Beef and Orange Curry
|Vegetable oil||1 Tablespoon|
|Shallots||8 Ounce, halved (225 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Lean beef rump/Lean beef sirloin||1 Pound, trimmed and cut into 2 cm/3/4 inch cubes (450 Gram)|
|Curry paste||3 Tablespoon|
|Beef stock||16 Fluid Ounce (Fresh, 450 Milliliter, 2 Cups)|
|Cornstarch||2 Teaspoon (Corn Flour)|
|Fresh coriander||2 Tablespoon, chopped (Cilantro, For Garnish)|
|Basmati rice||1 Cup (16 tbs), freshly boiled (For Serving)|
|Cucumber||1⁄2 , finely diced|
|Fresh mint||3 Tablespoon, chopped|
|Low fat natural unsweetened yogurt||5 Fluid Ounce (150 Milliliter, 2/3 Cup)|
1. Heat the oil in a large saucepan. Gently fry the shallots, garlic and the cubes of beef for 5 minutes, stirring occasionally, until the beef is evenly browned all over.
2. Blend together the curry paste and stock. Add the mixture to the beef and stir to mix. Bring to the boil, cover and simmer for 1 hour or until the meat is tender.
3. Meanwhile, grate the rind of one orange. Extract the juice from the orange and from a second orange. Peel the two remaining oranges, removing as much pith as possible. Slice between each segment and remove the flesh.
4. Blend the cornflour (cornstarch) with the orange juice. At the end of the cooking time, stir the orange rind into the beef along with the orange and cornflour (cornstarch) mixture. Bring to the boil and simmer, stirring, for 3-4 minutes until the sauce thickens. Season and stir in the orange segments.
5. To make the raita, mix the cucumber with the mint and stir in the yogurt. Season. Garnish the curry and serve with rice and the raita.