Beef Fillet Curry With Couscous
|Mild curry paste||60 Milliliter (1/4 Cup)|
|Beef fillet pieces||750 Gram (Whole)|
|Onions||300 Gram, finely chopped (2 Medium Sized)|
|Beef stock||500 Milliliter (2 Cups)|
|Couscous||400 Gram (2 Cups)|
|Tomatoes||380 Gram, finely chopped (2 Medium Sized)|
|Chopped fresh mint leaves||1⁄4 Cup (4 tbs)|
|Slivered almonds||45 Gram, toasted (1/4 Cup)|
Rub 1 tablespoon of the curry paste over beef.
Cook beef in large heated oiled nonstick pan, uncovered, until browned all over and cooked as desired.
Remove from pan; cover to keep warm.
Add remaining paste and onion to same pan; cook, stirring, until onion is soft.
Add stock, bring to boil; remove from heat.
Stir in couscous; stand, covered, 5 minutes.
Using fork, gently stir tomatoes, mint and half of the almonds into couscous mixture.
Slice beef; serve with couscous sprinkled with remaining almonds.