. Slice between the skin and flesh of each segment and remove flesh.
Blend the cornflour with a little of the orange juice. At the end of the beef cooking time, stir in the orange rind, juice and the cornflour mixture, then bring the hot pot to the boil and simmer for five thickened.
Season to taste, then stir in orange segments. Serve with boiled rice garnished with coriander. You can add pappadums and yoghurt if you like.
